Orange Jaipur Tea Pannacotta with Caramelised Fruit

Okay I admit I might have gone a little crazy about these pannacottas! Whilst shopping the other day I found this new tea by Lipton and thought how lovely it would be in a pannacotta. I was right, absolutely beautiful subtle , sublime flavour and light. I love a light desert, I am sure I have said this before. I think these types of desserts are a perfect end to a meal, sweet touch and not too heavy.
Lipton have put out this delightful range of teas. Summer fruits, with rose hip, hibiscus and sweet blackberry. Forest fruit, peach and mango, passion and raspberry and the one I used Orange Jaipur from the discovery collection.
Experiment with any of these, it is the easiest dessert to make and always goes down a treat.
I used pineapple and banana for my caramelised fruit.
Please don't use gelatine powder, leaves are now readily available.


400 mls cream
150 mls full cream milk
3 gelatine leaves McKenzie's from the supermarket or good delis have other brands
1/2 cup sugar
3  orange Jaipur tea bags
1 tablespoon fine orange zest
3 pieces of palm sugar grated
1 tablespoon butter
chopped pineapple and banana

Heat the cream and milk with the sugar on the stove top. When the sugar is dissolved add the tea bags and bring to the boil and turn down. The tea will infuse in the cream mixture and if you push gently on the bags the flavour and colour will release, leave to steep for as long as you feel necessary.  Add the orange zest. Meanwhile place the gelatine leaves in cold water and for 5-7 minutes approximately and then remove and discard the water, squeezing gently in your hands to remove excess liquid. Put the gelatine into the hot cream tea mixture and whisk to dissolve.
Grease small ramekins and fill evenly.
Ramekins of about 150 ml capacity are a great size. Place into refrigerator for 4 hours to set.
Melt the butter in a fry pan on the stove and add the grated palm sugar and dissolve and let brown a little. Add the banana  pieces first and cook gently till they change colour around the edges. Remove and set aside, add the pineapple. It will release some juice as it heats and is a little harder to caramelise but is still beautiful. Remove and gently toss with the banana. Some passionfruit would be lovely added at this point.
When ready run a sharp knife around the edge of each ramekin and place a plate over the top and invert giving it a firm shake. It should release quite well. Serve with the caramelised fruit.

Simple Green Chicken Curry

After my trip I felt I had to give you all a touch of Thai. This is a dish I am sure you have all tried in some form or another . I have cooked Green Curry so many times with a variety of ingredients , but this recipe is just so quick and easy you will do it again and again.
Of course you must have the curry paste on hand and a couple of other ingredients are a staple part of Thai cooking, Fish sauce and Palm sugar. You cannot skimp or compromise on these two ingredients. Well at a pinch if you are really stuck you can use brown sugar instead, but it is sweeter than palm sugar I feel, so use less. The other essential is kaffir lime leaves, even those can be bought in a jar on the shelves if you are finding them hard to get.
The secret to the meal is Spicy Sweet and Sour or Salty. There is really no excuse for not having the makings of a great curry in your pantry. They do not have to be purchased at an Asian store either everything is readily available in Australia at the supermarket. Once you have the staples you can make many curries, and this one is made in no time!! Just know your paste ! If using a bought paste they vary greatly in heat so maybe use caution initially if you are not sure.

1/2 tablespoon vegetable oil
1 large can coconut cream
2 tablespoon green curry paste
200 gram sliced chicken breast
2 teaspoons palm sugar
1 tablespoon fish sauce
250 grams small white and red eggplant  or a little less with the tiny pea eggplant as well ( if you can't get these do not use normal eggplant it is too strong ) substitute, kumera or pumpkin chopped into small pieces and some snow peas, or broccoli pieces.
2 kaffir lime leaves torn into small pieces
Extra fresh chilli finely sliced optional


Heat the oil in a large pot or wok. Add the paste and stir until fragrant a minute or two.
Add 1 cup of coconut cream and bring to a simmer. When the oil appears at the edges or surface is shiny, add the chicken and when coloured add the rest of the can of coconut cream, which will be milky or thinner in appearance.
Bring to a boil and add the vegetables of choice with the lime leaves. When the vegetables are cooked add the palm sugar and fish sauce. Garnish with the fresh chilli. Serve with steamed jasmine rice.