Red Zinger Tea Jelly Food

RED ZINGER TEA JELLY

Steps:

• Boil water in a large pot.
• Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
• Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
• Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
• Boil, stirring constantly, for 2 minutes, then remove from heat.
• Let cool 5 minutes.
• Stir in liquid pectin, then return to a boil.
• Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
• Pour into hot, sterile canning jars up to 1/4 inch from the top.
• Wipe jars rims, cover with hot sterile lides, screw on bands.
• Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.

HIBISCUS-MARINATED LEG OF LAMB

Steps:

• Make marinade:
• Bring water to a boil with garlic and peppercorns. Add hibiscus flowers and gently simmer 5 minutes. Remove from heat and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
• Marinate lamb:
• Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
• Roast lamb:
• Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
• Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
• Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
• While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
• Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste. Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.

CHAI TEA JELLY (JELLO) WITH RASPBERRIES

Steps:

• Put water in a small heatproof bowl and sprinkle the gelatine powder over and stir until dissolved and set aside.
• Put milk in a small saucepan and bring to a simmer over a medium heat.
• Remove pan from the heat and add tea bags and jiggle and cover and set aside for 5 minutes to steep and then remove tea bags.
• Add gelatine mixture to milk mixture and stir until combines and then pour into dishes and put in the fridge for 4 hours or until set.
• Top the jellies with raspberries and mint leaves to serve.