Berry and Rooibos glazed Mini Eisbein, Creamy Baby Potato and Green Bean Salad

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Berry and Rooibos Glazed Mini Eisbein


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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.


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.