Tea Recipes

In Ireland, a welcome isn't a welcome without tea! Think of it as Irish hospitali’tea’. Here are some great ideas to offer your guests.  

Speciality Tea Recipes

Here are some new recipes using our Speciality Infusions! Enjoy...

Barry's Green Tea and Lemongrass Infused Fried Rice

Barry's Green Tea and Lemongrass infused fried rice is great as a light snack or a tasty treat for dinner parties.

Ingredients

4 Barry's Green Tea and Lemongrass teabags.
4oz Rice.
400g of Beef, Chicken or Pork.
2 Cloves of Garlic finely grated.
1 Chilli finely chopped.
2 Teaspoons of Soy Sauce.
1 Teaspoon of Sesame oil.
A squeeze of Lemon juice.
2 Eggs.
75g of Cashew nuts.
3 Scallions.
50g of frozen Peas.

Directions

Wash the rice in lots of cold water to remove all the starch; otherwise the rice will be sticky. Meanwhile add 8 fluid oz of boiling water to the teabags and allow to soak for 10 minutes.
Fry the rice in a glug of olive oil on a high heat for a minute, remove the teabags and add the tea to the rice and bring to the boil. Once boiled transfer the rice to an oven proof dish, cover with tinfoil and place in an oven at 100 degrees celcius for 40 minutes or until cooked through.
Chop your meat up into small pieces and marinate in the garlic, chilli, soy sauce, sesame oil and lemon juice for half an hour.
Make a quick omlette with the eggs and chop into small pieces, then transfer to a bowl.
Dry fry your cashew nuts until golden brown, then add them to the omlette pieces.
5 Minutes before the rice is ready, fry your meat until cooked, then add the scallions and peas until they are just cooked. Add the whole lot to the omelette mix.
Remove the rice from the oven and fry in a pan for a few minutes. Add the rest of the ingredients and mix together. Season well with salt and pepper and serve.

Barry's Very Berry Poached Pear and Sweetened Mascarpone

Barry's Very Berry Poached Pears and Sweetened Mascarpone is a perfect desert for summer or winter as the nutmeg and cinnamon create a warm and delicious flavour.

Ingredients

4 Barry's Very Berry teabags
150ml of Port.
100g of Sugar
1 Cinnamon stick
1 Teaspoon of ground cloves.
1 Teaspoon of ground nutmeg.
4 Pears peeled.
4 Teaspoons of Castor Sugar

Directions

Add a litre of boiling water to the teabags in a saucepan and leave to soak for 10 minutes.
Add the Port, Cinnamon sticks, Cloves, Nutmeg and Sugar to the tea and bring to the boil. Then remove the teabags.
Add the pears to the paching liquid and allow to simmer, half covered with a lid for 20 minutes.
When the pears are cooked remove from the heat and allow to cool.
In the meantime mix the 4 teaspoons of Castor Sugar into the Mascarpone.
To serve place a pear in a bowl with some of the poaching liquid and a dollop of the mascarpone and finito, bon appétit!

Barry's Lemon and Ginger Noodle Soup

Chicken noodle soup with a Barry's Lemon and Ginger infusion to keep you warm on a cold day or add some pep to your everyday.

Ingredients

8 Lemon and Ginger Tea Bags
800ml of Chicken stock
4 Chicken Breasts or 500g of pork steak
A 2inch sized piece of ginger finely grated
Juice of a lemon
200g of fine egg noodles
4 Scallions finely sliced

Directions

Cut the chicken or pork into thin strips and marinade in the ginger and lemon juice for a few hours.
Place the tea bags in a large saucepan and add 120ml of boiling water and leave to infuse for half an hour.
In a separate frying pan, fry your meat until crispy.
When the tea has infused add the stock and season with salt and papper. Put on a medium heat and bring to the boil. Remove the tea bags and add the noodles. Cook for two minute or until the noodles are soft.
To serve, divide the soup between four bowls, sprinkle with the meat and finely sliced scallions and enjoy.

Barry's Organic Green Tea and Melon Granita

This Barry's Organic Green Tea and Melon Granita has a gorgeous fresh taste and is a lovely light desert to serve guests.

