Morning Tea
2 eggs
½ cup sugar
1½ cups S.R. flour
1 cup milk
1 dessertspoon Madura green tealeaves
1) Beat eggs till fluffy, then add sugar until light and creamy.
2) Sift flour and tea together, then add ½ milk and ½ flour
mixture together.
3) Beat until smooth and add remaining milk and flour mixture.
4) If mixture is too thick add a small amount of milk.
5) Grease a frying pan at 160C and when hot add a
dessertspoon of mixture.
6) When bubbles appear, flip with a knife and cook until brown.
7) Serve with jam and cream.
250g cake flour
1/3 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon baking powder
I teaspoon Madura Green Leaf Tea
70g butter
3/5 cup milk
1 egg, separated into yolk and white
1) Sift together the four, baking powder, salt, green tea and sugar.
2) Cut the butter into small pieces. With your finger tips, mix the butter into the flour until it becomes dry and flaky.
3) Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.
4) Preheat the oven to 180 C
5) Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 2cm and cut out shapes with a cookie cutter or the rim of a glass.
6) Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
7) Cut each scone in half and eat with jam and fresh cream.
115g cake flour
2 teaspoon baking powder
1/3 teaspoon salt
2 teaspoon Madura Green Leaf Tea
¼ cup + ¼ cup + 1 tbsp sugar
3 egg yolks
4 tablespoon vegetable oil
1/3 cup water
4 egg whites
1 cup fresh cream
1) Sift together the flour, baking powder, salt and green tea.
2) Add ¼ cup sugar to the egg yolks and beat until the mixture turns whitish. Add the oil and water and mix.
3) Gradually add the sifted flour to the mixture and knead lightly into dough. Do not allow it to become too sticky.
4) In a separate bowl, thoroughly beat the egg whites and add ¼ cup sugar. Continue beating until the mixture stiffens like a meringue. Fold into the dough, stirring carefully so that bubbles do not disappear.
5) Heat the oven to 170 – 180C.
6) Pour the dough into a spring-form cake pan, and lightly tap the bottom a few times to remove trapped air. Bake for 25 to 40 minutes and remove from the oven.
7) Place the pan upside down and let it cool.
8) Add 1 tablespoon of sugar to the fresh cream and whip. When the cake cools. Remove from the pan and decorate with fresh whipped cream.
1/2 cup room temperature butter
1/4 cup icing sugar
3/4 cup of plain flour
1/4 cup cornflour
1 tablespoon of Madura's Earl Grey tea, finely ground
1) Preheat oven to 175C
2) In a large bowl, cream the butter and sugar until light
3) Add the plain flour, cornflour, and Madura's Earl Grey tea and then mix until the dough begins to form a ball. Do not overwork the dough.
4) Pat the dough into a 20cm by 20cm pan and bake for 55 minutes.
5) Let the shortbread cool completely before cutting into 5cm squares.
Meals
1 kg veal
8 Madura Green Tea & Jasmine tea bags
2 medium sized diced onions
1 chopped carrot
500ml water
1 teaspoon of margarine
salt and pepper
1) Boil the water in a pot, add the tea , cover the pot and let it simmer for about 1/2 hour.
2) Melt the margarine in a flat pot and fry the onion and the carrot until the onion becomes transparent. Take out the vegetables with a straining spoon and keep them in a warm place.
3) Fry the veal in the oiled pot until all sides are browned.
4) Return the vegetables to the pot and add half of the simmered tea with the leaves filtered out.
5) Cover the pot half way and slowly cook the veal for an hour on low heat.
6) Add the remaining tea so as to replace the steamed liquids.
7) Take out the meat and the vegetables and keep cooking. Increase the heat and let half of the liquids steam before turning the heat off.
8) Serve the veal with the remaining sauce. We recommended serving the veal with rice in jasmine tea.
To make 4 Portions.
20 Cleaned green prawns, smoked.
75ml Peperonata.
240ml saffron angelhair pasta.
100g unsalted butter, diced.
40g wild rocket.
16 basil leaves.
1 tablespoon tea smoking mix.
Tea Smoking Mix
1 tablespoon Assam tea leaves.
4 pieces star anise.
2 cinnamon quills, 2 lemons zested.
1 tablespoon jasmine rice.
2 lime leaves.
1 tablespoon light muscavado sugar.
½ stick lemongrass.
Peperonata.
3 Red capsicums.
3 yellow capsicums.
1 spanish onion.
1 clove garlic.
4 roma tomatoes.
250ml white wine.
