Dilmah Seven Star TeaDilmah Seven Star Tea

Dilmah Rosemary with Peppermint Tea infused Lamb Croquette Burger

Food : Savory

Profiterole

IngredientsChoux Pastry

  • 1 Eggs 
  • 50ml Milk
  • 20g Butter
  • 40g Flour
  • 1/2 tbs Sugar
  • Pinch of Salt
  • Pinch of Green Food Colouring
Craquelin
  • 10g Butter
  • 10g Flour
  • 1/4  of a Vanilla Bean
  • 10g Sugar

Method

Choux Pastry

 

  • Warm the butter and milk in low heat. Then add a pinch of Salt and Sugar.
  • Take out from heat.
  • Add the egg while beating and add flour. Pipe in to a greased tray.

 

Craquelin

·        

  • Mix Butter and Sugar together.
  • Add Vanilla bean and flour.
  • Mix well and take out the dough, cover and leave in the fridge for 1 hour.
  • Take out the dough and spread into a thin layer.
  • Cut into small round shapes and place on top of the piped profiterole.
  • Bake at 165 °C for 15 minutes.

 

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rosemary with Peppermint
Dilmah Rosemary with Peppermint Tea Caviar

Ingredients

  • 2tsp Dilmah Rosemary with Peppermint Tea
  • 2cups Water
  • 1.5g Algin
  • 1.5g Gluco

Method        

  • Boil one cup of water and add the tea leaves.
  • Leave for 5 minutes.
  • Drain the leaves and keep aside to cool.
  • Add the Align to tea and blend.
  • Leave in the fridge overnight.
  • Take the remaining cup of water, add gluco and blend.
  • Leave in the fridge overnight.
  • Fill a syringe with the Tea-Algin mixture and expel it drop by drop into Gluco water.
  • Take out the caviar from the gluco water and then rinse it very gently with cool water.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rosemary with Peppermint
Eggplant Chutney

Ingredients

  • 01nos Egg Plant
  • ¼ tsp   Turmeric
  • Pinch of Salt
  • ¼ tsp Dijon Mustard
  • ¼ tsp Chilli Powder
  • ½ tsp Sugar
  • 1tbsp Tomato Paste
  • 250ml Oil
  • 1tsp Chopped Ginger
  • 1tsp Chopped Garlic
  • ¼ nos Sliced onion
  • ½ nos Sprig of Curry Leaves
  • 1” Piece of Pandan Leave
  • ½” Cinnamon Stick
  • 01 nos Cardamom
  • 01 nos Cloves

Method

  • Cut the eggplant into 1” pieces and rub turmeric & salt.
  • Deep-fry until golden brown.
  • Leave aside to drain the oil.
  • Place a pot in very low heat and add 1tbsp oil.
  • Add onion, garlic, ginger, curry leaves, Pandan leave.
  • Sauté for 30 seconds and add mustard, cardamom, cloves, cinnamon stick.
  • Add the fried eggplant into this mixture and add chilli, salt, sugar and cook in low heat.
  • Finally add tomato paste before taking out from heat and correct the seasoning.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rosemary with Peppermint
Dilmah Rosemary with Peppermint Tea Aioli

Ingredients

  • 01nos Egg Yolk
  • 1tsp Lemon Juice
  • 1clove Garlic
  • ¼ tsp Mustard
  • ¼ cup Olive Oil
  • 1tsp Dilmah Rosemary with Peppermint Tea
  • ¼ cup Water

Method      

  • Whisk the egg yolk and then add the mustard and lemon juice.
  • Gradually add the oil and tea, whisking continuously until thickened
  • Season with a pinch of salt

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rosemary with Peppermint
Lamb Croquette

Ingredients

  • 100g Lamb
  •  02 cloves Garlic
  •  ½ tsp Chopped Ginger
  • ½ tsp Chopped Lemon Grass
  • 250ml Oil (For Frying)
  • 2tsp Oil
  • 1tsp Curry Powder
  • ¼ tsp Turmeric
  • 10g Tamarind
  • Pinch of Salt
  • Pepper
  • ½ tsp Chopped Pandan Leave
  • 1 sprig Chopped Curry leaves
  • ½ nos Chopped Onion
  • 03 nos Cloves
  • 03 nos Cardamom
  • 1” Cinnamon Stick
  • 01nos Potato
  • 01nos Egg
  • 2tbsp Flour
  • 100g Bread Crumbs

Method        

  • Season lamb with salt, pepper, turmeric, curry powder and leave for half an hour.
  • Place a pot in medium heat put 2tsp oil and sauté onion & garlic.
  • Add lemon grass, tamarind, pandan leaves, curry leaves, cloves, cardamom, and cinnamon.
  • Add lamb and cook well.
  • In a separate pot boil and mash the potato.
  • Add the mashed potato in to the lamb mixture.
  • Take out from heat and let it cool to room temperature
  • Roll into small patties shapes.
  • Place flour on a plate. Place breadcrumbs on another plate. Whisk the egg in a shallow bowl.
  • Roll the lamb croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
  • Deep-fry using the remaining oil until Golden Brown.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rosemary with Peppermint