Use buffalo milk mozzarella as the cow's milk version will melt too quickly in the smoking process.
Lapsang souchong is a Chinese black tea that is particularly good for smoking because of the aroma and flavour it imparts.
Ingredients:
150g ( cup) jasmine rice, uncooked
150g ( cup) sugar
190ml ( cup) loose lapsang souchong or other black tea leaves
500g buffalo mozzarella balls
Banana or cabbage leaves, for wrapping
100g cherry tomatoes, halved
Handful fresh basil leaves
Sea salt and freshly ground black pepper, to taste
Olive oil, for drizzling
Method:
Line a wok with foil, leaving about 10cm overhang. Mix together the rice, sugar and tea leaves and spread evenly over the bottom of the wok. Heat until the mixture starts smoking. Wrap mozzarella balls in a banana or cabbage leaf, place in a bamboo steamer and seal with the steamer lid. Place on top of the smoking mixture. Place the foil-lined wok lid on and crimp the foil to seal well. Smoke for 1 minute with the heat on, then turn heat off and smoke for an additional 20 minutes. Allow to cool before unwrapping. Slice the smoked mozzarella and arrange on plates, alternating with tomatoes and basil. Season, drizzle with oil and serve.
Serves 4 -6