2 sprigs basil.
1) Roast the red and yellow capsicums, peel and cut into a small dice. Cut the Spanish onion into the same size. Slice the garlic. Cut the Roma’s in half and saute in a hot pan, when cold cut into dice.
2) In a saucepan sweat off the onion and garlic without any colour add the white wine and capsicums, allow to simmer for 15 min then add the roma tomatoes and the basil.
3) Bring back to the boil, remove from heat and set aside.
4) To assemble. Place the Peperonata in a saucepan and bring to the boil, add the butter, rocket and basil leaves to the mix, stir to incorporate the ingredients.
5) Simmer the pasta for 1 min then add to the Peperonata.
6) Grill the prawns and place on top.
2 tablespoons Madura's Green Leaf Tea
1 1/2 tablespoons fish sauce
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon fresh ginger, shreded
1/4 seeded and minced jalapeno chilli
2 thinly sliced and fried garlic cloves
2 tablespoons shreded and toasted coconut
3 tablespoons toasted and chopped peanuts
1 tablespoon tosted sesame seed
1 cup shreded lettuce
1/4 cup chopped tomato
2 lemon wedges for dressing
1) Combine the green tea leaves, fish sauce, lemon juice, soy sauce, ginger, jalapeno and garlic in a small bowl.
2) Allow the mixture to stand for 15 to 20 minutes.
3) Mix in coconut, peanuts and sesame seeds.
4) Toss the lettuce and chopped tomato together.
5) When you are ready to serve, combine all the ingredients in a medium size bowl, toss and arrange on two plates.
6) Serve with lemon wedges on the side.
Desserts
Chocolate pecan crust:
142g pecan pieces.
Dark chocolate biscuits.
1 teapsoon melted butter, unsalted.
Assam Tea & Chocolate cheesecake:
227g plain chocolate.
56ml Madura Assam tea
340g softened cream cheese.
170g caster sugar.
½ teapsoon salt.
3 eggs.
1 teapsoon pure vanilla.
Pumpkin cheesecake:
2 teapsoon melted butter.
454g softened cream cheese.
170g caster sugar.
2 tablespoon plain flour.
½ teapsoon salt.
3 eggs.
1 teapsoon pure vanilla.
227g pumpkin puree.
¼ teapsoon ground cinnamon.
¼ teapsoon ground allspice.
1/8 teapsoon ground cloves.
Plain chocolate ganache:
1) Base Roast of nuts and blend with biscuits, line cake tins with melted butter and press and even layer into chocolate tin.
2) Chocolate Cheesecake Melt chocolate and Assam tea together over a bain marie until smooth, and set a side, add softened cream cheese, sugar and salt to a separate bowl and mix with electric mixer.
3) Add eggs one at a time mixing slowly, then add vanilla.
4) Add the melted chocolate to the base mixture and mix carefully then pour into tins.
5) Pumpkin cheese cake line another tin with grease proof paper, place softened cream cheese, sugar, flour and salt into a mixer beat for 2 minutes.
6) Add eggs one at a time, then add vanilla.
7) Finally add pumpkin and spices and beat 20 seconds the pour into cake tins.
8) Place both cheesecakes into a water bath and place into an oven 150 degrees for 1 hour and 10 minutes.
9) Take out of oven and allow to cool to room temp and then place the chocolate cheesecake into the fridge leaving the pumpkin one out.
10) Once cooled spread and even layer of ganache onto the chocolate cheesecake and place the pumpkin cheesecake on top and allow to set.
11) Then heat the tin around with a towel to release the cheesecake and spread sides with ganache and with the leftover biscuit coat the sides, allow to set before cutting.
14 Egg Yolks.
300g caster sugar.
300ml boiling water.
10 Madura Pure Assam tea bags.
750ml pure cream.
Juice of 1 lemon.
Spun Sugar
100g Caster Sugar.
50ml tea infused water.
1) In a Kitchen aid mixer place the egg yolks.
2) Infuse the tea in the water for approx 5 min. remove the tea bags and reduce the liquid until you have 150ml of tea left.
3) Add the sugar to the tea and cook until it reaches soft boil on the thermometer.
4) Whisk the yolks and add the boiling sugar syrup and beat until cold.
5) Fold in the cream and lemon juice and place in a terrine mould and freeze.
6) To make the spun sugar you take the sugar syrup to a light caramel colour, remove from heat, dip a whisk in or a couple of forks and flick it over a broom handle or wooden spoon until thin threads form.
7) Cut the parfait into slices and place some spun sugar on top.
