Andes Ventures

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.


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.
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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. Add in blue crab and a salad of fava beans and piquillo peppers. Then dress it all in Peruvian Aji Amarillo sauce— bold.”

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

Andes Ventures Entrée

Serves 1

Ingredients

  • -
    TEALEAVES Organic English Breakfast Tea Foam (See Recipe Below)
  • 3 Ounces
    Purple Potato Causa (See Recipe Below)
  • 2 Ounces
    Avocado Tartare (See Recipe Below)
  • 2 Ounces
    King Crab Meat
  • 2 Ounces
    Avocado Aioli (See Recipe Below)
  • 1 Ounce
    Huancaina Sauce (See Recipe Below)
  • 2
    Cherry Tomato, Quartered
  • 1
    Quail Egg, Cooked
  • 0.1 Ounces
    Green Oil
  • 0.5 Ounces
    Kale, Fried
  • 1 Tablespoon
    Purple Corn Tortilla, Powdered
  • -
    Micro Greens

Steps

  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

Serves 1

Ingredients

  • 2
    TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags (Master Blend No. 2235)
  • 2.5 Pounds
    Idaho Potato
  • 4 Ounces
    Aji Armarillo Paste
  • 1.25 Ounces
    Lime Juice
  • 0.25 Ounces
    Salt
  • 0.5 Ounces
    Canola Oil
  • 2 Ounces
    Clitoria Flowers
  • 6 Ounces
    Hot Water

Steps

  1. Steep 2 teabags of 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.

Huancaina Sauce

Serves 1

Ingredients

  • 8 Ounces
    Aji Armarillo Paste
  • 1 Tablespoon
    Canola Oil
  • 1 Teaspoon
    Salt
  • 8 Ounces
    Whole Milk
  • 4 Ounces
    Queso Fresco
  • 6
    Saltine Crackers

Steps

  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

Serves 1

Ingredients

  • 2
    TEALEAVES Organic English Breakfast Whole Leaf Pyramid Teabags (Master Blend No. 2235)
  • 2 Ounces
    Clitoria Flowers
  • 6 Ounces
    Hot Water
  • 1.8 Grams
    Soy Lecithin

Steps

  1. Infuse the clitoria flowers and 2 teabags of 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.

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.

Tea in recipe

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