Ingredients

4 Barry's Organic Green Tea teabags
1 Cantaloupe Melon
340g Sugar
10 Tablespoons of water
Juice of 1 lemon

Directions

Soak the Barry's Organic Green Tea tea bags in 500ml of boiling water until the water has turned cold. Once cold remove the teabags.
In a saucepan, mix together the sugar and water, place on a high heat and also the sugar to dissolve. When the mixture has turned clear in colour allow the mixture to boil rapidly for 3 to 4 minutes. Remove from the heat and allow the sugar syrup to cool slightly.
Quarter the melon, remove the skin and deseed. Puree the melon in a food processor or blender.
In a bowl mix together the tea, warm sugar syrup, pureed melon and lemon juice.
The mixture needs to be stirred every few hours with a fork. Leave in the freezer for about 10 hours or overnight.
To serve, take the mixture out of the freezer and using a fork scratch at the mixture to create a frosty fluffy granita. Serve the granita with some freshly sliced melon and hey presto....welcome to flavour town!

Barry's Tea Organic Peppermint Chocolate Truffles

Chocolate Truffles, yum, a winning after dinner treat so why not treat yourself, or your guests to truffles with a twist....an Organic Peppermint twist. Enter Barry's Tea Organic Peppermint Chocolate Truffles.

Ingredients

120g Dark Chocolate
90g Butter
30g Castor Sugar
2 Barry's Tea Organic Peppermint tea bags
1 Egg Yoke
30g Hazlenuts

Directions

Soak the Barry's Tea Organic Peppermint tea bags in 50ml of boiling water for 20 minutes.
Place a Pyrex dish over a pot of boiling water making sure that the bowl doesn't actually touch the water.
Remove the tea bags and place the infused water into the bowl, adding in the chocolate, butter and sugar. Stir gently allowing the mixture to melt.
Take the bowl off the heat and leave to cool for a few minutes, then whisk in your egg yoke.
Place the bowl in the fridge for 5-6 hours to set.
Crush your hazlenuts into a coarse powder.
Taking teaspoons of the chocolate mixture, roll into small balls with your hands.
Roll these individual balls in the coarse hazlenut powder and voilà....welcome to truffle paradise!

Barry's Organic Camomile Smoked Chicken Salad

This is an aromatic dish with a strong delicious taste. If you're a vegetarian the chicken can be replaced with tofu and smoked in the same way for an equally delightful dinner!

Ingredients

75g of Barry's Tea Organic Camomile
25g of Barry's Gold Blend
100g of dark Muscovado sugar.
2 chicken breasts.
2 large handfuls of rocket leaves.
1 baby gem lettuce.
A handful of mint and basil leaves roughly chopped.
A bunch of chives finely chopped.
100g of goats' cheese crumbled up.
2 tablespoons of Lemon juice and 4 tablespoons of olive oil mixed together with salt and pepper as a dressing.
Edible camomile flowers (optional).

Directions

Line a wok or a stainless steel pan with a double covering of aluminium foil.
Cut open the Barry’s Tea Organic Camomile teabags and put their contents along with the sugar in the wok/pan and lightly mix together.
Cover the wok/pan with a wire rack and a lid on top of this. Then place on a medium heat to get the mixture smoking.
Lay the chicken breasts on a chopping board, cover with a layer of Clingfilm and beat with a rolling pin until the breasts are less than 1cm thick.
Smoke the chicken breasts on the wire rack, making sure they are covered with the lid.
It may take up to an hour for the breasts to be completely cooked. Keep checking them and remove once they are cooked through.
Allow to cool and then tear the chicken with your fingers.
Combine all of the remaining ingredients with the chicken and serve.

Barry's Green Tea and Jasmine Prosecco Jelly

The Jasmine and Prosecco fused together create a deliciously refreshing flavour, perfect summer treat. Plus, if your friends are coming around it looks super impressive!

Ingredients

A punnet of strawberries
A punnet of raspberries.
6 leaves of gelatine.
2 Barry’s green tea and jasmine teabags.
3 heaped tablespoons of castor sugar and another spoonful for the fruit.
1 bottle of Prosecco.

