Dilmah Seven Star Tea

Dilmah Meda Watte Tea Flavoured Doughnut

Food : Savory

Dilmah Meda Watte Tea Flavoured Doughnut

IngredientsPork and liver terrine Ingredients

  • 300g 30% S IV lean belly/shoulder
  • 300g 30% S VIII back fat
  • 250g 25% pork liver, cleaned and deveined
  • 150g 15% onions, sauteed


  • 20g nitric curing salt
  • 1g ascorbic acid


  • 3g pepper powder
  • 2g marjoram
  • 1g cardamom powder
  • 0.5g piment (allspice)

Sesame nougatine

  • 75g sugar
  • 2g Pectin
  • 62g butter
  • 25g glucose


  • 500g flour
  • 250g fermented dough
  • 12g salt
  • 15g yeast
  • 5g gluten
  • 60g sugar
  • 125g butter
  • 300g eggs

MethodPork and liver terrine

  • Simmer the lean belly/shoulder and the back fat for 35 minutes at 95°C.
  • Grind hot cooked pork meat, back fat, raw liver and cooked onions with 3mm die.
  • Add all the additives and seasonings to warm mixture and mix well until mixture binds. Add up to 15% broth if needed.
  • Stuff into plastic casings, diameter 40cm.
  • Cook at 75°C for 75 minutes to a core temperature of 72°C.
  • Store it below 4°C.

Sesame nougatine

  • Mix all the ingredients together.
  • Bring to boil.
  • Spread the mix between two papers and bake at 150°C for 15 minutes.


  • Mix flour, fermented dough, salt yeast, gluten, sugar, eggs and mix well for 10 minutes.
  • Add butter and knead until the dough leaves the sides of the bowl.
  • Let it prove for 1 hour and knock down the dough after.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Meda Watte