Afternoon Tea Week |14 August 2020

Let’s celebrate our British heritage!

This year, the special British tradition ‘Afternoon Tea Week’ started on Monday August 10 and will end this Sunday August 16.

Seychelles NATION learnt that the afternoon tea experience came about long ago in the British afternoons to prevent hunger pangs and boost energy levels, while waiting for dinner which was served later in the day at around 8pm.

At afternoon tea, one could always expect finger sandwiches, scones with jam and clotted cream, as well as cakes and pastries.

This gradually turned into a social event and it is said that the idea of a ‘tea reception’ came about when Queen Victoria herself took part in this tradition.

In recognition of our own British heritage and in celebration of Afternoon Tea Week, Seychelles NATION spoke to Jessica Fonseka, the founder of the High Tea service at Marie Antoinette restaurant in Victoria, to bring you three of her personal favourite afternoon tea recipes.

Speaking about the new High Tea service at the restaurant, Ms Fonseka, who is also the Restaurant & Events manager, says that she introduced this concept as she thought “it would be a fun, traditional yet modern way to integrate our British heritage while still keeping true to our signature Creole style”.

“I always loved going to afternoon teas as a child and thought it would be such a lovely experience to be able to offer to our local market.”

Coronation Chicken Sandwich

Ingredients

-           4 skinless chicken breasts

-           2 tbsp coriander seeds

-           1 cinnamon stick

-           1 tsp black peppercorns

-           30g ginger, sliced

For the sauce:

-           250g mayonnaise

-           100g Greek yogurt

-           2 tbsp medium curry powder

-           65g mango chutney

-           2 celery sticks, diced

-           a pinch of cayenne pepper

-           1 tsp lemon juice

-           80g sultanas

-           3 tbsp chopped coriander

Method

1. Place the chicken breasts in a large saucepan and cover with cold water. Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to the boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to cool completely.
2. In a large bowl, mix together the remaining ingredients, except the chopped coriander. Season to taste and add more lemon juice if needed.
3. Shred the chicken with two forks and add to the bowl, along with the coriander. Mix, ensuring everything is well coated.
4. Serve between 2 doorstops of bread with some watercress and crisps on the side, or on a jacket potato.

Victoria Sponge Cake

Ingredients

-           225g Self Raising Flour

-           1 Tsp Baking Powder

-           225g Soft Butter

-           225g Caster Sugar

-           1 Tsp Vanilla Extract

-           4 Large Eggs, Beaten

For the filling:

-           300ml Double Cream

-           1 Tbsp Icing Sugar

-           1/4 Tsp Vanilla Extract

-           5-6 Tablespoons Raspberry Jam

Method

1. Preheat the oven to 180C/160Fan/350F. Grease and line two 20cm round sandwich tins.
2. Place the butter, caster sugar, eggs, vanilla extract, self-raising flour and baking powder in a large bowl or in the bowl of an electric mixer. Beat for two minutes until you have a smooth batter that drops easily from a spoon (dropping consistency).
3. Scrape the mixture into the baking tins. Level the tops with a spoon. Bake for 20-25 minutes or until the sponges are well risen, golden, and starting to shrink away from the edges of the tin.
4. Remove from the oven and place on a wire rack. Leave the cakes in the tins for about 10 minutes before carefully turning out. Leave to cool completely before filling with jam and cream.
5. When the cakes are cold, place the double cream, icing sugar and vanilla extract in a medium bowl. Whip to soft peaks.
6. Place one of the sponges on a cake stand or plate and spread with the raspberry jam. Top with the whipped cream and carefully place the other sponge on top.
7. Sift icing sugar over the top of the cake and decorate with fresh berries if you like.
8. Serve!

Scones

Ingredients

-           3 cups of self-raising flour

-           1/3 cup butter

-           1 cup milk

Method

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Place the flour and butter in a mixing bowl and then use your fingertips to rub the flour and butter together until the mixture forms fine breadcrumbs.
3. Make a well in the centre of the mixture and add 1 cup of milk. Mix until the mixture forms a soft dough, adding an extra dash of milk if the mixture is dry.
4. Lightly flour your bench top. Transfer the dough to the floured surface and knead until smooth.
5. Pat the dough down with the palm of your hand until it’s about 2cm thick. Use a round cutter or a glass to cut out scones. If there is dough leftover, pull it together and repeat the process. You should end up with 15 scones.
6. Bake for 15 to 20 minutes until the scones have risen and the tops are golden. Transfer to a wire rack. Serve warm.

Note: Scones are best served with clotted cream and strawberry jam.

We hope you enjoy making and tasting Ms Fonseka’s favourite afternoon tea recipes!

For information about the High Tea service at Marie Antoinette restaurant:

-           Telephone: 2 627 621

-           Follow: @high_tea_seychelles on Instagram

F.P.