Balancing Act

“We used both Organic Chamomile Blossoms and fresh chamomile blossoms.The vinaigrette was infused with chamomile. There’s a chamomile jelly shot with a bit of lemon, honey, ginger— a nice bite when paired with the salad. In this dish, balance was key.”

• 12 U10 Prawns, Peeled and Deveined
• 1 tsp. Olive Oil
• 1 Bamboo Skewers
• 3 Diced Chamomile Jelly (see recipe below)
• 4 Cups Mango Salad (see recipe below)
• 1 Pinch Fresh Chamomile Blossoms
• To Taste Salt & Pepper

1. Thread 3 prawns onto each skewer.

2. Season with salt & pepper.

3. In large nonstick skillet, heat olive oil and add prawn skewers, cook for about 1 minute each side over moderate heat until opaque.

4. Remove skewers and rest on paper towel.

5. Place skewers in middle of each plate, drizzle some vinaigrette.

6. Place the chamomile jelly and blossoms and the mango salad around the skewers.

7. Enjoy!

• 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags
• 20 cl. Water
• 1 Tbsp. Meyer Lemon Juice
• 1 tsp. Honey
• 1/4 tsp. Agar Powder
• 2 Gelatin Leaves, Softened in Cold Water

1. Infuse 4 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags in 20 cl. of hot water.

2. Strain and add lemon juice, softened gelatin leafs and agar.

3. Pour into container and let set in refrigerator.

4. Once set, dice into cubes.

5. Will yield 12 diced cubes (3 needed for dish).

• 1 Mango, Peeled and Sliced
• 2 Oranges, Segmented
• 4 Spring Onions, Finely Sliced
• ³/₁₀ Cucumber, Peeled, Seeded and Finely Sliced
• 2 Tbsp. Mint, Roughly Chopped
• 2 Tbsp. Coriander, Roughly Chopped
• 2 Tbsp. Thai Basil, Roughly Chopped
• 1 tsp. Sesame Seeds, Toasted
• ¹/₄ Cups Chamomile Vinaigrette

• 1 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabag
• 1 cup Vegetable Stock
• 1 Tbsp. Lime Juice
• 15 g. Corn Flour
• 10 cl. Grape Seed Oil
• To Taste Salt & Pepper

1. Infuse hot vegetable stock with one bag of TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags.

2. Mix the corn flour with 1 Tbsp. of cold water and add to hot stock.

3. Transfer to small saucepan and boil for 1 minute, cool down.

4. When cold, emulsify the vinaigrette with lime juice and grape seed oil.