TEA-INFUSED RECIPES TO CELEBRATE INTERNATIONAL TEA DAY

Make tea the star ingredient today as we celebrate International Tea Day on 21 May. From a spicy rooibos tea perfect to warm you from inside, to a delicious chicken dish and even a tasty (and healthy) pizza, these comforting creations are perfect for sipping, savouring and sharing.

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SPICED ROOIBOS TEA WITH GINGER, STAR ANISE AND ORANGE
Serves 4

INGREDIENTS
4 rooibos tea bags
2 cups boiling water
Zest and juice of 1 orange
2 star anise pods
2cm ginger, bruised

METHOD
1. Add ingredients to a pot over medium heat. Bring to the boil.
2. Immediately turn off the heat and allow to infuse for 5 minutes.
3. Strain the tea, divide between cups and serve.

Tip: If you have the flu, add the juice of 1 lemon and 3 Tbsp honey to this tea.


Recipe & styling: Joni Dames
Photography: Peet Mocke // HMimages.co.za


BROWN SUGAR AND ROOIBOS SMOKED CHICKEN
Serves 4



INGREDIENTS

For the chicken

8 chicken thighs
Olive oil, to coat
2 cups brown sugar
2 cups water
½ cup Worcestershire sauce
1 Tbsp rooibos tea leaves
1 tsp grated ginger
1 clove garlic, crushed

To smoke

2 cups wood chips or sawdust
½ cup rooibos tea leaves
Heavy-duty foil
Metal colander and big pot with a tight-fitting lid or roasting tin and wire rack

METHOD
1. Season the chicken thighs with salt and pepper. Rub with olive oil.
2. Grill the chicken on high heat until charred, about 15 minutes on each side.
3. For the glaze, place all the remaining ingredients in a pot. Bring to the boil and cook for 3 minutes.
4. Reduce the heat and allow the sauce to simmer for 5 minutes until reduced.

To smoke

1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Wrap wood chips or sawdust and tea leaves in foil. Poke a few holes in it with a fork. Place at the bottom of the pot. Place the chicken in the colander and position it over the foil packet.
3. Cover with a lid. Set the stove to medium and cook for 1 hour.

OR

1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Place wood or sawdust and tea in a roasting tin. Place the chicken on a wire rack and position it on top.
3. Wrap the whole lot in foil, sealing tightly. Set the stove to medium and cook for 1 hour.


Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za