Moroccan Green Tea Mojito Food

SWEET TEA MOJITO

Steps:

• Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.

MOROCCAN GREEN TEA MOJITO

Steps:

• For the syrup:.
• In a medium sauce pan, combine two ingredients and stir over medium heat until sugar has dissolved. Bring tea mixture to a light boil. Simmer, stirring occasionally, until reduced to a half of the original amount to create a syrup. This will take 15 minutes or more, depending how thick you want your syrup. Let cool.
• For the drink:.
• In a cocktail shaker, combine rum, simple syrup, bitters, and a sprig of mint. Shake well. Pour into your glass (with or without ice cubes) and top with sparkling water. Garnish with a sprig of mint and enjoy.

MOROCCAN GREEN FISH CURRY (WITH SNAPPER)

Steps:

• Blitz all curry paste ingredients together in processor to smoothish consistency.
• Preheat oven 180°C.
• Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
• Using a big frying pan, sauté onions in olive oil and then push to side of pan.
• Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
• Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
• Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
• Garnish with fresh coriander and a squeeze of lemon.
• Best served with rice or couscous.

COCONUT MOJITO

Steps:

• cut lime into small bits and add to glass.
• add teaspoon of brown sugar and peppermint.
• crush ingredients with wooden mixer.
• add rum, malibu and lime juice.
• add ice and soda and stir.

POMEGRANATE MOJITO

Steps:

• Combine the sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and pomegrante juice.
• Fill glass with ice.
• Top with a splash of soda water.

GREEN TEA MOJITO

Steps:

• Pour the lime juice into a highball glass.
• Add the mint and crush with a spoon. (If using sugar, you may want to muddle the sugar and mint before adding the lime juice).
• Fill a glass with ice and add the tea and rum.
• Stir well and garnish with a mint leaf, if desired.