Roasted Pork Loin with Jasmine Tea Sticky Rice and Cherry Salsa
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Shahid Latif
- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2010
Teas Used
Ingredients
Venison Loin- 540g Venison loin
- Salt to taste
- 3g Pepper
- 3g Thyme
- 3g Rosemary
- 10g Dilmah Green Tea with Jasmine Petals
- 500ml Water
- 250g Jasmine rice
- 2 tablespoons Olive oil (extra virgin)
- 80g Onion
- 20g Shimeji mushroom
- 50g Assorted cherries
- 150ml Maple syrup
Methods and Directions
Venison Loin- Marinate the venison loin with all the above ingredients.
- Sear the venison on hot pan then place it in a pre heated oven at 230 degrees for 8-10 minutes. Remove and let the venison rest for 4 minutes.
- Slice the venison and arrange it over the jasmine sticky rice. Spread the sauce on the plate along with the cherries.
- Bring water to a boil and steep the jasmine tea leaves for 4-5 minutes. Strain and mix it with rice and salt, and cook the rice with the tea infusion till it is soft and sticky. Combine the rice with sautéed shimeji mushrooms.
- Boil the assorted cherries in maple syrup till they are soft. Remove the cherries and boil the syrup till it becomes thick like a sauce, cool it and add the cherries.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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