RECIPES

This page is dedicated to our fun tea inspired recipe ideas. Looking for something fun to do with your loose teas? Give some of our recipe ideas a shot and maybe even come up with some of your own in the process!

Also don't forget to review our tea recipes on our community forum page and share your own creative masterpieces!

 
 
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CANDY APPLE TOFFEE APPLES!

CANDY APPLE TOFFEE APPLES!

Ingredients:

8 Apples

400g Caster Sugar

1 tsp lemon juice

4 tbsp golden syrup

100ml of brewed Candy Apple tea (use 3-4 tsp of loose tea to ensure a concentrated flavour) 

Sprinkles (optional)

Directions:

Begin preparing your apples: remove the stalks and place in a large bowl. Pour boiling water over the apples to help remove the wax coating and dry thoroughly. Pierce the sharpest end of each prepared stick/lolly stick into the stalk-end of each apple, making sure it is firmly wedged in. Prepare a large piece of baking parchment on a wooden board or a tray. 

Tip the sugar, lemon juice & the brewed 100ml Candy Apple Tea into a large saucepan. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Now add in the golden syrup and allow the mixture to bubble (being careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer like me, you can test the Candy Apple Toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it is still soft, continue to boil. When it's ready turn off the heat and work quickly to coat the apples.

Dip each apple into the Candy Apple toffee mixture, tipping the pan to cover all of the skin. Lift out and allow any excess to drip off before putting on the baking parchment or rolling it in sprinkles! Repeat this process with the remaining apples. Gently heat the toffee again if you need to. We recommend eating them on the same day and once hard store them in an airtight container to help prevent moisture from affecting the toffee. 

 

SPICED BLACK CHAI CARROT AND LENTIL SOUP

Ingriedients

1 tsp ground cumin

Pinch of chilli flakes

2 tbsp  olive oil

500g carrots, washed and coarsely grated (no need to peel)

400g can of lentils

1 leek finely sliced

1 onion finely sliced

500ml vegetable stock

500ml Black Chai Tea

125ml milk

Salt and Pepper


1.       Heat the oil in a large saucepan and add the onion and leek. Saute until soft.

2.       Add the chilli flakes and ground cumin and fry for 1 minute.

3.       Add the grated carrot and sauté for 2 minutes.

4.       Add the lentils, stock and Black Chai Tea. Season with salt and pepper.

5.       Simmer for 20 minutes until carrot has softened.

6.       Add the milk and blend using either a hand blender or food processor until smooth. Adjust the seasoning if needed. Add more milk or water if too thick.

7.       Gently re-heat in the saucepan.

 

HIGHLAND FLING PANACOTTA

Ingredients

3 Gelatine Leaves

550ml of Single Cream

100g Sugar

2-3 tbsp of Highland Fling Tea

85ml of boiled water

1 Vanilla pod, split and seeds scraped out

Directions

Bring the kettle to the boil and roughly measure out 85mls. Add the 2-3 tbsp of Highland Fling Tea. Allow to steep until flavourful and concentrated. (Don't be afraid to add more Highland Fling Tea if you would like a more intense flavour but I would advise sticking to the measurements.) Soften 3 sheets of gelatine in 2 tbsp of the concentrated Highland Fling Tea (only use the juice, if it is hard to separate I would recommend using a strainer.) 

Bring the cream, sugar and vanilla pods (as well as the seeds) quickly to a simmer, constantly stirring. At this point immediately take it off the heat and stir in the soaking gelatine and the juice. Add in 50mls of Concentrated Highland Fling, stir and leave to cool. (If there is any measured out Highland Fling juice left you won't need it for the recipe so why not give it a taste?!) 

Once cool pour the mixture into your preferred vessel such as ramekins or moulds and allow it to set in the fridge for at least 8 hours.

 

AUNTY LOUISE'S BLACK CHAI BOILED FRUIT CAKE

Ingredients

4oz butter

6oz granulated sugar

1lb good quality dried fruit mix

8floz Black Chai Tea (made with approx. 10g black chai tea)

1 level  tsp bicarbonate of soda

1 level teaspoon of mixed spice

Grated rind and juice of 1 orange

4oz plain flour

4oz self raising flour

2 eggs beaten


1.       Butter and line a 8” spring form cake tin. Pre heat oven to gas mark 4 (140 C).

2.       In a medium saucepan place the butter, sugar, dried fruit, Black Chai Tea, bicarbonate of soda, orange rind, juice and mixed spice.

