#culinary tea

[behungryforever]

You can Have your Tea and Eat It Too at The Raintree’s Culinary Tea Festival

You can Have your Tea and Eat It Too at The Raintree’s Culinary Tea Festival

The Culinary Tea Festival hosted by Raintree, St Mary’s Road, comes as something of a pleasant surprise to someone who isn’t much of a tea drinker. Hosted in the rooftop restaurant Above Sea Level, the purpose of the festival is to have a menu fully inspired by tea flavours from around the world.

‘We have been preparing for this festival for over a year,’ says Chef Jaishankar. ‘I was reluctant to…

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[flourarrangements]

This Earl Grey Tart is sweetened with brown sugar, flavored with vanilla, and topped with fresh berries.

[makingfoodisappear]

Turkey and Mushroom Paprikash

While browsing in the Duck Store yesterday, I found a great book called Culinary Tea by Cynthia Gold and Lise Stern. I knew immediately that I would get it and try out all the recipes soon. And I started with Chicken and Mushroom Paprikash, which I changed to Turkey and Mushroom Paprikash this afternoon!

I changed this Hungarian recipe a little bit, but this is a must try because the finished dish was absolutely delicious. If you plan to cook this dish, plan ahead because you will need to marinate the chicken overnight.

Ingredients:

1/4 cup Pu-erh black tea

1 1/2 cup boiling water

2lbs of turkey thighs (with skins and bone in turkey)

1 medium onion, thinly sliced

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 1/2 cups thinly sliced mushrooms

1 tablespoon all-purpose flour

1 can crushed tomatoes

1/4 teaspoon dried thyme

1/2 cup sour cream

1/4 teaspoon dried marjoram (which I couldn't find at the store)

3 tablespoons sweet Hungarian paprika

2 teaspoons hot Hungarian paprika (I used cayenne pepper instead)

2 tablespoons of cooking oil. I used Olive Oil!

Ground black pepper and salt to taste

Yummy yummy let's cook!

Steep the tea in boiling water for 5 minutes, remove all the leaves and let it cool down.

Marinate the turkey in black tea overnight or around 2 nights. When it's ready, remove the tea and keep it for the sauce.

Season the turkey with salt and pepper.

In a large pot, heat up the oil on medium heat. Add the turkey and brown each side for about 5 minutes. When it's done, move the meat to a plate.

In another pan, heat up oil on medium heat. Add onion and saute for 5 minutes. Add mushroom and bell peppers for a few minutes. Add paprika and flour. Stir well until you can smell the paprika (delicious smell).

Add tomatoes, tea, thyme and marjoram (if you have some). Stir well.

Return the turkey to the pot with tomatoes, cover and cook for an hour until the meat gets tender.

Add some cayenne pepper. Remove the turkey to another plate.

Add sour cream and stir well.

Taste with salt and ground black pepper.

I used some basil I grow for garnish!

I ate Turkey and Mushroom Paprikash with green salad tossing with olive oil, balsamic vinegars, sunflower seeds and mushroom!

Happy eating everyone :)