Poached Chicken Supreme & Spicy Berry Tea, Lamb Chops with Cashew & Coconut Crust, Brown Sugar Rubbed Smoked Beef Tenderloin

Methods and Directions

• Pre-set smoker temperature to 100-110°C.
• Pierce the tenderloin with a cook’s fork and feed the dry rub into the meat.
• Allow to cure in the rub for no longer than 4-5 minutes.
• Shake off excess dry rub, transfer to smoker.
• Cold smoke for 45 minutes till medium rare.
• Remove from the smoker.
• Serve the tenderloin cut into 75g noisettes.

• Using a stainless steel bowl add all the ingredients and combine till well mixed.
• Store the rub in an airtight container for upto 2 weeks.

• Heat a large sauté pan over medium heat and add the diced bacon and allow it to render until crisp.
• Add the onion, mint tea, pepper and apples to the rendering bacon and raise the heat to a higher temperature.
• Allow the vegetables to cook for 5 to 7 minutes while stirring frequently.
• Season the mixture with a small amount of salt and pepper.
• Add the remaining ingredients and let it simmer for about 10 minutes or until the mop is soaked.
• Adjust the seasoning and place it in the refrigerator for later use.

• Combine the stock, chicken carcass, scallions, mushrooms, Dilmah Cinnamon Tea, ginger, garlic, star anise, fennel, coriander and cloves over a slow fire.
• Simmer for 2 hours, remove from the heat and strain.
• Season with salt and pepper.

• To prepare the star anise sauce, bring the broth and star anise to boil in a saucepan. Cook for about 8 to 10 minutes to halve the quantity.
• Add the mushroom soy sauce and simmer for 2 minutes.
• Add the lamb jus and simmer for 30 minutes.
• Season with salt and pepper and swirl in the butter.

• To prepare the crust, spread the coconut flakes on a cookie sheet and place in the oven for 5 minutes.
• Combine the honey and mustard and add the garlic, tea, parsley, toasted coconut and cashew nuts and cook over a slow fire.
• Reheat the oven to 250°C. Sauté the lamb rack on both sides until medium rare or to the desired level.
• Top with coconut crust. Leave in the oven for 2 to 3 minutes.

• Heat oil in pan. Brown the trimmings and bacon ends.
• Remove the trimmings and drain off the fat.
• Deglaze the pan with red wine vinegar.
• Add the Merlot and reduce the quantity by half.
• Add Mire poire and bring to a boil. Reduce the quantity. Strain through a fine sieve.
• Bring to boil for a few minutes and remove from heat.

• Bring the coconut milk, cream, sugar and Dilmah Ginger & Honey Tea to boil in a saucepan over medium heat.
• Reduce the heat to a low temperature and simmer for about 3 to 4 minutes. Stir frequently until the sauce thickens slightly.
• Continue to simmer for another 10 minutes to let the flavours infuse.

• Heat the olive oil in a pan and sauté the garlic over medium heat for 3 minutes.
• Add the tea leaves, basil, sugar, salt and pepper and remove from the heat. Leave to cool.
• Transfer to a mixing bowl and chill in the refrigerator before serving.

• Blanch the leeks and set aside.
• Combine the feta, cream cheese and tea and season. Pipe the filling into the leeks.
• Lightly pat out the breasts, season and place the leek tube down the centre of the breast.
• With a cling film tightly secure the breast whilst shaping into a roulade.
• Poach the breast for 6-8 minutes in well flavoured chicken stock.
• Remove from stock and cool off rapidly.