National Tea Day
It was National Tea Day at the weekend and there was a lot of discussion about how to make the perfect brew.
We’re all about the food here at SK, but let’s set the record straight before we go anywhere else.
The perfect cup of tea involves letting the tea bag(s) or leaves stew for at least ten minutes, then serving black. Forget the milk; what’s the point in diluting perfection after all? We’re divided here in the kitchen on whether to add sugar, but personally I thing strong black tea deserves a spoonful or three!
Anyway, back to the food. Tea should be thought of as a spice, adding unique flavor to a range of dishes. Tea, for example, is nice used as a broth in soup or as poaching liquid, and it’s great used in ice cream.
Green tea works well with vegetables, fish, and poultry, while our favourite black tea offers a smoky flavour that goes well with beef, mushrooms, and more hearty flavorful ingredients.
Try using brewed tea to cook rice, rather than water. Green tea is especially good for this and can give rice a whole new depth of flavour.
Green tea is also a welcome addition to the stock when making a chicken soup, adding subtle grassy and creamy flavors to the broth.
You see more and more desserts nowadays that use tea. Chai spiced tea for example is commonly used in cakes, cookies and doughnuts.
Here’s this week’s recipe:
Matcha green tea ice cream
- 1 tablespoon matcha green tea powder
- 250ml whole milk
- 500ml whipping cream
- 150g caster sugar
- 2 eggs
1. Whisk matcha powder, along with a splash of milk and whisk until it is dissolved. Add the remaining milk.
2. Combine cream and matcha mixture in a pan medium-low heat; cook, stirring occasionally, until heated through.
3. Whisk sugar and eggs together in a bowl. Pour 120ml hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pan.
4. Cook and stir matcha mixture over medium-low heat until heated through. Remove from heat and cool to room temperature. Refrigerate until chilled, for at least 4 hours.
5. Pour cooled matcha mixture into an ice cream maker and freeze according to the instructions.