3.       Bring slowly to the boil and simmer for 1 minute. Allow to cool completely.

4.       Add sieved plain flour and self raising flour and eggs.

5.       Mix well then tip into the prepared cake tin. Bake for about 1½ hours or until a skewer stuck into the centre of the cake comes out clean.

6.       Cool on a rack.

7.       Enjoy!

 
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LAPSANG SMOKEHOUSE GLAZE

Ingredients

1 tablespoon of chopped spring onions

1 teaspoon of finely grated ginger or ginger powder if unavailable (tip - ginger is easier to grate if you freeze it first!) 

60ml of a blended whisky of your choice

60ml of boiling water

1 tsp of Lapsang Smokehouse Tea

120ml soy sauce

65g brown sugar

2 tbsp honey


Method

Brew a cup with 1 tsp of Lapsang Smokehouse tea for 2-3 minutes and measure out 60mls. Add the 60mls of tea and all of the other ingredients to a medium sized pan and simmer over a medium to low heat until a thick glaze has formed. (About 15-20 minutes)


This glaze can be successfully paired with a variety of meals such as steak but in this case we pair it with 200g of Trout Fillet. 


Pre-heat the oven to 200 degrees/180 degrees (fan oven)/Gas 6. Place the trout in an oven proof dish and pour the glaze generously over the fish. Cover in tin foil and cook for about 15 minutes checking occasionally. This dish paired beautifully with a salad and/or egg noodles.

 

BLACK CHAI MOROCCAN CHICKEN

Ingriedients

1 tablespoon of olive oil

1 red onion finely sliced

1 clove of garlic, crushed

500g chicken breast or thigh fillet cut into pieces

2 tsp ground cinnamon

1 tsp ground coriander

250ml Black Chai Tea (made with 10g Black Chai Tea leaves)

400g good quality chopped tomatoes

150g ready to eat apricots

1 tbsp tomato puree

Freshly ground black pepper and salt to taste

Handful of fresh coriander finely chopped


1.       Heat the oil in a large frying pan. Add the onion and fry until softened. Add garlic and cook for 1 minute. Remove from pan with a slotted spoon and place to one side.

2.       In the same frying pan, heat the pan until very hot and fry the chicken in batches until browned. Remove from pan once browned. Do not add additional oil.  

3.       In the same pan add the Black Chai tea to de glace the pan. Simmer until reduced by half.

4.       Return the onions and chicken to the frying pan. Add the cinnamon, apricots, coriander, tomatoes, tomato puree and salt and pepper.  Cover the pan and cook on a low heat for a further 20 minutes.

5.       Sprinkle with freshly chopped coriander.

6.       Best eat day after when chicken has absorbed all the lovely spices and Black Chai Tea.

7.       Serve with couscous. 

 
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LEMONGRASS & GINGER CHICKEN MARINADE

Ingredients

600g of sliced chicken breast

180ml dark soy sauce

60ml balsamic vinegar

2 tbsp sesame oil

2 tbsp honey

1 tsp golden/brown sugar

1 tsp fish sauce

A handful of sesame seeds

180ml cup of Lemongrass & Ginger tea (cold) (use 1 - 2 tbsps of tea)

Black pepper


Method

Measure out all your ingredients and add together in a large bowl, remembering to season with black pepper. Place your sliced chicken in the marinade and place in the fridge overnight. Marinade for at least 8 hours for the best results. Stir fry until the chicken is cooked, don’t be afraid to add plenty of the marinade while cooking for a sauce. This dish pairs nicely with egg noodles or rice.

 

STRAWBERRY & KIWI JELLY

Ingredients

3 Sheet Leaves of Gelatine

300mls of boiling water

1tbsp of strawberry & kiwi tea

50g of caster sugar


Method

Place the gelatine leaves in a dish with a flat bottom. Cover completely with cold water ensuring that the gelatine is separated so that the leaves do not stick together. Allow to soak for 4-6 minutes until the leaves have softened completely. 


While you are soaking the gelatine, boil your water and then measure out 300mls. Add 50g of caster sugar to the water and stir to dissolve. Once the sugar is dissolved use the sugar water to brew the Strawberry & Kiwi Tea for 3 minutes. (Use a strainer or transfer to a strainer teapot for this step.)


Remove the gelatine leaves from the water and squeeze out any excess moisture. Add the gelatine leaves to the liquid and stir until dissolved. Leave to cool. 


Once cool you can transfer the liquid into your containers/moulds and leave to set in the fridge.

