Prepare vinaigrette: Place the tea bags in boiling water for 4 minutes. Remove bags. Mix tea infusion with all the ingredients.Prepare fish: Heat a skillet. Rub fish with a little olive oil and season with salt and pepper. Braise fish starting with the skin side down for 2 minutes, turn and continue cooking for 1 minute on the other side. Before serving drizzle a little vinaigrette over the fish.
SPRING VEGETABLES IN LEMONGRASSSteamed portobello mushrooms, broccoli and asparagus in lemongrass aioli: It only sounds difficult.For the aioli: ✔ 1⁄2 cup boiling water ✔ 3 lemongrass tea bags from the Leaves collection by Wissotzky.✔ Juice and zest of 1 orange ✔ 5 Tbsp. mayonnaise ✔ 2 Tbsp, Dijon mustard ✔ 1 Tbsp. silan or honey ✔ 2 cloves garlic, minced ✔ 1⁄2 purple onion, chopped ✔ Salt and pepperFor the vegetables: ✔ 250 gr. portobello mushrooms ✔ 2 bunches asparagus ✔ 300 gr. snow peas ✔ 300 gr. fresh broccoli ✔ 5 lemongrass cream tea bags ✔ 2 liters boiling waterMake the aioli: leave tea bags in 1⁄2 cup boiling water for 4 minutes. Remove bags. Mix the fusion with the rest of the ingredients using whisk. Whisk until mixed and smooth.Bring 2 liter water to a boil, add the tea bags and leave for 4 minutes. Remove bags and discard. Blanch the each vegetable in the water, separately, for 1 minute. Arrange vegetables on a serving plate and serve the aioli in a small bowl next to it.
GRILLED CHICKEN BREAST IN CITRUSSucculent chicken in aromatic orange marinade served with caramelized carrots.5 breasts cut into 10 servings
For the carrots: ✔ 20 carrots, washed and halved lengthwise ✔ 3 Tbsp. olive oil ✔ 1 tsp. coarse salt ✔ 4 Tbsp. silan ✔ 1 cup boiling water ✔ 5 red orange and mandarin fusion ✔ tea bags from the Magic Garden collection For the marinade: ✔ 1 cup olive oil ✔ 5 tea bags red orange and mandarin fusion from the magic garden collection ✔ Orange and zest from 2 oranges ✔ 2 Tbsp. silan ✔ Coarse salt ✔ Tsp. fresh thyme leaves Place halved carrots on a skillet. Add all the ingredients, including tea bags. Bring to a boil and cook for 40 minutes over medium heat. Discard tea bags, keep carrots in a warm place until ready to serve. Prepare carrots:
Prepare marinade: put oil in a large cup with tea bags. Heat in microwave set on high for 11⁄2 minutes to make aromatic oil. Cool and remove tea bags. Mix the aromatic oil with the other marinade ingredients and cover the chicken. Leave for a few hours.Remove chicken from marinade, heat a heavy skillet and braise chicken on both sides until done, about 2 minutes on each side.To serve: place carrots on each plate, place chicken on top and pour the carrot sauce over both.NUT AND AMARETTO CAKEIt takes only 15 minutes to prepare this kosher-for-Pessah nutty cake.✔ 2 amaretto tea bags from the Leaves collection ✔ 1⁄2 cup apple juice ✔ 100 gr. hazelnuts, peeled ✔ 100 gr. walnuts, peeled ✔ 50 gr. white almonds, peeled ✔ 150 gr. powdered sugar ✔ 11⁄2 Tbsp. chocolate drink mix ✔ 2 Tbsp. matza meal ✔ 3 eggs separated ✔ 2 Tbsp. melted margarine or oilBring juice to boil, add tea bags for 4 minutes and discard.Roast the nuts lightly in a skillet, don’t let them burn. Coarsely grind the nuts in a food processor. Place in a mixing bowl. Add sugar, chocolate mix and matza meal. Mix. Add the egg yolks, oil and amaretto-apple tea. Mix well. Whisk the egg whites until dry and fold into the nuts mixture. Oil a 24-cm. to 26-cm. mold. Transfer dough into the mold and bake for 35 minutes at 150º.Garnish with sliced almonds or powdered sugar.ICE TEA AND BACARDI COCKTAIL✔ 11⁄2 liter boiling water✔ 5 pomegranate fusion tea bags from the Magic Garden collection✔ 11⁄2 cups sugar✔ 11⁄2 cups Bacardi (or arak)✔ Juice from 3 lemonsSoak tea bags in boiling water for 4 minutes and discard. Add sugar and mix well. Cool, add alcohol and lemon juice, mix well and serve over crushed ice.Photos and text courtesy of Wissotzky Tea.