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Start | Outnic Meals | TeaTime with Fire

TeaTime with Fire

2 servings

This is how you do it

FireChai:  Toast the pepper, cloves and cardamom seeds gently on a dry pan. When fragrant, grind in a pestle and mortar. Mix the spices, sugar and ginger with the milk and water. Bring to the boil, remove from the heat and let steep for 5 minutes. Add the tea, bring back to the boil, remove from the heat and let steep for a further 3 minutes. Strain and serve.

FireNaan Mix all dry ingredients together and store in a bag. In a SnapBox mix together the ingredients with the wet. Knead with your hands until you have a rough dough. Flour the top of your SnapBox, break off a piece of dough and knead until it is smooth and shiny (2 minutes)

Dust your hands with a little flour and flatten into a round between your palms Place in a Light My Fire grill and toast over an open fire until cooked through. Remove from the grill and brush with some melted ghee.

Tip: For a nutty flavour, replace half of the white flour with gram (chickpea) flour

Tip2: Replace the wholewheat flour with rye flour

Tip3: If you don't have ghee you can use butter

Ginger Chutney (0,5 litre chutney) In a large pot combine the apple juice, vinegar, sugar and spices. Bring to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat, allow to sit for 10 minutes then remove the spices.

Add the diced apples, place back on a medium heat and continue to cook, stirring frequently. Cook until the liquid has almost gone and the apples are mushy. Store in Add-a-Twist.

Tip: To change the flavours, replace the clove and ginger with cinnamon and nutmeg or allspice.

Ingredients FireChai:
4 tbsp loose black tea
6 tbsp white sugar
400ml goats or cows milk
1/2 tsp ground ginger
1/4 tsp black pepper
1 litre water
4 pods black cardamom, seeds removed and reserved
6 cloves

Ingredients FireNaan (makes 5 breads):
150g whole wheat flour
100g white flour
1/4 tbsp each of whole toasted fennel seeds, caraway seeds, and nigella seeds
1/4 tbsp freshly ground black pepper
1/4 cup chopped coriander leaves
1 tbsp ghee
1/2 tsp pink himalayan salt
1/2 tsp baking powder
75ml milk or water
Extra melted ghee for brushing

Ingredients Ginger Chutney (0,5 litre chutney):
5 pink lady, cox or granny smith apples, roughly diced
2 cloves
1/2 thumb sized piece root ginger roughly diced
50ml apple juice
15ml apple cider vinegar
100g caster sugar