Grilled chicken fillet

• 200g Brewed, cold Dilmah English Afternoon Tea
• 120g Chicken fillet
• 20g Olive oil
• 30g Fresh tarragon
• Salt and pepper to taste

Cut the chicken breasts into 5×5 cm pieces and
marinate with the tea. Add the fresh tarragon and
olive oil to the marinade and leave it for 12 hours.
Drain the marinated chicken and grill it. When
ready, flavour with salt and pepper.

Slow roasted broiler

• 200g Brewed, cold Dilmah Cinnamon Tea
• 120g Chicken broiler
• 30g Ricotta cheese
• 5g Cinnamon chips
• 50g Fresh beetroot
• Salt and pepper to taste

Put the deboned chicken on food wrapping film
and spread with ricotta cheese, lemon skin and
cinnamon tea. Put the fresh beetroots inside and
roll it. Bake the roll at 65 degree temperature until
temperature inside the chicken reaches 65 degrees.

Cauliflower Cream

• 200g Fresh cauliflower
• 500g Water
• 250g Cream
• 100g Fresh carrot
• Salt and pepper to taste

Boil the cauliflower for 10 minutes in salted water.
Then drain and stew it in cream for 30 minutes
until cauliflowers get soft. When ready strain the
cauliflower and mix with carrot cubes, flavoured
with salt and pepper.

Green Peas and Cedar Nuts Cream

• 100g Green peas
• 30g White wine
• Salt and pepper to taste
• 15g Cedar nuts

Blanche and strain the green peas and add the
crushed cedar nuts. Flavour it with salt and pepper.


• 200g Brewed Dilmah Cinnamon Tea
• 150g Yellow sweet pepper
• 50g White wine
• 50g Cream
• Salt and pepper to taste

Peel the yellow paprika and remove the seeds.
Stew the Paprika in white wine for 10 minutes,
then add the tea and the creamer. Stew everything
for another 20 minutes. When ready strain
everything and flavour with pepper and salt.
For decoration

• 50g Black bread
• 10g Oil
• 2g Cinnamon chips
• Salt to taste

Remove the crust from the dark bread, cut the
bread into strips and fry it. When ready crush the
bread with cinnamon chips and spices.