Calling all foodies...
Here at We Are Tea, we bring tea to life and as such we have developed some great tasting tea-based recipes. Because tea can do so much more than quench a thirst. Tea leaves are now used in rubs, marinades, desserts, and much more. A growing number of creative cooks are including tea in dishes, experimenting with new flavours, textures and colours.
We’re delighted to announce our collaboration with Chris Ribaudo, development chef at BaxterStorey, the famous catering company, offering you the chance to discover and prepare innovative tea-based recipes. We hope that you’ll love this exciting foodie project as much as we do!
Chris believes a great tasting dish starts with quality, wholesome ingredients. We agree! The rest comes from Chris’s creative and technical skills. But don’t worry, Chef Ribs has developed mouth-watering recipes that are easy to reproduce at home!
BaxterStorey is the UK’s leading independent food and hospitality catering services provider. You’ll learn how to create great food using the best local produce prepared by the passionate chefs.
About Chris Ribaudo
Heritage: South African/Italian
Years of cooking experience: 20
Earliest culinary memory: Cooking Beef Ragu with my nonna when I was seven years old
Cooking philosophy: Keep it simple, local and seasonal
Favourite chef: Tom Kerridge
Spotted food trends of the moment: Street food, especially Mexican
Current projects: American Diner/Food truck concepts
Chris says: Respect your produce, cook from the heart and keep it simple. If you understand where your food comes from … then cooking follows on naturally.
Chris Ribaudo is a regional development chef at BaxterStorey. He is responsible for food standards, innovation and chef development. He introduces new food concepts into over 500 BaxterStorey sites, located in the most prestigious companies in the UK, Ireland & Europe. Among other projects, he developed Hound Dog, a gourmet hot-dog pop-up that includes our cold-brew iced teas.
He is bringing his great ideas to a wider public with us.
This month recipe
Being South African, it was an obvious choice for Chris to create his first tea-based recipe with our rooibos tea. He has given the traditional South African sweet treat, koeksisters a delightful twist. These crispy doughnuts are braided into shape, deep fried and then coated in syrup.
INGREDIENTS – 15 pieces
For the syrup
• 530ml water
• 6 x rooibos tea bags or 15g loose tea (http://www.wearetea.com/shop-infusion-tea/rooibos-redbush)
• 1kg caster sugar
• juice of half a lemon
• 1 cinnamon quill
• 2 cardamom pods
For the dough
• 500g plain flour
• 25ml baking powder
• 20g butter
• 1 medium egg
• 245ml water
• Rapeseed oil for frying
For the syrup
- Place 530ml boiling water in a pot with the tea bags and infuse for 10 minutes.
- Remove the tea bags. Add the tea, sugar, lemon juice, cinnamon and cardamom pods to a sauce pan. Bring to the boil on the stove.
- Once boiling, turn down and simmer for 10 minutes. Cool to room temperature and refrigerate.
For the dough
- Sift the flour and baking powder in a bowl and rub in the butter. Whisk the egg and water together, add to the flour mixture, and mix until a smooth dough has formed.
- Cover with cling film and rest in the fridge for a minimum of 30 minutes or up to 5 hours if possible.
- Heat the oil to 160°C.
- Roll out the dough to 5mm thick and cut into rectangles of 5 x 12cm. Cut each rectangle lengthways into 3 strips, leaving the top side uncut. Plait the three strips and press the cut ends firmly together.
- Fry in batches of 6 for 6-7 minutes, turning half way, until golden brown.
- Remove from fryer and drain off excess oil.
- Dip into the cold syrup, turning and making sure the pastry is fully coated.
- Drain on a wire rack and allow to cool.
- You can store these in the fridge and serve the following day.
Send us pictures of your koeksisters to firstname.lastname@example.org or tweet us at @WeAreTea.
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