Matcha is the fine green tea powder, packed with antioxidants, that’s taking the world by storm! It’s combination of endless health benefits, and delicious subtle flavours is quickly making this miracle ingredient a staple for foodies around the world. From smoothies to salads, main meals to munchies, there’s more to matcha than just another cup of tea. So to help you discover how you can pack your diet with the power of green tea, we’ve selected three of our favourite recipes from Joanna Farrow’s Meet Your Matcha.
Kedgeree with Matcha Butter
This is a recipe for matcha lovers everywhere! Serve the matcha butter atop the hot veggie rice so it melts in deliciously.
Serves: 4, prep: 10 minutes, cook: 25 minutes
250g/9oz/1 1/4 cups brown
or white basmati rice
4 medium eggs
10 cardamom pods
65g/2 1/2oz/1/4 cup softened
slightly salted butter
1 tsp matcha
1 bunch of spring onions/
scallions, thinly sliced
100g/3 1/2oz/3/4 cup petits
pois or baby broad beans,
thawed if frozen
3 tbsp chopped fresh parsley
1/2 tsp ground tumeric
sea salt and freshly ground black
lime wedges, to serve
- Cook rice in plenty of boiling, lightly salted water for 10-15 minutes or until tender. Lower the eggs into a separate pan of gently simmering water and cook for 7 minutes. Drain the rice and eggs. Peel away the shells from the eggs. Crush the cardamom pods using a pestle and mortar. Pick out and discard the empty pods and lightly crush the seeds.
- Beat 40g (1 1/2oz) of the butter in a small bowl with the matcha. Heat the remaining butter in a frying pan and gently fry the spring onions/scallions for 2 minutes. Stir in the rice, peas or beans, cardamom, parsley, turmeric and a little salt and pepper, and mix well over a gentle heat for 3 minutes.
- Quarter the eggs, add to the pan and cook for a further 2-3 minutes to heat through. Transfer to warmed serving plates and spoon the matcha butter on top. Serve with lime wedges.
TIP! Nothing brings out the rich matcha flavour quite like butter. Any leftover matcha butter is lovely spread on toast, used for topping baked potatoes or stirred into rice. It’s definitely worth making double the quantity.
Rack of Lamb with Matcha and Pistachio Crust
Pretty pistachios and matcha make a crispy crust for simple roast lamb. Serve with traditional roast potatoes or buttered, steamed baby potatoes and a side of seasonal greens.
Serves: 2-3, prep: 10 minutes, cook: 30 minutes
25g/1oz/2 tbsp butter
2 shallots, finely chopped
2 garlic cloves, crushed
1/2 tsp finely chopped fresh
25g/1oz/1/4 cup pistachio
nuts, skinned if liked (see tip)
25g/1oz white bread, torn
1 tsp matcha
sea salt and freshly ground
1 French-trimmed rack of
lamb, 6-7 ribs
150ml/5fl oz/2/3 cup of
100ml/3fl oz/scant 1/2 cup
1 tbsp light muscovado/
- Preheat the over to 220C/425F/gas 7. Melt the butter in a small saucepan and gently fry the shallots, garlic and rosemary for 2 minutes.
- Blend the pistachio nuts and bread in a food processor until finely ground. Add the matcha, the shallot mixture and a little salt and pepper, and blend to combine.
- Place the lamb in a small roasting pan, skinned side up, and pack the matcha mixture on top. Roast for 25 minutes if you prefer your lamb still pink in the middle, or an extra 10 minutes for well done. Transfer to a board and keep warm while you make the gravy.
- Add the stock, wine and sugar to the roasting pan,and bring to the boil, stirring. Boil for a few minutes until slightly reduced. Carve the lamb between the ribs and serve with the gravy.
TIP! Skinning pistachio nuts isn’t essential, but it does bring out their emerald greeness! Place the nuts in a bowl, cover with boiling water and let stand for 30 seconds. Rinse and drain. Rub between paper towels to loosen the skins, peeling away any that remain with your fingers.
Dairy-Free Green Tea Popsicles
For vegans as well as those avoiding dairy products, these popsicles have a great milky consistency and plenty of flavour. They are the perfect green tea treat for lazing on a summer’s afternoon – or as a good-for-you dessert.
Makes: 8-10 popsicles, prep: 5 minutes, plus freezing
1 ripe banana
1 1/2tsp matcha
350g/12oz/1 1/3 cups
dairy free coconut yoghurt
100g/3 1/2oz/scant 1/2 cup
agave nectar or coconut
100ml/3 1/2fl oz/scant
1/2 cup oat or rice milk
1 tbsp lemon juice
- Break the banana into pieces and add to a food processor. Add the matcha and blend to form a smooth puree.
- Add the yogurt, agave nectar or coconut blossom nectar, milk and lemon juice, and blend again until completely smooth, scraping down any mixture that clings to the side of the bowl.
- Transfer to a jug and pour into ice-cream moulds. You’ll probably have enough mixture to fill 8-10 moulds. Push a wooden lolly/ice cream stick down into the middle of each and freeze for several hours until firm.
- To serve, run the moulds under hot water until you’re able to pull the lollies out of the mould
Enjoy your matcha inspired dishes and take comfort in the knowledge that not only are you eating delicious food, but you’re also loading your body with anti-oxidising goodness!
Joanna Farrow is a food writer and stylist with a flair for food that does you good. She has worked as a freelance writer for several food magazines including BBC Good Food. Her previous books include Great British Bake Off: Bake It Better, 30-minute Vegetarian, Good Fast Family Food and Ready Steady Cook for Kids. Joanna’s new book Meet Your Matcha is available now. For further information visit her website.