About a month or so ago, I heard about the Daring Kitchen from another blogger who writes Live the London Life. The basic premise is this: The Daring Kitchen comprises of two groups, The Daring Bakers and the The Daring Cooks. You can sign up for one or both (I am just signed up for The Daring Cooks). Once you sign up, you will be tasked with cooking one recipe each month from what the monthly host has selected as the cooking or baking challenges. Everyone posts their dishes on their blogs on the same day (also known as the reveal day).
So today is the big reveal day for my first challenge: Cooking with Tea.
I’ve never cooked with tea before, with the exception of maybe duck breast a long, long time ago. So long ago that it doesn’t count anymore. Of the three dishes I could have chosen from, I perhaps chose the easiest (the other options were a green tea noodle soup, and a beef and sweet potato stew made with rooibos).
But hey, I made the decision right after I whacked into my thumb with that folding knife!
And sometimes the simplest recipes are the most challenging . . . or at least that is what I am telling myself 😉
So here are the blog-checking lines:
Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
2 tablespoons of loose black tea, or four tea bags (I used loose Keemun)
2 teaspoons of Chinese Five-Spice Powder
1 tablespoon of coarse salt
Sesame seeds for garnish
How to prepare:
(taken from The Daring Cooks’ November Challenge PDF)
1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes.
2. Remove the eggs with a slotted spoon and keep the cooking water.
3. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
4. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
5. Heat gently and simmer, covered, for one hour.
6. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
7. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
8. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.