Have you tried cooking with tea? Here is a savoury recipe that utilises tea to create a flavoursome dish for all the family.
- 4 skinless chicken breast fillets (approx. 400 g)
- 40 g (about ¼ cup) plain flour
- ½ tspn black pepper
- 60 mL (1/4 cup) cooking oil
- 1 tblspn-sized knob butter
- 1-2 cloves garlic (or to taste)
- 2 large leeks, washed, cut into 5 cm lengths, then split lengthways
- 250 mL (1 cup) black Nerada tea
- 40 mL (2 tspn) lemon juice
- ½ tspn white sugar, optional
- Sprig lemon thyme, if available chopped parsley to garnish
- Trim chicken fillets and roll in flour and pepper mix.
- Heat oil over medium heat, add butter, and when foaming, add garlic. Cook until pale brown, then add chicken fillets.
- Brown lightly, turning so they do not burn or stick.
- Reduce heat and pour in tea. Add salt or soy sauce and lemon thyme, and simmer until meat is cooked. Add a little more tea or water if it becomes dry.
- Taste sauce – if it is too sharp, add sugar.
- Remove lemon thyme, and if you like, thicken sauce with remaining flour mixed with a little water to make a (lumpless) paste.
- Garnish with chopped parsley, and serve with rice and steamed broccoli, zucchini or other green vegetables.
Serves up to 4.