I’m not really a big tea fan but I saw this recipe & just had to try it. I love the blend of spices with the cocoa, it’s really great. I used vanilla tea with mine so mine was more like a chocolate vanilla chai, I suppose you could experiment with things like caramel or even toffee tea too. Recipe is from SFI.
This recipe – by Rodney Dunn – is from the March 2001 issue of the ‘Australian Good Taste’ magazine. I have made these patties – served as a first course – with the chillis for guests who like hot and spicy food (and they’ve loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
From Australian Better Homes and Gardens. Note: this recipe does not use store bought teriyaki sauce. Cooking time does not include marinating time.
From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn’t include time to marinate.
From the LCBO’s Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time.
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