Asiri Punchihewa
09/19/14

Dilmah Ceylon Young Hyson Green Fermented Leaf Salad

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Dilmah Ceylon Young Hyson Green Tea Fermented Leaf Salad:
½ cup Dilmah Ceylon Young Hyson Green Tea
Juice of 1 lemon
1 green chilli, chopped
1 tbsp finely chopped fresh New Zealand garlic
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped fresh galangal
1 tbsp sesame oil
3 tbsp peanut oil
Pea shoots
Shredded iceberg lettuce
Roasted Dilmah Ceylon Young Hyson Green Tea and garlic peanuts, chopped
Salt
Fried shallots

Roasted Dilmah Ceylon Young Hyson Green Tea and Garlic Peanuts:
1 lt Brewed Dilmah Ceylon Young Hyson Green Tea
2 cups raw peanuts, skin on
2 cloves garlic, chopped
Peanut Oil
Salt

Method: 

Dilmah Ceylon Young Hyson Green Tea Fermented Leaf Salad:
Sort through leaves and pick out any twigs.
Steep in 80 c hot water for 10 minutes.
Drain and rinse.
Soak leaves in cold water for 1 hour, then drain and rinse again.
Squeeze out any excess liquid.
Add lemon juice, garlic, green chilli, ginger, galangal and a generous pinch of salt along with sesame oil and peanut oil.
Chop until you have a consistency of a coarse pesto.
Store in an airtight glass container at room temperature out of direct sunlight for 2 days.
Once fermented store in refrigerator.
Lay shredded iceberg in an Asian spoon.
Top with fermented tea salad.
Drizzle with a little sesame oil and peanut oil.
Season with a pinch of salt.
Garnish with fried shallots and pea shoots.

Roasted Dilmah Ceylon Young Hyson Green Tea and Garlic Peanuts:
Place peanuts in a glass bowl.
Mix chopped garlic with peanuts.
Pour over freshly brewed hot Dilmah Ceylon Young Hyson Green Tea.
Cover with cling wrap and allow to soak overnight at room temperature.
The next day preheat oven to 150 c.
Drain peanuts well.
Toss through a little peanut oil.
Roast until golden brown and then season with salt whilst still hot.
Allow to cool and then chop.

 

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