Cooking With Tea

Andes Venture

COOKING WITH TEA

Andes Venture

The #PaletteForYourPalate Tea Entrée Andes Ventures is Tealeaves ICON and Executive Chef Diego Oka’s creation, inspired by TEALEAVES Organic English Breakfast + Pantone 285C + Mood: Bold.

Notes from Diego Oka, Executive Chef at Mandarin Oriental, Miami:

“We created umami with the Organic English Breakfast tea as foam, then formed 'earth' and 'dirt' with Mexican blue corn tortilla.”

 
[[ recipeID=recipe-8kpzyqpyk, title=Andes Ventures ]]

Tea in Recipe

BLACK TEA

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Andes Ventures

“We created umami with the Organic English Breakfast tea as foam, then formed ‘earth’ and ‘dirt’ with Mexican blue corn tortilla. Add in blue crab and a salad of fava beans and piquillo peppers. Then dress it all in Peruvian Aji Amarillo sauce— bold.” -Diego Oka, Executive Chef at Mandarin Oriental, Miami

Servings: 1

Keywords: Savory, Pantone, Entree

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

Andes Ventures Entrée

  • TEALEAVES Organic English Breakfast Tea Foam (see recipe below)
  • 3 Oz. Purple Potato Causa (see recipe below)
  • 2 Oz. Avocado Tartare (see recipe below)
  • 2 Oz. King Crab Meat
  • 2 Oz. Avocado Aioli (see recipe below)
  • 1 Oz. Huancaina Sauce (see recipe below)
  • 2 Cherry Tomato, Quartered
  • 1 Quail Egg, Cooked
  • ⅛ Oz. Green Oil
  • ½ Oz. Kale, Fried
  • 1 Tbsp. Purple Corn Tortilla, Powdered
  • Micro Greens

Purple Potato Causa

King Crab Topping

  • 4 Oz. King Crab Meat
  • ½ Tsp. Mayo
  • 1 Tsp. Salt
  • Lime Juice, To Taste

Avocado Tartare

  • 1 Avocado, Hass
  • 1 Oz. Lime Juice
  • 1 Oz. Olive Oil
  • 1 Tsp. Salt
  • 1 Oz. Mayonnaise

Huancaina Sauce

  • 8 Oz. Aji Armarillo Paste
  • 1 Tbsp. Canola Oil
  • 1 Tsp. Salt
  • 8 Oz. Whole Milk
  • 4 Oz. Queso Fresco
  • 6 Saltine Crackers

TEALEAVES Organic English Breakfast Blue Tea Foam

Instructions

Andes Ventures Entrée

  1. Place 2 causa cylinders on a plate.
  2. Layer avocado tartare, king crab mix, avocado aioli, and ¼ of tomato cherry on top of causa.
  3. Garnish with fried kale and ¼ quail egg.
  4. Add huancaina sauce on each side of the cylinder.
  5. Add Tealeaves Organic English Breakfast blue foam on top.
  6. Finish by carefully placing purple corn tortilla powder, green oil and micro greens.
  7. Enjoy!

Purple Potato Causa

  1. Steep 2 teabags of TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags and clitoria flowers in the hot water until a blue color is achieved.
  2. Boil the potatoes, put through the ricer, add oil and allow to cool.
  3. When the potatoes have been cooled, add lime juice, salt, Aji Amarillo and tea infusion.
  4. Mix well.

King Crab Topping

  1. Place all ingredients in a bowl and mix.

Avocado Tartare

  1. Cut avocado brunoise style.
  2. Mix all ingredients in a bowl.

Huancaina Sauce

  1. Blend the Aji Amarillo paste with milk.
  2. Add queso fresco, saltine crackers and seasoning.
  3. Finish by mixing all of the ingredients with oil.

TEALEAVES Organic English Breakfast Blue Tea Foam

  1. Infuse the clitoria flowers and 2 teabags of TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags until a blue color is achieved.
  2. Strain and let cool.
  3. Add soy lecithin and mix well.
  4. Use hand blender to create the foam.

Notes

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.