2 ½ cups of milk
½ teaspoon of vanilla extract
2 teaspoons of Madura English Breakfast Leaf Tea
2 eggs
6 teaspoons of sugar
1 pack of double sweet cream
1) Boil the milk in a pot. Turn off the heat, add the tea and allow to simmer for 5 minutes.
2) Meanwhile, stir the eggs with the sugar and the vanilla extract until the color becomes lighter.
3) Filter the milk and squeeze the tea of its liquids. Pour the milk onto the eggs and stir rapidly. Cook until the mix becomes thick and let it cool.
4) Stir the cream and add the cooled mixture. Move the mixture into molds and freeze for at least 3 hours
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Cocktails
45ml South Gin
15ml Cointreau
45ml Madura Pure Assam tea
3 x wedges of fresh orange
2 x wedges of fresh lemon
1 x bar-spoon of native Australian Riberries
1) Muddle all fruit, then add all, shake all and double strain into glass
2) Garnish with native Riberries and shaved orange zest
50ml Sake
15ml Pomme Verte
6 Lychees
4 drops Rosewater
80ml Madura Green Tea & Jasmine
1) Place all ingredients into a cocktail shaker with one scoop of ice.
2) Shake vigorously and pour into a tall glass.
3) Garnish with a chopstick.
30ml SOUTH Gin
15ml Creme de Peche
6 Mint leaves
4 Cucumber discs
dash elderflower cordial
dash sugar syrup
80ml Madura Green Tea & Jasmine
1) In a cocktail shaker muddle mint and cucumber with sugar syrup.
2) Add one scoop of ice and remaining ingredients.
3) Shake vigorously and pour into a tall glass.
4) Garnish tall thin cucumber stick.
30ml Vanilla infused Tequila
10ml Caramel syrup
4 fresh Pineapple chunks
½ fresh Lemon chopped
dash sugar syrup
90ml Madura Pure Assam Tea
1) In a cocktail shaker muddle lemon and pineapple with sugar syrup.
2) Add one scoop of ice and remaining ingredients.
3) Shake vigorously and pour into a tall glass.
4) Garnish with long fresh mint leaf.
30ml Martini Rosso
20ml Aperol
15ml Vanilla Liqueur
½ fresh Blood Orange
½ fresh Nashi Pear
dash sugar syrup
90ml Madura Pure Assam Tea
1) In a cocktail shaker muddle blood orange and nashi pear with sugar syrup.
2) Add one scoop of ice and remaining ingredients.
3) Shake vigorously and pour into a tall glass.
4) Garnish with nashi pear fan.
30ml 42 Below Manuka Honey Vodka
10ml Creme de Gingembre
30ml fresh lemon juice
15ml Limoncello
30ml Madura Pure Assam Tea
1) In a cocktail shaker with one scoop of ice add all ingredients.
2) Shake vigorously and strain into a chilled martini glass.
3) Garnish with fresh ginger juillienne.
45ml Glenfiddich 12 year old
10ml Peach liqueur
5ml Jasmine Syrup
45ml Madura Green & Jasmine tea
2 x wedges of fresh orange
1x wedges of fresh lemon
3 x wedges of flamed pineapple
1) Muddle all fruit, add all, then shake and double strain into a pilsner glass and top with crushed ice
2) Garnish with Jasmine flower
Iced Tea
4 Madura Premium Blend Tea Bags
2 cups water
4 teaspoons of honey, sugar or sweatner to taste
3 teaspoons of lemon juice
2 cups filtered water
Ice Cubes
Lemon slice and mint leaves
1) Make up 1 cup of Madura's Premium Blend using 4 teabags
2) Infuse for 3-4 minutes
3) Remove tea bags
4) Allow to cool
5) Pour tea into a large jug and add 4 teaspoons of sugar, honey or sweetner to taste
6) Add 3 teaspoons lemon juice and stir to dissolve
7) Pour over 2 cups cool filtered water.
8) Chill in the refrigerator.
9) Serve in a tall glass with ice cubes and garnished with lemon slices and fresh mint leaves.
6 Madura Premium Blend tea bags
pinch of baking soda
2 cups boiling water
2 cups sugar
6 cups cold water
1) Place the tea bags and baking soda in a ceramic teapot. Pour the boiling water over the tea. Cover and let steep for 15 minutes.
2) Remove the tea bags.
3) Pour the mixture into a pitcher and add the sugar. Stir until almost dissolved. Stir in the cold water.
4) Let cool, then chill and serve over ice.
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