Be it summer or wintertime, we all love drinking a good cup of tea. In the cold period, there is nothing more relaxing than sipping from a warm, fragrant tea, while when scorching hot outside, an ice tea can really invigorate both your mind and body.
Nowadays, you can find a wide range of tea on the market, suitable for every taste. But today, it’s all about green tea and how to pair it with the right dishes, in order to complement and enhance its taste.
This type of tea is also subtle in taste, with more mildly-flavored foods, but because of its lack of sweetness, green tea goes a lot of foods. For great results, combine green tea with: seafood, fish or chicken, rice, salad, or fruit, like melon. Generally speaking, think that if a dish goes well with white wine, it will also taste fabulously combined with green tea as well.
Green tea ice cream is a complete delish! Photo source: octopusrestaurant.com
Another aspect you need to take into consideration when pairing green tea with food is which type of green tea you have. Is it vegetal or grassy Japanese green tea, smoky or strong Chinese or a more citrusy or fruity flavored green tea from Ceylon (Sri Lanka) or India. Japanese green tea goes well with fish and seafood; Chinese with stronger flavored dishes, such as: chicken or turkey, light stir-frys, potatoes in various forms and other root veggies. Last, but not least, fruity green teas go well with either chicken or turkey, all sorts of salads, including fruit salads; sandwiches and pastry products.
This sort is excellent if you want to make ice tea during hot summer days. Furthermore, if you think of pairing sweets with green tea, you should go for: dark chocolate with floral notes, milk chocolate or chocolate caramels. You can also make different desserts with green tea at home, including: green tea ice cream, macaroons, truffles, cupcakes and even green tea-flavor coated donuts. But now, let’s see how to prepare a lush main course from mighty Jamie Oliver.
Jamie’s dish for delish green tea: Green tea salmon with rice and veggie
Ingredients: 4 x 120g salmon fillets, skin-on, 2 green tea bags, olive oil, salt and pepper; for the rice – a tin of coconut milk (400g), 300g rice, ½ lemon; for the veggies – 1 fresh red chili, 1 small piece of ginger, 1 tablespoon miso powder or paste, coriander, juice from ½ lemon, 2 -3 table spoons light soy sauce, 1 tablespoon honey, 200g peas, 200g broccoli, 300 g asparagus, lime
Boil hot water into a pot. Shake the green tea over the salmon. Season with salt and pepper. Pour some olive oil into a pan over a medium heat and place the salmon in the pan, skin side down. Fry it for at least 4 minutes then turn until it is golden brown on all sides. Put the rice in a saucepan with the coconut milk, 400g water and half a lemon. Cook for 10 minutes. Put half a chili into a the ginger, miso powder/paste, honey, soy sauce, the juice from half a lemon, most of the coriander and a bit of water in the blender.
Jamie’s salmon with green tea. Photo source: hotcooking.co.uk
Blend until it turns into a smooth liquid. Cook the veggies for 3 minutes until slightly tender. Peel the skins off the salmon, cook them soft side down for a minute, until crisp. Pour the miso dressing into a bowl, then place the vegetables on top; add the rice and salmon, with the skins on top. Garnish with chili slices, coriander leaves and lime wedges.
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