The golden thread in these recipes is Rooibos – the magic ingredient that will turn an ordinary recipe into an extraordinary one.
Cream of Corn Soup (serves 4)
Bushmans Kloof for Rooibos Limited
- 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
- Simmer the corn and Rooibos stock over low heat for 20 minutes. Then pour into a food processor and mix until smooth (or rub through a sieve).
- Heat the milk with the onion and black peppercorns. Next, pour the milk through a sieve into the corn mixture.
- Melt the butter in a saucepan. Then add the flour and stir to make a smooth paste.
- Add the corn mixture slowly, stirring constantly. Bring to the boil. Add more milk if the soup is too thick.
- Add the sherry and stir.
- Garnish with the sour cream and chives to serve.
Lamb Potjiekos (serves 4 to 6)
- 125 g prunes, stoned
- 1 litre strong Rooibos
- 25 ml oil
- 1 large onion, chopped
- 1 kg lamb knuckles
- 2 each of peppercorns, pimentos and cloves
- 1 cinnamon stick
- 50 ml vinegar
- 10 ml salt
- 6 small potatoes, peeled and quartered
- baby marrows
- patty pans
- Soak the prunes in 125 ml of the Rooibos.
- Heat the oil in a large saucepan and sauté the onion until light brown. After the onion is brown, remove from the saucepan and set aside.
- Fry the lamb knuckles in the same saucepan until brown. Then return the onions to the meat in the saucepan. Next, add the whole spices and sauté for a further 1 to 2 minutes.
- Add the rest of the Rooibos and vinegar, cover and simmer for 2½ hours.
- 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.
Chris trained under the mentorship of one of South Africa’s top chefs, Mike Basset. He honed his skills at famous institutions such as Cape Town’s Ginja Restaurant, the Twelve Apostles Hotel & Spa and Gauteng’s Melrose Arch Protea Hotel. He is now head chef at the luxury Bushmans Kloof Wilderness Reserve & Retreat near Clanwilliam.
Rooibos Mousse with Brûlée Sauce (serves 4 to 6)
For the 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
For the brulée sauce
- 6 egg yolks
- 90 g (175 ml) icing sugar, sifted
- 500 ml cream
- 5 ml vanilla essence
For the mousse
- Pour the boiling water over the Rooibos tea bags, then leave to infuse for 5 minutes. After infusion, remove the tea bags, and add the milk and gelatine. Stir until the gelatine is dissolved.
- In a glass bowl, set over a saucepan of boiling water, whisk the egg yolks and brown sugar together until thick and creamy. Then, remove the mixture from the heat and add the Rooibos mixture. Mix well and leave to cool.
- Finally, fold in the cream and scoop the mixture into large tea cups. Place in the refrigerator until the mousse has set.
For the Brulée sauce
- Whisk the egg yolks lightly in a glass bowl, then slowly add the sugar, followed by the rest of the ingredients.
- 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.
- Dust with extra icing sugar and place under the grill until the sugar has caramelised.
Jaco received his training at Silwood Kitchens in Cape Town before broadening his experience at Rhebokskloof Wine Estate, Zomerlust Guesthouse, Tredenham Guesthouse and Lita’s Restaurant. In 1999, Jaco and his parents took over Olifantshuis Restaurant in Clanwilliam. This is where he started to experiment with Rooibos recipes.
About the book
The best of South African cuisine. This collection of outstanding recipes, reflects the best of South African cuisine, created by some of the best chefs in the country. 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 R225. For more information, please visit rooibosltd.co.za
Chris Mare and Jaco Slabber