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

Prep Time

30min

Cook Time

60min

Total Time

90min

Serves

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.