Dilmah Seven Star TeaDilmah Seven Star Tea

DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMME

Food : Main Courses

DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMME

Ingredients

Pasta Dough
  • 500g “00” Flour
  • 3 eggs
  • 5 egg yolk
Pulled Pork Filling
  • 1 pork shoulder (+/- 2kg)
  • 10 Chinese dried mushrooms
  • 250ml Dilmah Natural Ceylon Ginger Tea
  • 30ml mushroom soy sauce
  • 250ml light superior soy sauce
  • 12 star anises
  • 15ml fennel seeds
  • 45g muscovado sugar
  • 180ml molasses
  • 160ml Chinese rice wine vinegar
Duck Consommé
  • 5kg pork ribs
  • 4 cloves garlic
  • 2 cinnamon quills
  • 4 cloves
  • 5l Dilmah Natural Ceylon Ginger Tea
  • 60ml Japanese rice vinegar
  • 45ml light soy sauce
  • 30ml grape seed oil
  • 1 raft mixture
Raft
  • 1000g pork mince
  • 6 egg whites
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
Choi Sum
  • 100g Choi Sum
  • 200ml Dilmah Natural Ceylon Ginger Tea
  • Salt
 

MethodPasta Dough

  • Whisk eggs and yolks together.
  • Place flour into processor and slowly pour in egg mixture.
  • When a ball is formed remove from the processor.
  • Knead for 10 minutes, cover and chill for 1 hour.
Pulled Pork Filling
  • Using spring water add 250ml boiling water to the tea, stir and steep for 5 minutes, strain tea discarding the leaves.
  • Add the soy sauces, star anise, fennel seeds, muscovado sugar, molasses and rice wine vinegar to the tea and bring to a simmer.
  • Add the pork shoulder to the stock and simmer for 3 hours.
  • Add the mushrooms last and leave to stand for 45 minutes.
  • Remove pork from the stock, cool and shred to desired size.
  • Mix pork with mushrooms and season.
Ravioli Assembly
  • Roll the pasta dough to setting number 6.
  • Cut out 6cm disks and place a damp cloth over the dough.
  • Roll the pork and mushroom filling into balls.
  • Place balls onto the round pasta disks, brush the edges with egg wash.
  • Seal the ravioli and rest for 30 minutes.
  • Simmer in Dilmah Natural Ceylon Ginger Tea until they rise to the top.
Duck Consommé
  • Chop ribs into small pieces.
  • Sauté the ribs, garlic and cinnamon quills until lightly browned.
  • Deglaze the pot with rice vinegar and light soy sauce.
  • Add the Dilmah Natural Ceylon Ginger and simmer for 2 hours, skimming.
  • Strain the mixture, chill and remove fat that sets on the top.
  • Mix the raft into the consommé and place over a medium heat.
  • Do not allow the mixture to boil - allow only simmering for 30 minutes.
  • Through the hole that forms in the raft remove 1 ladle full at a time passing the consommé through a muslin cloth.
Raft
  • Mix all ingredients together, set aside.
Choi Sum
  • Slice the Choi Sum stem into 1cm pieces.
  • Blanch in the Dilmah Ceylon Ginger Tea and refresh.
  • Season with salt.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Natural Ceylon Ginger Tea

Created by : Brent Assam