Let's be honest. A steaming cup of chai is the ultimate motivation to wake up every morning and to wind up every evening. This simple beverage is made every day in the same way, pretty much all over the world. The ingredients are simple: tea leaves, water, milk and maybe a dash of sugar. Some may like theirs with a generous squirt of ginger juice, others with a dash of cardamom. But tea as a drink has come a long way and is slowly established as more than just a usual drink across cafes and restaurants in India. This International Tea Day on Saturday, why not add some variety to your sip by trying some new recipes? Chef Gregory Bazire and Jaydeep Mukherjee offer us two unforgettable recipes for tea if you are tired of your usual fare. Know the Health Benefits of Tea and Its Variants.
Chef Gregory Bazire at Brooke Bond Taj Mahal Tea House makes Chocolate Chai Liegeois.
Chocolate Chai Liegeois (serves 4)
Chocolate chai base:
|Couverture chocolate 55 percent||200 gm|
|Corn flour||25 gm|
|Fresh cream||200 gm|
- Warm the cream and add the chocolate in broken pieces and melt it slowly.
- Warm up the milk and sugar, add the cornflour and pour into the cream with chocolate.
- Keep on stirring until thickens; Pour into a transparent cup and reserve in the fridge until use.
|Fresh cream||250 ml|
|Icing sugar||70 gm|
- Remove the seeds from the vanilla pods and add them to the cream.
- Whip the cream until good consistency and add the sugar and whip again a little; Keep chilled until use.
- So before you enjoy your liegeois, top the chai cream with a good amount of vanilla cream, add a few chocolate vermicelli and why not a few almond slivers.
Tea Smoked Salmon curated by Jaydeep Mukherjee, Brand Head at Smoke House Deli, Impresario Handmade Restaurants Pvt Ltd.
Tea Smoked Salmon (Serves 4)
|Salmon fillet with skin||4|
|Olive oil||50 ml|
|Garlic crushed||2 cloves|
|Organic jowar||40 gm|
|Organic barley||40 gm|
|Toasted buckwheat boiled||40 gm|
|Deseeded bell pepper chopped||80 gm|
|Seasonal peas||30 gm|
|Lemon juice||1 lemon|
|Onion chopped||20 gm|
|Garlic chopped||4 cloves|
|Olive oil||30 ml|
|Lime chili aioli|
|Seasonal greens||300 gm|
|Garlic slices||4 cloves|
|Assam tea||50 gm|
- To smoke the salmon, score the skin, then season the salmon with salt and pepper.
- In a heavy bottom wok or kadai, place four sheets of aluminium foil, then top with the raw rice and tea.
- Place on a high heat and wait for it to start smoking.
- Once it starts to smoke, place the fillet, skin side down on a bamboo steamer or wire rack and place in the wok.
- Reduce the flame to medium.
- Cover well with the bamboo cover or wrap in aluminium foil.
- Keep on the flame for 5 minutes. Then take off the flame and leave on the side covered for 10- 15 minutes.
Warm multigrain salad
- Heat the olive oil in a non-stick pan on a medium flame.
- Saute the chopped onion and garlic till translucent.
- Add vegetables and toss quickly. Then add the boiled grains and toss.
- Season as required.
- Finish with chopped parlsey, lemon zest and lemon juice.
- Heat olive oil in a non-stick pan.
- Add the sliced garlic and cook till a light golden brown.
- Add the seasonal greens to the pan.
- Add salt and pepper as required and toss off the flame.
- Heat olive oil in a pan.
- Add the crushed garlic and let it flavour the oil.
- Remove the salmon from the smoker and place in the pan, skin side down for 2 minutes, or until the skin is crisp.
- Add thyme and butter, and baste the salmon.
- Turn the salmon on the flesh side and keep in a warm place to finish cooking to your preferred doneness.
In a plate, spoon the lime chilli aioli. Place the warm multi-grain salad and wilted greens next to it. Place the pan seared smoked salmon on it, crispy skin side up. Serve with lemon wedges and a drizzle of extra virgin olive oil.
(With IANS inputs)