The notion of high tea always brings back fond memories of my nan. Each Sunday afternoon the family would visit, and she, dressed in the classic twin-set and pearls, would serve delicious sweet and savoury treats on pretty china plates, accompanied by endless cups of perfectly brewed tea.
Traditionally, the following are served at a high tea:
• Loose-leaf black tea, brewed to perfection in a teapot
• Crustless sandwiches, cut into fingers or small triangles
• Tiny scones, served with jam and cream
• Small sweet items, such as tiny desserts, cupcakes and slices
• Something warm and savoury, such as sausage rolls or tiny pies
If you decide to invite guests for a high tea, don’t feel constrained by your lack of an heirloom tea set or ‘good’ silver. Scour op shops for mismatched silverware and pretty ‘orphans’ – teacups and saucers that have no mates – and mix and match to your heart’s content. You might also find some lovely old linen and lace to throw over your table. And a plain teapot’s simplicity can be disguised with a cute cosy.
And while the occasion is ‘tea’, a glass of sparkling wine will take your high tea into the realm of celebration!
These can also be cut into triangles, though from a presentation perspective, I prefer the fingers. Whichever you choose, the bread should be thinly sliced.
The sandwiches can be prepared ahead of time, but not too far if moister fillings, such as tomato, are included. Cut the crusts from the bread once the sandwiches are filled, and then cut the sandwiches into desired shapes. Cover with cling wrap, and refrigerate until needed.
Here are some suggested fillings for the sandwiches:
• Cucumber (very traditional), thinly sliced and then drained well
• Hard-boiled egg, shelled of course, then mashed with a little mayonnaise, curry powder (if liked), a touch of tomato ketchup, salt and pepper to taste and topped with very finely shredded iceberg lettuce (I feel this variety of lettuce is essential)
• Finely diced poached chicken breast mixed with a little mayonnaise, one or two very finely sliced spring onions, perhaps a little chopped celery, and salt and pepper to taste
• Thinly sliced ham or roasted meat with a smooth-textured relish or chutney
• Smoked salmon slices – with or without a little cream cheese, chopped dill and/or baby capers
For more filling fare, especially if sparkling wine is being served, hot savouries are always appreciated. There can be many variations on a theme with the following recipes – for instance, use pork, lamb, chicken or turkey mince in place of the beef and sausage mince used here, and add herbs for extra flavour. Try substituting salmon mince, enhanced with 60g finely chopped smoked salmon.
Makes approximately 32
250g sausage mince
250g beef mince
1 onion, peeled and grated
½ cup (30g) fresh breadcrumbs
2 teaspoons chutney
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
½ teaspoon salt
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, lightly beaten
Tomato sauce or chutney, to serve
Preheat oven to 200°C. Line baking trays with baking paper.
In a bowl, combine both minces, onion, breadcrumbs, chutney, both sauces and salt together, and mix, making sure that the mixture is very well combined.
Cut each pastry sheet into two equal pieces, and brush down one long edge of each piece with a little water.
Divide the meat mixture into four equal amounts. Form each into a long ‘sausage’ to fit each piece of pastry, and place one sausage on each. Roll up pastry to enclose filling.
Cut each roll into 6–8 pieces.
Place rolls on prepared trays (seam side down), brush with beaten egg, and prick each twice with a fork.
Bake for 15 minutes or until the pastry is puffed and golden and the meat cooked through.
Serve immediately with tomato sauce or chutney.
Makes approximately 18
1 tablespoon olive oil
250g beef mince
1 small onion, peeled and diced
½ teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons sweet chilli sauce (optional)
2 teaspoons chutney
½ cup (125ml) water or stock
¼ teaspoon salt
2 teaspoons cornflour, mixed to a paste with a little cold water
Pepper and extra salt (optional)
3 sheets frozen ready-rolled puff pastry, thawed
1 eggwhite, lightly beaten
1 egg yolk
In a medium saucepan, heat the oil over medium-high heat. Add the mince and cook until well coloured, stirring often. Add the onion and curry powder, and continue to cook for a further 5 minutes.
