Adventures in tea and food…
Changing my diet and lifestyle over the past few months thankfully hasn’t put an end to my tea adventures!
A fab range of teapots from The Teapot Dude – one for every occasion, from festivals, to weddings, to birthdays!
I was delighted when the lovely team at The Teapot Dude sent me a selection of their fantastic teapots – the versatile teapot peg design brightens up an ordinary cup or mug and can be matched to any important occasion.
Groovy, baby! A pre-Foodies Festival cuppa from The Teapot Dude – All you need is love!
I particularly enjoyed trying out the very latest design, All You Need is Love, inspired by festival fever, to get myself in the mood for Foodies Festival not far from my home in beautiful Syon Park.
Tasked with changing my diet to gluten and dairy free, I was a little worried about finding anything I could eat at Foodies Festival in Syon Park. I needn’t have worried – I came back with all manner of gluten and dairy free goodies!
In the process of experimenting with new dishes and alternatives to my usual favourites, also avoiding a number of other foods that cause me problems, I asked my dear friend Scott for some recipe ideas. Some summery, simple dishes that would complement some of my latest teas.
Tasty dinners for tea people
Fabulous tea and goodies from Foodies Festival at Syon Park
These dishes go particularly well with the very different teas from Tea People that I picked up at the Syon Park Foodies Festival, especially the Masala Chai and the Choco Mint Rooibos. Tea People is a wonderful social enterprise organisation, blending a delicious, unique range of teas, giving half their profits to education projects in tea growing regions. I met the lovely team behind Tea People at Foodies and they have a wonderful story – find out more at www.teapeople.co.uk/our-story
Scott has come up with some mouthwatering recipes that fit the bill perfectly – I hope you enjoy them!
Bean Salad with pomegranate vinaigrette
Scott’s Bean Salad
215g Butter bean
235g Cannellini beans
1/2 finely chopped red onion
Handful of fine beans (topped & tailed)
1/2 handful of fresh chopped mint
3 tablespoons virgin olive oil
3 tablespoons virgin olive oil
1tablespoons lemon juice
1tablespoons white wine vinegar
1/2 the chopped red onion
1/2 the chopped mint.
2 tablespoons pomegranate juice & pomegranate jewels.
- Cook the tinned beans as per instructions ( I do mine in the microwave – quick and easy!)
- Drain in a sieve under cold running water, then leave over bowl to drain further.
- Boil some water in a pan, add a pinch of salt, then add the fine beans once water is boiling. (Make sure you only leave in the water for 90 seconds, as you want the beans to still be green and crisp)
- After 90 seconds, drain and put into ice cold water to stop them cooking.
- Drain all the beans & place in a large salad bowl, add 3 tablespoons pomegranate jewels, 1/2 of the finely chopped red onion and 1/2 the mint and gently toss together.
For the vinaigrette:
Add all the ingredients from the list and whisk together until it begins to emulsify. Drizzle over the salad & enjoy. It’s that easy!
This is a fab summer chicken dish, and the flavours complement the bean salad perfectly. Also great with summer cocktails!
Scott’s Mojito Chicken
12 chicken legs (washed)
1tablespoons of soft brown sugar
1/2tablespoons white sugar
2 tablespoons of white rum
1 tablespoons of dark rum
3 tablespoons freshly squeezed lime juice (half the lime)
1/2 handful of fresh mint roughly chopped or torn.
Sprinkle 1 teaspoon of salt and finely ground white pepper into a large plastic container, add the chicken legs, and shake it up, baby!
Ok, now you’ve had your daily exercise, lets get to the fun part…!
Sprinkle the sugar all over the chicken, pour over the lime juice and rum and sprinkle in 1/2 of the chopped mint. Cover with cling film and leave in the fridge overnight to marinate.
Once marinated, set the oven to Gas Mark 7/200 degrees in a fan assisted oven/220 degrees in an electric oven.
Place marinated chicken on a baking tray covered in tin foil, pour over the remaining juice, fold over the foil so it’s 1/2 covered and leave to cook in the oven for 15-20 minutes.
After this time, open up the foil, turn the chicken legs and leave for another 10-15 minutes to crisp up a bit.
Once done, decorate with a sprig of mint, place on plate and enjoy! Perfect with summer cocktails, iced mint tea, or a nice pot of Chocolate Mint Roiboos!
I hope you enjoy trying out these fabulous, healthy summer recipes. Follow Scott on Instagram at Callisto22 for more fab recipes and drool-worthy pictures of his latest creations!
Eat, drink and be merry!
Rachael and Scott xx
Guest Chef Scott Turnbull with me at the fabulous Labyrinth Masked Ball!