Directions

First of all get a mould for the jelly. A loaf tin works quite well, however make sure it is able to hold a pint of liquid. Put the mould and Prosecco in the fridge to chill. This is important so to make sure the bubbles remain in the jelly. Soak the Barry’s teabags in 140ml of boiling water for 20 minutes. Place the gelatine leaves in a bowl with some cold water for a minute to soak and become soft. Drain the leaves and replace back into the bowl. Remove the Barry’s teabags and add the tea to the gelatine leaves. Place the bowl over a pan of boiling water on a medium heat. Stir constantly for approx 5 minutes to ensure the gelatine leaves and the tea have combined together. It is very important that they are completely combined otherwise the jelly will not set. Add the sugar and allow to dissolve. Remove the pan from the heat and leave to cool at room temperature for a few minutes. Add the Prosecco to the tea mixture then pour the whole lot into the mould and place in the fridge overnight to set. To serve add 100 ml of Prosecco to the fruit and a sprinkling of castor sugar. Layer in tall glasses with the jelly and delight... your Barry’s Green Tea and Jasmine Prosecco jelly is complete.

Barry's Green Tea Smoothie

Green Tea boosts this high-energy smoothie with powerful antioxidants.

Ingredients

1 green tea bag
⅔ cup of water
½ cup of mango, cubed
1 wedge of fresh lime juice
2 cups of crushed ice
(Serves 1)

Directions

Heat water and brew tea, then leave to cool. Place cooled tea, mango, lime juice and crushed ice in a blender. Blend until thick and smooth. Adjust ice to the consistency you like best. The fruit will naturally sweeten this smoothie but for those who want a sweeter treat, any type of sweetener can be added.

Barry's Very Berry Cocktail

This drink has become a favourite tipple at our Barry's Tea events. But you don't have to be at one to try one! Why not have your friends around and give it a go?

Ingredients & Directions

2 Parts Barry's Very Berry Tea brewed very strong and chilled
1 Part Fresh Lime Juice
1 Part Sugar Syrup
1 Part Vodka
Shake over ice and enjoy!

Traditional recipes

For an extra special treat, try serving up some of our delicious cakes, hot from the oven. We've got some mouth-watering recipes, including our special Irish Tea Brack recipe, made even more tasty by adding one key ingredient – we’re sure you can guess what that is!

Irish Tea Brack

Ingredients

8 fl.oz. strong Barry’s Tea
6 oz brown sugar
1lb  mixed, dried fruit
1 egg (lightly beaten)
9 oz. plain flour
½ level teaspoon breadsoda

Directions

Put tea, sugar and dried fruit in a bowl, cover and leave to soak overnight. Grease a 2lb loaf tin. Add the lightly beaten egg to the fruit mixture. Sieve the flour and breadsoda together and fold into the mixture. Turn into the prepared tin and bake for 1 1/2- 1 3/4 hours at 350oF (180oC) or Mark 4. Cool on a wire tray and server sliced with butter.

Barry’s Iced Tea

Ingredients

5-6 tea bags of Barry’s Black or Fruit Tea
5 cups of hot water
4 cups of ice
3/4 cup lemon juice
1/2 cup honey
Sugar if required

Directions

Brew the teabags in 5 cups of hot water for 2- 3 minutes. Add 3 cups of ice and refrigerate for 4-5 minutes. Take the Iced Tea out of fridge, add the honey and stir well. Sugar may be added at this stage for an extra sweet treat. Stir in the lemon juice and add more ice if required. Enjoy!

Cup Cakes

Cupcake mixture

4 ozs butter
8 ozs caster sugar
2 medium eggs
12 ozs plain flour
2 ¼ tsp baking powder
½ tsp salt
3 tbsp milk
1 tbsp Barry’s Tea (cold loose tea)

Cream butter and sugar until light and fluffy. Add eggs one at a time. Add rest of ingredients and mix with a spoon until all ingredients are well mixed. Place in lined muffin tins and fill about 2/3 full. Bake for 20-25 minutes. Cool thoroughly before decorating.

Vanilla Buttercream

4 ozs butter
8 ozs icing sugar
1 tbsp vanilla essence

Beat butter with vanilla essence. Add sieved icing sugar. Beat for 2-3 minutes.
Cover each cupcake in a swirl movement with the buttercream mixture.

Compliments of Cupcakes By Katie

Finally, don't forget to enjoy our delicious recipes with a pot of Barry's Tea. And if you haven't got time for oven adventures, just put on the kettle, grab some biscuits from the press and the conversation will be flowing in no time.

Have you got a recipe idea? Send it to us