Archives for posts with tag: ceylon tea

chicken
Ingredients (serves 4)

Smoked chicken
4 Chicken breast, skin on
Salt & pepper to taste
2 Cinnamon sticks
10 Cardomon pods
10 Cloves
100g Ceylon tea
80ml Ceylon Arrack
2 zest of Lemon

Salsa
1 Small red capsicum, de-seeded and diced
1 Finely chopped red onion
1 tsp Finely chopped garlic
1 Mango, peeled and diced
3 tbsp Olive oil
2 tbsp White wine vinegar
2 tbsp Chopped coriander

Method
1. Season the chicken breasts in a shallow tray and pour over the Ceylon Arrack, marinade for 1 hour.
2. Take a heavy casserole pan with a lid, cut a round piece of foil to fit the pan tightly and make 10 incisions (small holes) in the foil. Heat the pan
until smoking hot.
3. Place the chicken on the foil and pour the Ceylon Arrack over the breasts.
4. Crush the spices and tea together and add to the smoking pan, this will instantly begin to smoke vigorously. Quickly place the foil circle with the chicken on top of the smoking spices and close the lid.
5. Reduce the flame to a medium heat and continue to smoke for 5 minutes, then remove the pan from the heat and leave to cool.
6. Finish cooking the chicken by baking in a preheated oven at 200°c for a further 8 -10 minutes or until cooked all the way through.
7. Mix all the salsa ingredients together and serve on the side.

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Toddy Tapper’s Punch is playfully served in a teacup as the colour resembles Ceylon tea. The ingredients marry together wonderfully to create a fabulous aroma and taste quite unlike any other punch you might have come across. A delightful difference from the norm, this punch is meant for those who desire and enjoy drinks made with care and attention to detail.

Ingredients
120ml Ceylon Arrack
40ml Mas Amiel sweet wine
60ml Claret wine
8 slices of fresh orange
8 dashes orange bitters
4 cinnamon sticks
20ml tea infused gomme syrup

Method
Combine all ingredients in a bowl and leave overnight. Add ice and serve in a teacup. Garnish with a quarter slice of orange.