Mains | Chefs and the Teamaker

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Cinnamon Tea and Citrus Crusted Venison Fillet, Roasted Courgettes and Fennel Accompanied by a Jus of Cinnamon Tea and Juniper

10 years ago

Serves 4

Ingredients

800g venison loin

For the crust

Ingredients

• 1 tablespoon...

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Earl Grey Infused Duck Consommé with Earl Grey Smoked Duck Breast and Red Pepper Noodles

10 years ago

Serves 4

Ingredients

• 9 tea bags Dilmah Earl Grey Tea

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Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms

10 years ago

4 Portions

Beef Tenderloin

Ingredients

• 4 nos. Beef Tenderloin (60...

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Prime Rack of Lamb with Earl Grey Tea Jus Drizzled with Dilmah Ceylon Green Tea with Jasmine Petals Tea Oil

10 years ago

4 Portions

Ingredients

4 teaspoons Dilmah Green Tea with Jasmine...
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Roasted Pork Loin with Jasmine Tea Sticky Rice and Cherry Salsa

10 years ago

Venison Loin Ingredients • 540g Venison loin • Salt to taste • 3g Pepper •...

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Grilled Chicken Fillet Marinated with Dilmah English Afternoon Tea, Chicken Roll with Ricotta Cheese and Ceylon Cinnamon Spice Tea, Served with Cauliflower Cream, Green Peas and Cedar Nuts Cream, Sweet Pepper Dressing and Black Bread Croutons

10 years ago

Grilled chicken fillet Ingredients • 200g Brewed, cold Dilmah English Afternoon Tea • 120g Chicken fillet...

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Peppered duck breast with roasted beetroot, tea soaked prunes and Mograbieh

10 years ago

Recipe by Chef Ray McVinnie Created for Dilmah Chefs & the Teamaker at the MJF Centre,...

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Lamb Chop with Dilmah Supreme Ceylon Tea Polenta

10 years ago

The Sauce Ingredients • 4 tea bags Dilmah t-Series Supreme Ceylon Single Origin • 2kg lamb...

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Fillet of Beef with a Shitake Mushroom and Dilmah Earl Grey Tea Crust, with Braised Beef Cheek Fondant Potato and a Garlic and Dilmah Ceylon Supreme Tea Jus

10 years ago

Serves 4 Mushroom and Dilmah Earl Grey Tea Crust Ingredients • 2 tablespoons Dilmah Earl...

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Braised Lamb Rogan Josh with Dilmah Ceylon Cinnamon Spice Tea and Rice

10 years ago

1 Portion Ingredients • 1 teaspoon Dilmah t-Series Ceylon Cinnamon Spice Tea • 100g Onions...

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Prawn salad with green tea pesto

10 years ago

Recipe by Chef Ray McVinnie Created for Dilmah Chefs & the Teamaker at the MJF Centre,...

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Yata Watte and sweet corn custard

10 years ago

Recipe by Chef Jodi-Ann Pearton Created for Dilmah Chefs & the Teamaker at the Somerset Estate in...

Recipes

Cinnamon Tea and Citrus Crusted Venison Fillet, Roasted Courgettes and Fennel Accompanied by a Jus of Cinnamon Tea and Juniper

Earl Grey Infused Duck Consommé with Earl Grey Smoked Duck Breast and Red Pepper Noodles

Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms

Prime Rack of Lamb with Earl Grey Tea Jus Drizzled with Dilmah Ceylon Green Tea with Jasmine Petals Tea Oil

Roasted Pork Loin with Jasmine Tea Sticky Rice and Cherry Salsa

Grilled Chicken Fillet Marinated with Dilmah English Afternoon Tea, Chicken Roll with Ricotta Cheese and Ceylon Cinnamon Spice Tea, Served with Cauliflower Cream, Green Peas and Cedar Nuts Cream, Sweet Pepper Dressing and Black Bread Croutons

Peppered duck breast with roasted beetroot, tea soaked prunes and Mograbieh

Lamb Chop with Dilmah Supreme Ceylon Tea Polenta

Fillet of Beef with a Shitake Mushroom and Dilmah Earl Grey Tea Crust, with Braised Beef Cheek Fondant Potato and a Garlic and Dilmah Ceylon Supreme Tea Jus

Braised Lamb Rogan Josh with Dilmah Ceylon Cinnamon Spice Tea and Rice

Prawn salad with green tea pesto

Yata Watte and sweet corn custard