Stir in the sauces and chutney, water or stock and salt. Bring to the boil and simmer for 10 minutes. Thicken with cornflour paste, if needed. Cool. Taste, and add pepper and more salt if needed.
Preheat oven to 210°C. Grease small pie tins or patty tins (approximately 18).
Cut circles from the thawed pastry to fit the base of the patty tins. Brush with a little beaten eggwhite, right out to the edges.
Fill each of the pastry cases with 2–3 teaspoons of the meat mixture. Cut circles from the remaining pastry to fit the tops. Put in place and press edges together. Prick each pie once with a fork. Glaze with the egg yolk, which has been whisked with 1 tablespoon of water.
Bake for 12–15 minutes or until light golden and crisp. Leave to stand in tins for 5 minutes, then remove to a wire rack or serving platter.
Makes 18–21 large scones
3 cups (450g) self-raising flour
1 rounded teaspoon baking powder
Pinch of salt
¾ cup (180ml) cream
¼ cup (60ml) milk
1 cup (250ml) cold water
1 egg, beaten with 1 tablespoon water, for glazing
Homemade jam and sweetened whipped cream, for serving
Preheat oven to 180°C. Line a tray, 18 x 28 x 2cm deep, with baking paper.
Mix together the flour, baking powder and salt in a bowl, then make a well in the centre. Add the cream, milk and water to the well, and mix together until a soft dough is formed.
Turn out onto a lightly floured surface and shape into a rectangle about 2cm thick.
Using a scone cutter that is repeatedly dipped in flour, cut out 18–21 small scones and place on the prepared tray. Brush the tops with the egg mixture.
Bake for approximately 15–20 minutes or until well risen, golden and cooked through.
Serve with homemade jam and sweetened whipped cream.
Variation: ½ cup (95g) dried fruit can be added for fruit scones, along with 1 teaspoon ground cinnamon and 1 teaspoon mixed spice.
Makes 24
Butterfly cakes are one example of a high tea traditional favourite. Be sure to use jelly crystals that contain no artificial colours and flavours.
85g packet raspberry jelly crystals
1 cup (250ml) boiling water
1 quantity basic rich butter cake batter (see page)
Raspberry jam
300ml thickened cream, sweetened to taste with icing sugar and whipped
Icing sugar, to dust
Mix the jelly crystals with the boiling water, and stir until dissolved. Refrigerate to set.
Preheat oven to 160°C. Line a 24-hole small patty cake tin with patty pan papers.
Fill each paper case two-thirds full with cake batter.
Bake for 12–15 minutes or until golden and a metal skewer inserted into the centre comes out clean.
Remove from tins and cool on metal racks.
When cold, cut a disc-shaped circle from the top of each of the cakes. Cut each disc in half to make butterfly ‘wings’.
Fill the recess in each cake with ¼ teaspoon raspberry jam, and then pipe on a swirl of sweetened whipped cream. Place two ‘wings’ on each cake at an angle, leaving a small space between them. Dust with sieved icing sugar. Add half a teaspoon of red jelly between the wings.
Makes approximately 18
These delightful little morsels can be baked several days ahead of time and, so long as they are dried out completely, will keep well in an airtight container. The mixture can be piped into tiny nests or discs and decorated with sweetened whipped cream or mascarpone and fresh berries. Best of all, in my opinion, is to colour some of the mixture pink and pipe into tiny rosettes. At serving time, these can be joined together with sweetened whipped cream.
This recipe can be doubled very successfully.
1 egg white
¾ cup (165g) caster sugar
1 teaspoon white vinegar
½ teaspoon cornflour
1 tablespoon boiling water
Preheat oven to 120°C. Line baking trays with baking paper.
Place all ingredients in a bowl (boiling water last). Beat with an electric beater until very stiff.
Pipe onto prepared baking trays according to your preferred shape. Place in oven, and immediately turn oven down to 100°C.
Bake for approximately 40 minutes or until dry. Cool on wire racks.
Store in an airtight container.