Imboolpittia Estate Silver Tips

Available only at select stores.

For inquiries please contact marketing@dilmahtea.com

Black Tea

Exceptional Valley of Kings

2g / 1 tea bag per serve

About this Tea: Light, bright and regal with the delicate and distinctive character of the finest high-grown Ceylon tea.

Tasting Note: The golden orange liquor offers a cleansing and refreshing taste with hints of fruit and herbs in its finish

Water Temperature
Water Temp
100˚C
Water Temperature
Brewing Time
3-5 min
The Pairing: Chinese love letter cookies, Japanese Citron Jelly (Yuka), butter based tea sandwiches
How to serve this tea
Best taken straight
Do more with this tea
DTs  - Recipe Thumb

Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce

Recipe by Celebrity Chef Peter Kuruvita, Australia

 

4g Dilmah Exceptional Valley of Kings Ceylon Pekoe

600g Celeriac (peeled and chopped)

500ml Milk

1l Water

80g Butter

80ml Cream

500ml Veal Juice

100g Venison Trimmings (roasted)

2 cloves of Garlic

2 Shallots (sliced)

2 Juniper Berries

1 piece of Orange zest

1 sprig of Thyme

20ml Extra Virgin Olive oil

6 Venison Loin Steaks (120g each)

Salt and Pepper

90g Broad beans (blanched and skinned)

3 poached Pears (cut in half)


Method:

Bring milk, water and salt to the boil in a heavy based pot. Add celeriac and cook for 20 minutes until soft. Drain and blend in a food processor. Set aside. In a heavy based pot, place shallots, garlic and cloves and cook for 2 minutes. Add veal juice, venison trimmings, juniper berries, orange zest, thyme and bring to a simmer. Cook for a further 1 hour, strain and set aside. In a heavy based pan on high heat, seal and season the venison loins in 10ml of olive oil until well coloured, approximately 4-5 minutes. Remove from pan and rest in a warm place. In a small pot, add 100ml water, 20g butter and bring to simmer. Add broad beans and then remove after 1 minute. In a heavy based pan, sauté the pears in 10ml of olive oil until well coloured, remove and set aside. Reheat celeriac puree adding 60g butter and 80ml cream. Season to taste. Reheat venison jus and infuse with 4g of Valley of Kings Ceylon Pekoe for 3 minutes. Strain and keep hot. To plate Divide celeriac evenly between 6 plates, slice pear in three and place around celeriac. Carve venison and lay over celeriac. Scatter broad beans around the plate and dress with infusion.