 

TROPICAL SENCHA & APPLE SORBET

Ingredients

500g caster sugar

150ml Tropical Sencha Tea

100ml Apple Juice

Juice and zest from 1 lemon



1.       Put the sugar in a pan with 500ml water. Heat gently until the sugar dissolves then simmer for a couple of minutes. Stir in the Green Tea and apple juice. Stir in the lemon juice and wax.

2.       Leave the liquid to cool and place in a fridge for a couple of hours.

3.       Churn the liquid in an ice cream machine to sorbet consistency.

4.       Freeze until  ready to use.

5.       Serve sprinkled with a few strands of lemon zest.

 

EXOTIC MATCHA SORBET

Ingredients

200g Caster Sugar

400ml boiling water

Handful of desiccated coconut 

1 heaped tbsp of mascarpone

1 tbsp of Silver Sands Exotic Sencha

1 tsp of Organic Japanese Matcha

Method

Pre-freeze a shallow container capable of containing 450-500mls.

Using a strainer (I used one of our strainer teapots) brew 1 tbsp of Silver Sands Exotic Sencha tea in 300mls of boiling water. Allow to steep for 2-3 minutes. In a small bowl or cup whisk the Matcha powder (a matcha whisk is best for this) with a little of the remaining 100mls of water, increasing if the paste is too dry. Whisk until there are no lumps and it has a smooth texture. Slowly pour the rest of the remaining water in, gently stirring as you go. You can now pour the prepared teas into a pan with the sugar and bring to the boil on a medium – high heat. Once boiling turn the heat down and simmer for 5 minutes. When the liquid is syrupy, its ready and you can remove it from the heat to cool for 15 minutes. 


After 15 minutes add in desiccated coconut and the mascarpone, stir until it is combined. (I find pressing the mascarpone into the sides of the pan can ease the process.) 


Now pour your mixture into the pre-frozen dish and return to the freezer. After an hour to an hour and a half check on it and if there are any bits beginning to freeze use a fork to mix it all together. This process will help ensure your sorbet sets well. Continue to repeat this process roughly every hour or so for 3-4 hours or a little longer if you can. If it still needs a little longer to set at this point, don’t worry and allow time to work its magic.

 

SILVER SANDS COCONUT SORBET

Ingredients

200g Caster Sugar

200ml boiling water

200ml Light Coconut milk

Handful of desiccated coconut 

1 heaped tbsp of mascarpone

2 tbsp of Silver Sands Exotic Sencha Tea


Method

Pre-freeze a shallow container capable of containing 450-500mls.

Using a strainer (I used one of our strainer teapots) brew your 2 tbsps of tea in 200mls of boiling water. Allow to steep for 2-3 minutes. Combine the 200mls of tea and the sugar in a pan and bring to the boil on a medium – high heat, then turn the heat down and simmer for 5 minutes. Once the liquid is syrupy, it is ready and you can remove it from the heat to cool for 15 minutes. 


After 15 minutes add in the 200mls of coconut milk and desiccated coconut. Stir until combined and add in the mascarpone, continuing to stir until it is thoroughly mixed. (I find pressing the mascarpone into the sides of the pan can ease the process.) 


Now pour your mixture into the pre-frozen dish and return to the freezer. After an hour to an hour and a half check on it and if there are any bits beginning to freeze use a fork to mix it all together. This process will help ensure your sorbet sets well. Continue to repeat this process roughly every hour or so for 3-4 hours or a little longer if you can. If it still needs a little longer to set at this point, don’t worry and allow time to work its magic.

 

LAPSANG SMOKEHOUSE WHISKY

1 tsp of Lapsang Smokehouse tea

1 cup of boiling water 

Whisky (Blend or malt)


Brew a cup of Lapsang Smokehouse using 1 tsp of tea. Brew for 3 minutes, remove the strainer and allow to cool in the fridge. Once cool, pour a measure of whisky (it can be any whisky (malt or blend) we used a blend.) and add the cooled Lapsang Smokehouse tea as you would water, this is typically the same amount of whisky in the glass. Now, enjoy! It will add a great smokey flavour to your whisky. You can also freeze the tea as ice cubes if you prefer your whisky that way! 

 

RHUBARB & GINGER ICECUBES

1 tsp of Rhubarb & Ginger tea

1 cup of boiling water.

Jug of water


Brew your tea in a cup of boiling water and allow to cool. Once the tea is cold, transfer into an ice cube tray and freeze. Once frozen you can add your Rhubarb & Ginger tea ice cubes to your jug of water (or just a few to a glass) and enjoy! 

 

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