Saicho has teamed up with celebrated chef, Romy Gill MBE to create a selection of simple, yet delicious recipes to partner with Saicho's range of sparkling teas.
In the current climate, where home cooking inspiration can be wearing thin, Saicho hopes to elevate mealtimes at home and transform the way we pair non-alcoholic drinks with food. Romy's recipes will guide at home cooks through the techniques, ingredients and flavours which marry these dishes and the teas together.
Drawing on her Indian heritage and her passion for global cuisines, Chef Romy has devised recipes which evoke the subtle and sophisticated flavours of each Saicho tea.
Recipes include:
For all those choosing not to drink alcohol, Saicho sparkling cold brewed teas will transform a good meal into an amazing one - a timely reminder that, during lockdown, you can still enjoy restaurant quality experiences from the comfort of your home.
Served with Saicho Darjeeling
Ingredients
250g paneer grated
150 spinach washed and chopped
10g grated ginger
1 green birds eye chilli chopped with seeds
1tsp cumin seeds
1tsp ground cumin
1tsp ground turmeric
1tsp salt
4tsp oil
1 pack puff party
1 egg for greasing the pastry
Method
Served with Saicho Jasmine
Ingredients
1kg diced lamb
170g white onion roughly chopped
10g ginger peeled and chopped
3 cloves of garlic chopped
1tsp red chilli flakes or powder
1tsp salt
1tsp ground turmeric
2tsp ground coriander
3tsp pomegranate molasses
2tsp tomato puree
3tsp ground almonds
6tsp vegetable oil
40ml cream
6 dried figs chopped
500ml water
For decoration, some fresh chopped coriander and pomegranate seeds.
Method
Served with Saicho Hojicha
Ingredients
150g King Prawns
1tsp grated ginger
1tsp rice vinegar
4tsp soya sauce
1tsp tamarind paste or 2tsp tamarind chutney
1tsp honey
1tsp corn flour
2tsp oil
Method