Asiri Punchihewa
09/30/14

Sencha with Lemongrass and Peppermint’ Toasted Tuna Sandwich with ‘Natural Lemon Verbena’ Cucumber and Pickled Ginger

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand


Disappearing Sencha lemongrass and peppermint, with puffed red rice bread:

Metil Base:
100ml water
3g metil (texturas)

Puffed rice:
1/4 cup red rice
1 cup water
Canola oil

Master Tea Brewed for the Bread mix:
350ml mineral water 80°C
5 tbsp Dilmah t-Series Sencha Lemongrass and Peppermint tea

Tea Mix 1:
100ml Dilmah t-Series Sencha Lemongrass and Peppermint tea (refer Master Tea Brewed for the Bread mix above)
15g sugar
15g trisol
40g metil base (as above)
0.8g xantana (texturas)
0.5g salt

Tea Mix 2:
200ml Dilmah t-Series Sencha Lemongrass and Peppermint tea (refer Master Tea Brewed for the Bread mix above)
15g dehydrated egg white powder

Method:

Metil Base:
With a stick blender, blend the metil powder into the water. Blend till all dissolved and place in the
fridge for at least 4 hours.

Puffed rice:
Bring to the boil and simmer till the rice is well cooked. It should crack open and be starchy.
Drain any excess liquid off and place on a clean cloth on a tray and leave to dry completely in a
warm dry place, (on top of the oven works well, or in a dehydrator).
Once completely dry (this will take around 24 hours) heat a pot of canola oil to 240°C carefully.
Once oil has reached temperature, place the dried rice into the hot oil. You need to have a sieve
ready to scoop it out, as it will only take about 5 seconds to cook. Remove instantly, and place
on a paper towel. Store in an airtight container once cold.

Master Tea Brewed for the Bread mix:
Add the tea leaves to the 80°C water and leave to brew for 3 minutes. Place brewed tea into
blender and blend for 2 minutes. Pour through a fine sieve. You should have 300ml strong tea.
Divide the tea into 2 lots, 100ml and 200ml.

Tea Mix 1:
Place all ingredients into a bowl together and stir. Set aside for a minute.

Tea Mix 2:
Place the 200ml strong tea and egg white powder into mixer bowl.
Whip for 2 minutes till soft peak.
Add the other tea mix to the whipped egg white mix. Whip for a further 10 minutes on high till it
forms a firm cloud of fluff.
Mix puffed red rice gently through whipped mix and scoop into a piping bag. Cut a 1cm hole at
the tip of the piping bag and pipe into a wet 3cm square cutter, onto silicon dehydrator sheets.
Lift cutter of tray and dip into water, then pipe the next square. Place full dehydrator trays into a
dehydrator. Dehydrate at 50°C for at least 12 hours
Gently remove squares from trays and store in an airtight container. They are very fragile
Place “bread” onto a medium hot, flat toasted sandwich press or pan and cook till starting to
colour. This doesn’t take long, usually only 15-20 seconds. Turn press off and quickly flip each
piece of bread.
Remove from pan onto a board and assemble sandwich. These need to be made as near to the
time you require them as possible as they will disintegrate.


Lemon Verbena Cucumbers:

125ml mineral water
2 Dilmah Exceptional Natural lemon verbena tea bags
1 ½ tsp sushi vinegar
1 ½ tsp sugar
1 sheet gelatine
½ telegraph cucumber, sliced and cut into 1cm flat squares

Method:
Lemon Verbena Cucumbers:
Arrange cucumbers squares into a rectangle 1 litre container, in a grid formation.
Soak sheet of gelatine in cold water to soften.
Place water into a pot and bring to the boil. Remove from heat and add the tea bags, sushi
vinegar and sugar. Leave to brew for 4 minutes, then remove tea bags.
Squeeze the water out of the sheet of gelatine and add to the warm tea mixture. Stir till
dissolved and gently pour over the cucumber arrangement, to only just cover. Make sure you
don’t add too much liquid jelly as you will mess up the cucumber arrangement, if they float.
Place in the fridge for at least 2 hours to set.
Gently turn cucumber jelly out of container, onto a board and cut into squares a little bigger than
the bread size.
Place each sheet onto individual baking paper sheets. Place in fridge till needed.


Dilmah Sencha Lemongrass and Peppermint Seared Tuna:
200g yellow fin tuna, cut into a long 3cm wide strip
1 tbsp ground Dilmah Sencha Lemongrass and Peppermint
1 Natural lemon verbena tea bags
1 tsp freezedried
Soy sauce flakes
1 tsp freezedried yuzu flakes
Flaky salt

Method:
On a tray mix together the ground tea, soy sauce flakes and yuzu flakes
Sprinkle the loin of tuna with the flaky salt. Heat a large pan with a little canola oil. Once hot,
place tuna into pan and sear for around 20 seconds on each edge, or until lightly browned and
caramelised.
Remove seared tuna from pan and roll in the tea, soy and yuzu powder.
Place tuna onto a large sheet of clingfilm and wrap tightly. Chill immediately till cold, atleast an
hour.
Slice into ½ thick slices.


Pickled Ginger Mayonnaise:
1 Dilmah Exceptional Lemon Verbena tea bags
4 tbsp pickled ginger juice
25g pickled ginger
½ tbsp. Japanese mustard
1 tbsp sushi vinegar
1 tbsp light soy sauce
3 egg yolks
500ml canola oil
1 tbsp yuzu juice

Method: 
Place pickled ginger, juice,mustard,vinegar, soy and yolks into food processor. Blend for 1
minute till light and airy. Very slowly add the oil, little by little to the yolk mix. As you add more you
can speed up a little. Once all the oil has been added, pour in the yuzu juice and check the
seasoning. This will need to be chilled for about an hour to infuse with the flavours fully.


Assembly: 
Toast the outside edge of each of the ‘bread’ slices, only for a few seconds. They will colour very
quickly. Spread one piece with the pickled ginger mayonnaise and place the cucumber jelly
sheet on the other piece. Place a slice of the seared tuna on top of the mayonnaise and turn onto
the jelly piece. Serve. These are extremely delicate so take care.

 
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