Black Tea Pairing Ideas…
The more robust flavours and aromas of most black teas, as well as the most pronounced tannins, are well suited to pairing with full-flavoured foods such as meat, spicy dishes and rich foods such as roast meats like beef, lamb and venison or heavy pasta dishes like lasagna.
- Darjeeling + egg dishes; creamy desserts
- Keemun + meats; fish; Chinese foods; spicy Mexican, Italian, or Indian dishes
- Yunnan + highly seasoned foods
- Lapsang Souchong + chicken, smoked salmon, lemony desserts
- Assam + hearty foods; breakfast foods; chocolate, custard or lemon desserts
If you go to the Tate Galleries in London, Liverpool or St.Ives you will see that they supply JING teas.
JING is run by Edward Eisler and his team. By building relationships with the worlds finest tea farmers in China, India, Sri Lanka, Japan and Taiwan, JING hand sources not only the finest teas and herbal infusions, but also special, rare teas which are seldom seen outside their country of origin.
They supply tea and teaware directly to customers through their website and offer full tea service concepts for the world’s best hotels, restaurants and retailers, in the finest British and modern-oriental styles.
Tate has a carefully selected JING tea range, including some of our most popular loose teas and herbal infusions including Darjeeling 2nd Flush, White Peony, Jasmine Pearls, Yellow Gold oolong, Rooibos and Lemon Verbena. Our whole leaf tea bags are also available to take away at Tate Modern.
The barmen on the top floor of Tate Modern have put together some great cocktail recipes using their teas. The menu includes inspired twists on established classics like Martini, Negroni and Rob Roy, using our Earl Grey, herbal infusions and Lapsang.
All of the tea cocktails use tea syrups. To make these syrups, simply pour into a pan a 300ml cup of tea and add 150ml of sugar. Heat the mixture and stir until the sugar has dissolved. Taste for strength and add more tea leaves if needed. Depending on the cocktail, this syrup should be enough for 10 or more cocktails.
To remove a scratch from a table, crack open a walnut and rub it along the scratch . Walnuts contain a natural resin which will conceil the scratch.
To get rid of ink stains from furniture soak a piece of cotton wool in water and cover the stain with it. That will then draw the mark out and into the cotton wool.
When defrosting a freezer, keep frozen food cold by wrappong it in several layers of newspaper.
Clean your microwave by placing half a lemon in water and setting it to boil.
To unblock a blocked sink tip a handful of bicarnonate of soda followed by a cup of vinegar straight down the plug. After a couple of hours, pour down a kettle of boiling water.
Spray nice smelling furniture polish behind the radiator to leave the room smelling clean and polished.
To clean your computer keys use a cotton bud and the same to clean the ball of a computer mouse.
Add a shot of vodka or lemonade to the water in your vases as this will keep your flowers fresh for longer.
What’s your favourite Camomile tea? With so many to choose from it’s difficult to decide. Here are some of the most popular ones on the market.
Dorset Tea Cool Camomile Tea 20 Bags (great for summer) £2.49
Heath & Heather Organic Camomile Tea 20 Bags £2.19 / Camomile & Manuka Honey Tea 20 Bags £2.19 /
Floradix Organic Camomile Herbal Tea 15 Bags £1.69
Our foodie tip of the day today is – to keep cartons of double cream fresher for longer just turn the carton upside down in the fridge. I have no idea how this works but it does.
When you get home after a hard day at work, open the fridge and realise that there’s basically nothing in there, you’ve got two choices. You could go back out again and buy some ingredients or you can try to make do with what you’ve got. You can cook some pretty incredible meals with just a couple of ingredients but there is a certain art to it. Use these three simple tricks to master cooking with limited ingredients.
1. KNOW YOUR FLAVOUR PAIRINGS…
Strawberries and cream, cheese and tomato, lemon and garlic. Some flavours just go well together and they create such a delicious combination that you don’t need much else in your meal. Identifying the food pairings made in heaven is the key to cooking well with a small number of ingredients. You’re going to be experimenting with flavours a lot which is always a good thing, but if you don’t know what you’re doing you can end up with some disasters. If you just start throwing things together without some idea of whether they’ll taste good, you’re probably not going to end up with a nice meal. But if you find those flavour combinations, they’ll stand you in good stead.
2. MAKE USE OF SPICES…
Often, if you don’t have a lot of fresh ingredients to use, you need to rely on flavourings. If, for example, you’ve got a load of beans and pulses in the cupboard and not much else, you can still make a delicious meal out of them if you know how to use herbs and spices properly. The correct combination of a couple of spices can really elevate even the most boring of dishes. The staples that you need in your cupboard are cumin, chilli powder, turmeric, coriander powder, oregano, parsley and paprika. You can create all sorts of different flavours using different combinations of those. You should also keep a tub of curry powder in the cupboard, it’s a great shortcut that you can use to make a delicious curry in no time at all. You’ll also need to learn when spices should be added to the pot because some need to go in right at the start while others only need to be cooked for a few minutes to release their flavour. Over or under cooking spices can completely ruin the flavour.
3. BUY VERSATILE INGREDIENTS…
When you’re only working with a couple of ingredients, you want things that you can create lots of different flavours and textures. Buying these versatile ingredients and keeping them in the cupboard will allow you to create a meal out of anything. Eggs are a great one; you can put a boiled or poached egg on top of a meal to add extra protein and nutrients, you can use them in baking or make a sauce with them. Chickpeas are another great ingredient; they make a good substitute for meat in a curry or chilli, you can make them into hummus or you can drizzle them in a bit of oil and bake them for half an hour for a delicious crispy snack. Knowing how to use versatile ingredients will make life so much easier for you.
Follow these 3 tips and you’ll be able to cook amazing food with just a few ingredients.