Jasmine Tea Fruit Salad Food

THE JASMINE COCKTAIL

Steps:

• Add the gin, lemon juice, Triple Sec, and bitter aperitif to a cocktail shaker.
• Fill the shaker halfway with ice. Shake for 15 to 20 seconds, then strain until a chilled coupe class. Garnish with a strip of lemon zest, if desired.

JASMINE TEA FRUIT SALAD

Steps:

• Bring water to a boil in a small saucepan. Mix tea, ginger, and lime together in a small cup. Pour into the boiling water; simmer for 5 minutes. Strain the water, discarding solids. Stir in sugar until dissolved. Set aside to cool.
• Combine papaya, mango, cantaloupe, pineapple, and star fruit in a serving bowl. Pour flavored water over the fruit. Refrigerate until chilled through, 30 minutes to 1 hour.

JASMINE CUSTARD

Steps:

• Combine the cream and milk in a small saucepan and bring to the boil. Add the jasmine tea leaves and turn off the heat. Cover with lid and leave to infuse for 15 minutes. Preheat oven to 150°C. Place 4 x 125ml ramekins in a medium roasting pan or baking dish. In a medium bowl, whisk the caster sugar and egg yolks together until thick and a pale yellow. Strain the cream through a fine sieve. Whisking constantly, gradually add the cream to the egg mixture until well combined. Pour the custard into the cups, filling them to about 3/4 full. Carefully place the tray in the oven and pour enough water into the pan to come about halfway up the sides of the ramekins. Bake for 40-45 minutes until the custards are just set. Remove from water bath and allow to cool completely. To serve, preheat an oven grill. Sprinkle the cool custards evenly with the brown sugar and place under the grill until the sugar melts and caramelises. You can also use a blowtorch to gently caramelise the sugar.

FRUIT SALAD WITH THAI HERBS

Steps:

• Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.
• Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you'd like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.

CHAAT FRUIT

Steps:

• Chop fruit into bite sized pieces and combine in a large bowl. Reserve half of one of the oranges unsliced.
• In a small bowl, combine the chaat masala, asafoetida, black salt and lemon or lime juice. Zest the rind from the reserved half orange into the mixture and squeeze in the juice. Mix well and pour over the fruit mixture.
• Garnish with mint or cilantro.

CHEESECAKE FRUIT SALAD RECIPE

Steps:

• In a bowl, beat cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
• In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
• Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!

GRILLED VEGETABLE AND JASMINE RICE SALAD WITH HERBS AND CASHEWS RECIPE

Steps:

• For the Vinaigrette: Whisk ingredients together in a small bowl. Reserve.
• For the Salad: Light one chimney full of charcoal . When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
• Toss onion slices, carrots, snap peas, peppers, and jalapeños with oil in a large bowl. Season with salt and pepper. Thread snap peas on one skewer; thread mini bell peppers, if using, and jalapeños on second skewer.
• Grill vegetables directly over the flames, turning once, until browned on both sides, about 4 minutes total.
• When snap peas, peppers, and jalapeños are cool enough to handle, remove skewers. Stem and seed peppers and jalapeños, and discard stems and fibrous strings from snap peas. Chop vegetables coarsely, place in a large bowl and toss with 2 tablespoons of vinaigrette. Let stand for 5 minutes. Then, add cilantro, mint, basil, rice, and cashews and toss well. Dress with vinaigrette to taste and toss well again. Serve slightly warm or at room temperature, passing additional vinaigrette at the table.