Place the beans on a serving plate, add Granny Smith apples, deep fried ginger, sauce and garnish with chives. Serve with the baby potatoes and mini eisbeins.
Berry and Rooibos glazed Mini Eisbein, Creamy Baby Potato and Green Bean Salad
Berry and Rooibos Glazed Mini Eisbein
Ingredients
- 6 Eskort Mini Eisbeins
- 6 Rooibos tea bags
- 500 ml water
- 150 g mixed frozen berries
- 60 ml red wine vinegar
- 375 ml castor sugar
Method
- Preheat the oven to 190°C.
- Place the tea bags, water, berries, red wine vinegar and castor sugar in a small pot and stir with a wooden spoon until the sugar has dissolved.
- Place the pot over medium heat and simmer until the glaze has halved in volume.
- Cook the mini eisbeins in their vacuum sealed bags in a pot of boiling water for 60 minutes, drain and remove the eisbeins from their bags.
- Place the eisbeins in an oven tray and coat with the glaze.
- Bake in the oven for 10 – 15 minutes until the glaze is sticky.
Baby Potatoes
Ingredients
- 1 kg baby potatoes
- 60 ml olive oil
- 5 ml white pepper
- 5 ml black pepper
- 15 ml fresh rosemary, chopped
- 15 ml coarse salt
- 125 ml butter
- 250 ml fresh cream
Method
- Preheat the oven to 190°C.
- Place the baby potatoes on an oven tray, drizzle with olive oil and season with white pepper, black pepper, rosemary and salt.
- Add butter and cream and bake for 20 – 30 minutes.
Green Bean Salad
Ingredients
- 1 kg French beans
- 60 ml olive oil
- 125 ml butter
- 125 ml white wine
- 250 ml thick cream
- 1 green chilli, chopped
- 2 ginger roots, thinly sliced
- 2 Granny Smith apples, thinly sliced
- 60 ml chives, chopped
- salt and pepper to taste
- oil for deep frying
Method
- Heat a frying pan over a high heat and fry the French beans in olive oil for 2 – 5 minutes.
- Add butter and white wine and cook for another 8 minutes.
- Remove the beans from the pan and keep the pan sauce aside.
- Deep fry the ginger root in a small pan over medium heat until golden brown.
- Whip the thick cream until it forms stiff peaks.
- Lightly fold in the pan juices from the beans, the chopped green chili and season with salt and pepper.
Serve
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