Tea Room Bella Salad
By Chef Jason Magee
1 cup Hydrated couscous
½ cup sliced Granny smith apples sticks
½ cup sliced seedless grapes
½ cup mandarin oranges slices cut into small pieces
Mix all ingredients in a bowl and add 2 tbl spoons of the honeysuckle dressing. Mix again and taste. Add more dressing for a sweeter flavor if necessary.
How to hydrate Couscous
Couscous can be hydrated by any hot stock. We use Jasmine tea when we make our Bella Salad.
The ratio is 1¼ cup of almost boiled liquid to 1 cup of couscous .
Add hot liquid to cover all of Couscous and let stand until all liquid is absorbed. Wait until cooled then fluff with a fork.
You can use chicken stock, vegetable stock, or tea add fresh vegetables, fruits, or meats to make a great salad.
by Chef Jason Magee
2 tbls loose Jasmine Tea (2 bags) brewed for 4 min and strained into a bowl
9 tbls honey
½ cup sugar
8oz apple Cider vinegar
1 orange zested
1 tbl Dijon mustard
½ tsp salt
2-1/2 cups virgin olive oil
½ lb unsalted butter (melted)
Add honey, sugar, vinegar, orange zest, salt, and Dijon mustard to hot Jasmine tea and whip.
Whip melted butter and then olive oil until mixture is smooth and creamy for two min.
Mix couscous and fruit, add 2 tbl spoons of dressing and fold in.
Add more dressing depending on degree of sweetness you want.
Secret Tea Room Irish Cottage Pie
By Chef Jason Magee
2 Tlbs Blueberry or Maple Tea steeped in 16 oz of hot water for 4 minutes strain and put aside
1 cup brown sugar
1 Tbls vanilla
½ cup heavy cream
1 cup Milk
5 large eggs
2 tsp cinnamon
2/3 cups dried blueberries or fresh
8 cups dried bread crumbs
Start with tea in large bowl.
Add brown sugar, vanilla, heavy cream, milk and cinnamon.
Whip until creamy add eggs and whip again until completely smooth.
Add blueberries and bread crumbs and mix well.
Let sit for 5 min.
Knead mixture with hands until bread coated completely with liquid.
Let sit for 10 min. Then repeat above step.
Butter or spray a 12" X 12" pan.
Cook in preheated oven at 350 for 45 min.
May be served hot or chill for later.
Cut into 3"X 3" squares.
top with caramel and whipped cream