Silver Jubilee Range Ceylon Full leaf green Tea, Salmon, miso, noodles

300gm Plain flour
60gm Silver Jubilee Ceylon full leaf green tea
Silver Jubilee Ceylon full leaf green tea

1 Whole egg
Pinch of salt
150ml Water

in a coffee bean blender, blitz
the Silver Jubilee Ceylon full leaf green tea until a fine powder. Combine all the dry ingredients and the egg in a kitchen aid bowl and the place onto the machine with the paddle attachment. Combine the ingredients together and then slowly rain in the water until just combined.

Take the dough out of the machine and knead the dough, it should be a little stiffer than
bread dough. The dough is ready when it does not stick as much anymore to the bench. When it
is the right consistency, it will be able to lift from the bench and fall off after about a second.

Cover the dough with a damp cloth and allow to rest for at least 30 minutes. After the resting time take the dough ball and break it into a single portion. Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. it needs to be 1mm in thickness, if it starts to stick use more dry flour on the dough. if it starts springing back to its original shape, let it rest for a minute or two.

Place a sheet of dough onto a cutting board and spread flour on the surface. Fold it two times in the same direction, each time spreading flour on the surface and then on the top.
Once it is folded in a strip, start cutting it. Once there is a pile of cut noodles, toy at them with your fingers to unfold them. Toss them around with some more flour; just be careful not to break the noodles.

in a large pot bring water to the boil and add in the pinch of salt. When ready sprinkle in the noddles carefully. The noddles should take 3 to 4 minutes to cook, when ready take out of the boiling water and refresh into cold ice water. Reserve until needed.

400ml Fresh clean water
30gm Silver Jubilee Ceylon full leaf green tea
40gm Miso Paste

Place the water and the green tea leaves into a container and stir. leave for 8 minutes, stirring at least twice during the time. After the 8 minutes strain the cold tea and discard the tea leaves. Stir in the miso paste.

Strain the broth through thick white cloth to gain a clear colour. Place into a clean glass teapot and reserve until serving dish.


1 Salmon fillet, cleaned and trimmed
60gm Table Salt
40gm Caster Sugar
1000ml Water
50gm Silver Jubilee Ceylon full leaf green tea

Combine the water, salt and brown sugar into a saucepan and place over a medium heat. Heat the mixture up and stir until the sugar and salt has dissolved, do not boil.

Take the mixture off the heat and allow cooling to 40C. Meanwhile place the salmon fillet and Ceylon full leaf green tea into a deep container with enough room for the wet mixture to fit as well.

Pour the brine over the salmon until it is completely submerged. Cover with glad wrap and place it in the refrigerator to brine for
30 minutes. After the 30 minutes remove the salmon from the brine and pat dry, removing any tea leaves. Slice into very thin strips and reserve until needed.


5 baby radishes
100ml Sushi Wine
50ml Water
50ml Caster Sugar
5gm Orange colour

in a small saucepan, bring the sugar and water to the boil. Meanwhile slice the radishes
as thin as possible, place into a container. When the sugar syrup has come to the boil remove from the heat and stir in the sushi wine and orange colour. Strain over the radishes and cover with go- between. Reserve until needed.


100ml Ponzu (yuzu and soy sauce)
50gm Caster Sugar
4gm iota

in a small sauce place ponzu dressing, then whisk in the sugar and iota. Whisk together and bring to 80C, when the gel has reached the temperature take off the heat and pour into a container. The gel needs to be 5mm high, allow to set and reserve in the refrigerator until needed.

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