Rooibos in recipes from around the world

Rooibos Torte – from chef and food writer Tony Jackman’s Sliver website

Regal red: Five ways with red espresso – Woolworths’ Taste magazine offers recipes for, among others, smoothies and panna cotta made with Rooibos espresso.

Rooibos Rose Herbal Sun Tea – from Pinterest via the Hallo Natural website

Moroccan Laager Lamb Shank Potjie Pie
Mark Bishop, National Operations Manager at Joekels Tea Packers (Pty) Ltd, who is an outstanding chef.

Ingredients

  • 4 large lamb shanks
  • 3 tablespoons olive oil
  • I knob of butter for sheen
  • 2 onions chopped
  • 2 leeks chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 2 anchovies
  • 2 tsp ground cumin
  • 4 star anise
  • 2 tsp freshly roasted and ground coriander
  • 2 tsp paprika
  • 4 TBSP flour
  • 3 cups strong Laager Chai Rooibos Tea
  • 2 cups sweet white wine
  • 2 cups water
  • 2 cups lamb stock
  • 1 cinnamon stick
  • 600 g pumpkin, peeled and chopped
  • 80 g dried apricots – halved
  • 120 g dried peach halves
  • 1/3 cup chopped fresh coriander (some for garnish)
  • 3 TBSP orange marmalade
  • 400g ready-made puff pastry
  • 1 beaten egg

Method

  • Prepare lamb shanks marinade: dice 2 onions, dice 4 dried apricot halves, 200ml strong Laager Rooibos Chai Tea, 100ml white wine, 1 tsp orange marmalade jam, 2 star anise pods, 1 cinnamon stick, pinch of cumin, roasted coriander seeds.
  • Prepare lamb shanks: French-trim shanks and cube rest of shanks into manageable portions. Cut slits into shanks to allow flavour to penetrate.
  • Mix together and place in a vacuum bag for 12 hours.
  • Remove lamb from vacuum bag and dry with clean paper towel. Dust lamb with flour and freshly crushed roasted coriander and brown on all sides in potjie pot with olive oil.
  • Remove lamb from potjie and transfer to plate.
  • Add all aromatics except for fresh coriander and cinnamon stick, and stir-fry for 1 minute.
  • Add onion, leeks, celery and carrot, and cook until onion starts to soften.
  • Then add stock, wine and Laager Chai Rooibos Tea.
  • Add pumpkin, apricots, peaches and browned lamb to the potjie and simmer for 3.5 hours.
  • Stir in butter and fresh coriander. Add salt and pepper to taste.
  • Remove lamb shanks and some sauce to fill pot pie and cool for 30 minutes.
  • Roll out puff pastry and prepare pie pot and cool for 15 minutes.
  • Placed cooled lamb shanks and sauce into prepped pie pot and cover with pastry and cool for another 10 minutes to firm up.
  • Place pie pot in Dutch oven and bake for 30 minutes.
  • Remove and serve with garlic and cumin flat bread drizzled with olive oil.