1 tin (410 g) sweetcorn

2 chicken stock cubes, dissolved in 600 ml hot, strong Rooibos

600 ml milk

1 onion, chopped

4 black peppercorns

60 g (65 ml) butter 

70 g (125 ml) cake flour

30 ml sherry

sour cream for garnishing

chopped chives for garnishing

 

1. Simmer the corn and Rooibos stock over low heat for 20 minutes.

2. Pour into a food processor and mix until smooth (or rub through a sieve).

3. Heat the milk with the onion and black peppercorns. 

    Pour the milk through a sieve into the corn mixture.

4. Melt the butter in a saucepan. Add the flour and stir to make a smooth paste.

5. Add the corn mixture slowly, stirring constantly. 

    Bring to the boil. Add more milk if the soup is too thick.

6. Add the sherry and stir.

7. Garnish with the sour cream and chives to serve.

 

Serves 4

 

 

 

125 g prunes, stoned

1 litre strong Rooibos 

25 ml oil

1 large onion, chopped

1 kg lamb knuckles

2 peppercorns

2 pimentos (allspice)

2 cloves

1 cinnamon stick

50 ml vinegar

10 ml salt

6 small potatoes, peeled and quartered

baby marrows

patty pans

 

 

1. Soak the prunes in 125 ml of the Rooibos. 

2. Heat the oil in a large saucepan and sauté the onion until light brown. Remove from the saucepan and set aside.

3. Fry the lamb knuckles in the same saucepan until brown.

4. Return the onions to the meat in the saucepan. Add the whole spices and sauté for a further 1 to 2 minutes.

5. Add the rest of the Rooibos and vinegar, cover and simmer for 2½ hours. 

6. Season with salt, add the potatoes and cook until almost tender. Then add the soaked prunes and the rest of the vegetables, and simmer until the meat is tender.

 

Serves 4 to 6

 

 

 

 

ROOIBOS MOUSSE

250 ml boiling water

16 (40 g) Rooibos tea bags 

100 ml milk

10 ml powdered gelatine

4 egg yolks

160 g (200 ml) soft brown sugar

350 ml cream, whipped to form soft peaks

 

BRÛLÉE SAUCE

6 egg yolks

90 g (175 ml) icing sugar, sifted

500 ml cream

5 ml vanilla essence

 

MOUSSE

1. Pour the boiling water over the Rooibos tea bags and leave to infuse for 5 minutes. Remove the tea bags, and add the milk and gelatine. Stir until the gelatine is dissolved. 

2. In a glass bowl, set over a saucepan of boiling water, whisk the egg yolks and brown sugar together until thick and creamy. Remove the mixture from the heat and add the Rooibos mixture. Mix well and leave to cool. 

3. Fold in the cream and scoop the mixture into large tea cups. Place in the refrigerator until the mousse has set.

 

BRÛLÉE SAUCE

4. Whisk the egg yolks lightly in a glass bowl. Slowly add the sugar, followed by the rest of the ingredients. 

5. Place the mixture in a saucepan, and heat over low heat until almost boiling. Remove from the heat and allow to cool. Pour the sauce over the set mousse.

6. Dust with extra icing sugar and place under the grill until the sugar has caramelized.

 

Serves 4 to 6

 

 

 

This collection of outstanding recipes, reflects the best of South African cuisine, created by some of the best chefs in the country. The golden thread that runs through this book is Rooibos, the magic ingredient that will turn an ordinary recipe into an extraordinary one. The book offers over 100 delicious recipes from 14 of South Africa’s leading chefs. The book is available nationwide from leading book stores as well as kalahari.net at R275. For more information, please visit rooibosltd.co.za