Phyllo Cups with Stewed Apples & Chestnuts, Dressed in Tea Mayo

Recipe by Chef Nimish Bhatia

Ingredients
• 150 g apples
• 200 g Granny Smith apples
• 40 ml lemon juice
• 40 g celery
• salt to taste
• 20 g ginger
• 15 g fennel
• 20 g sugar
• 80 g chestnuts
• 40 g walnuts
• 40 g butter
• 8 g pepper powder
• 120 ml olive oil
• 8 g parsley
• 20 ml Earl Grey tea
• 10 ml chamomile tea
• 10 ml Tabasco sauce
• 120 g mayonnaise
• 40 g red peppers
• 10 chives
• 8 sheets phyllo pastry
• 40 g Iceberg lettuce

Method
Wash and remove the skin of the apples and cut into slices, keep it in cold water. Heat a saucepan, add to it butter followed by fennel, ginger, apples and some separately brewed Earl Grey tea. Add some sugar, paprika, chestnuts and walnuts. Reduce the liquid and turn off the heat. Add to it the balance ingredients like celery, parsley and lemon juice, black pepper, powder, Tabasco and salt. Take a small muffin mould and line the phyllo sheet in a pre-heated oven at 200° C for 3 minutes or so. As it cools down, add the shredded Iceberg in the freshly baked phyllo shell with mayonnaise and drizzle the chamomile tea. Garnish with chives and red peppers, julienned.
Serve chilled.