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
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.
