Chef Louis Simard's Tea Recipes

BEYOND THE CUP: Tea-inspired recipes

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Often thought of as the gentler, perhaps weaker, warm beverage, tea's use in the kitchen should not be underestimated — judging by the recipes Simard has shared. As a chef and sommelier, Simard shows us that tea is an untapped ingredient that brings endless combinations of flavour to explore with his recipes for black tea-rubbed steak, rooibos-infused grains and matcha alfredo.

BLACK TEA

Black tea, such as lapsang souchong, makes a great rub for steak and oven-roasted chicken. Dried over wood, the tea gives the meat an enticing smoky flavour, as though it’s been cooked over charcoal.

GREEN + ROOIBOS TEA

Matcha green tea dresses up pasta alfredo, while trendy rooibos, with its naturally sweet and slightly nutty flavour, is a must when you’re making stock for rice and other grains.

Green tea pasta alfredo

4 cups pasta, cooked, your favourite
1 cups whipping cream
1 tablespoon matcha powder
1 cup parmesan cheese, grated
1/4 cup butter
2 cloves garlic, crushed
salt and pepper

Cook your favourite pasta in a large pot of boiling salted water. Drain and reserve.

Before your pasta is finished cooking, add the butter and garlic to a large pan over medium-low heat and cook garlic until soft and translucent. Add the whipping cream and matcha and bring to a boil. Turn the heat to low and add the parmesan cheese. Add in the drained pasta, season with salt and pepper to taste, and toss the pasta in the sauce until it is well coated. Serve immediately.

Black tea steak rub

5 tablespoons black tea 
1 tablespoon crushed black peppercorn
1 tablespoon garlic powder
2 tablespoons kosher salt
1 tablespoon chilli flakes
1 tablespoon Chinese 5-spice

In a small mixing bowl, add all the ingredients and mix thoroughly.

Add a liberal amount of seasoning to your steak, chicken, fish or vegetables and cook to your liking.

Rub can be kept in a sealed container for up to six months.

Rooibos stock for any grains (rice, barley, quinoa) 

1 yellow onion diced
2 carrots, chopped
1 star anise
2 tablespoons olive or canola oil
12 cups water
3 teaspoons rooibos tea (or 3 teabags)

In a large pot over medium heat, sauté the onion and carrot until it starts to brown. Add the star anise, tea and water. Cook the liquid for 20 minutes on the heat, then turn the heat off and let sit for another 5 minutes. Strain the liquid through a mesh strainer into a clean bowl or jars.

Use this liquid to cook your favourite grains, such as rice, barley, quinoa.

The liquid can be kept in sealed, clean containers for up to two weeks in the refrigerator.