Earl Grey Grilled Chicken with Honey Glaze
A sophisticated main dish in which the delicate flavour of Earl Grey tea gives the chicken a unique, aromatic flavour. The honey glaze adds a slightly sweet touch, perfect for a festive meal.
Ingredients:
- 4 chicken fillets
- 8 grams Traditional Earl Grey
- 500 ml water
- 2 tablespoons honey
- 1 tablespoon of soy sauce
- 2 cloves of garlic, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon slices and fresh thyme for garnish
Instructions:
- Brew 500 ml of strong Earl Grey tea and let it cool.
- Marinate the chicken fillets in the cooled tea, garlic, olive oil, salt and pepper. Leave to marinate in the fridge for at least 2 hours.
- In a bowl, mix the honey and soy sauce to make a glaze.
- Remove the chicken from the marinade and grill or fry the fillets until cooked through (about 6-7 minutes per side).
- While grilling, brush the chicken with the honey glaze.
- Serve the grilled chicken with lemon slices and fresh thyme.
Tip: This chicken goes wonderfully with roasted vegetables or a fresh salad.
Green Tea and Citrus Sorbet
This light and refreshing sorbet combines the grassy, earthy flavours of green tea with the bright freshness of citrus fruits. Ideal as a snack or dessert after a heavy meal.
Ingredients:
- 500 ml water
- 5 gr Japan Green Sencha
- 150 gr sugar
- Juice and rasp of 1 orange
- Juice and rasp of 1 lemon
- 1 tablespoon of honey (optional)
Instructions:
- Bring the water to the boil and add the green tea. Allow to steep for 5 minutes, remove the tea bags or strain the loose tea and let the tea cool.
- In a bowl, mix the sugar, orange juice, lemon juice and zest into the cooled tea. Stir well until the sugar is completely dissolved.
- Pour the mixture into an ice cream maker and follow the instructions to make the sorbet. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every hour until completely frozen.
- Serve in small glasses and garnish with fresh mint or extra citrus zest.
Tip: Add a little honey for extra sweetness if the citrus juice is too sour.
Chai Panna Cotta with Caramelised Apples
This creamy panna cotta takes on a warm, spicy flavour thanks to chai tea. It gets even more festive with a topping of caramelised apples, making the dish perfect for the holidays.
Ingredients for the panna cotta:
- 500 ml of whipped cream
- 100 ml milk
- 5 gr Classic Strong Indian Chai
- 80 g sugar
- 4 gelatine leaves
Ingredients for the caramelised apples:
- 2 large apples, thinly sliced
- 2 tablespoons butter
- 3 tablespoons of sugar
- 1 teaspoon of cinnamon
Instructions:
- Soak the gelatine sheets in cold water.
- Heat the cream, milk and sugar in a pan over low heat. Add the chai tea bags and steep for about 10 minutes.
- Remove the tea and briefly bring the mixture to a boil. Then add the soaked gelatine and stir until dissolved.
- Pour the mixture into small moulds or glasses and leave to set in the fridge for at least 4 hours.
- Meanwhile, make the caramelised apples: melt the butter in a pan, add the sugar and cinnamon and fry the apples until soft and caramelised.
- Serve the panna cotta topped with the warm caramelised apples.
Tip: For an extra festive presentation, serve the panna cotta with a touch of cinnamon or star anise as a garnish.
