Quail Breast Poached in Ceylon Tea

Quail Breast Poached in Ceylon Tea

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  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

  • 1 litre water
  • 10 tea bags of Dilmah Ceylon tea
  • 1 orange zest
  • 6 quail breast
Rosewater jelly
  • 2 Dilmah t-Series Rose with French Vanilla tea bags
  • 10ml rosewater
  • 500ml water
  • 4 1/2 tsp gelatin powder

Methods and Directions

  • Place water, tea bags and heat in a saucepan and bring to boil.
  • Once water is boiling, poach quail breast in liquid for 80 seconds.
  • Remove breast from liquid and place on a drip rack to rest and cool.
Rosewater jelly
  • Place tea bags, rosewater and water in a saucepan and bring to boil.
  • Take out the tea bags and stir through the gelatin until it dissolves.
  • Set, then cut accordingly to size.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024