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recipes

Tea is taking off in chef's kitchens as a new ingredient to flavour food. From cocktails to salad dressings, marinades and desserts, teas are creating exciting new twists to old and new recipes. The antioxident properties of green and black teas add a healthy ingredient to a dish and even cosmetic products. The sheer variety of teas offer plenty of opportunities to experiment and enjoy! 

Tea steamed prawns with sticky Assam tea sauce
Tea steamed prawns with sticky Assam tea sauce
Mo-tea-To
Mo-tea-To

Tea steamed prawns with sticky Assam tea sauce

1 free-range egg white, beaten
2 tsp cornflour
1 tbsp dry sherry
salt and freshly ground pepper
400g king prawns
Sesame seeds to garnish

For the Assam tea sauce
1 tbsp dry sherry
100ml Trumper’s Assam tea
20g sugar
salt and freshly ground pepper

For the prawns, in a bowl, mix together the egg white, cornflour, sherry and salt and pepper. Add the prawns, stir to coat and set aside in the fridge for 30 minutes to marinade. Suspend a steaming basket over a pan of simmering Assam tea. Add the marinated prawns, cover and steam for 6-7 minutes, or until pink.

For the Assam sauce, while the prawns are cooking, place all of the ingredients into a pan and bring to the boil, stirring well. Boil rapidly for three minutes or until reduced to form a sticky sauce, then remove from the heat.

Toss the prawns in the warm Assam tea sauce until well coated and garnish with the sesame seeds. Serve with a fresh salad for a delicious starter.

Mo-tea-To

200ml of chilled strong Trumper's Green tea
30g of caster sugar
Freshly squeezed lime juice
100ml/2floz of rum
2 scoops of crushed ice
Mint leaves

 

Steep two teaspoons of Trumpers Green Tea in 200ml of ‘just off the boil’ water and leave to brew for four minutes. Add the caster sugar whilst still hot, stir and dissolve, strain and leave to cool. Wipe the mint leaves around the rim of the glass then tear them and put them in the glass. Fill the glass with crushed ice. Add the rum, chilled green tea, lime juice and stir. Garnish with sprigs of mint, sit back and enjoy!