Tea-licious

Be your own Master Chef with these exciting JustBe tea-inspired recipes created for us by the talented team at Edinburgh School of Food & Wine. After so many emails asking for the recipes that Chris and his talented team created for me a couple of months ago, ESFW were kind enough to share them with us.

This is a snap of Chris Stewart, Head Tutor at ESFW, with a side of JustBe Loved cured salmon.

Please do let us know how you get on - we'd love to see pictures of your creations.

With summer approaching, our herbal teas are also delicious chilled.

 

 

 

 

 

 

JustBe Loved tea cured salmon
with celeriac remoulade

 

Salmon 1 side
Sea Salt 600g
Brown Sugar 600g
Lemon Juics / Zest 1
JustBe Loved Tea ½ box

Remoulade:
Celeriac 1
Mayonnaise 200g
Salt / Pepper to taste
Wholegrain Mustard ½ tbsp
Juice of Lemon  ½

Cure the salmon by mixing salt, sugar, lemon juice, zest and tea. Spread half onto a tray, place the salmon on top and cover with the rest of the mix. Wrap the tray and place in the fridge for 72 hours. Remove, rinse the salt mix off and pat dry. Cut into thin slices.

Remoulade: peel celeriac, cut into thin slices then cut each slice as finely as you can. Place into a bowl, add mayo, mustard, seasoning, lemon juice and mix.

 

JustBe Energised crème brûlée 


Double Cream 500ml
Milk 100ml
Egg Yolks 8
Sugar 75g
JustBe Energised Tea 4tbs

Crème brûlée: heat cream, milk and the cooled JustBe Energised tea. Allow to infuse for 10 mins. Pass through a fine sieve and gently warm up. Whisk the egg yolks and sugar together until pale, then whisk in the infused cream mix. Return to a clean pan, place on a very low heat and stir continuously to 82c. When temperature is reached, pass through a fine sieve and pour into serving dish or some clean empty egg shells.

If you enjoy the JustBe Energised, why not experient using one of the other 6 herbal tea blends.


 

 

JustBe Happy ice-cream

 

Egg Yolks 10
Sugar 360g
Double Cream 500ml
Milk 500ml
JustBe Happy Tea ½ pack

Place the egg yolks and sugar into a mixing bowl and whisk with an electric whisk for 10 mins. Heat the milk, cream and loose leaf tea, bring to a simmer and allow to infuse for 20 mins, then pass through a sieve to remove the tea leafs. Whisk the cream and egg mix together, chill and once cold churn in an ice cream machine.