SUNDAY TIMES FOOD BY HILARY BILLER, 2015-09-27
3 ways to make the most out of Rooibos tea
Image: Supplied
Rooibos tea isn't just for drinking. We give you three ways you can use
rooibos tea to make scrumptious eats.
EASY FLOURLESS DARK FRUIT CAKE WITH ROOIBOS
Ingredients
750g dried fruitcake mix
150g butter
200g (1 cup) sticky brown sugar
125ml ( ½ cup) chopped marmalade or smooth apricot jam
250ml (1 cup) strong rooibos tea
125ml ( ½ cup) brandy (or replace with extra rooibos).
5ml (1 tsp) ground cinnamon
5ml (1 tsp) mixed spice
250g finely ground almonds (almond flour)
3 lightly beaten eggs
Method
In a large pot, mix 750g dried fruitcake mix with 150g butter, 200g (1 cup) sticky brown sugar,
125ml ( ½ cup) chopped marmalade or smooth apricot jam, 250ml (1 cup) strong rooibos tea and
125ml ( ½ cup) brandy (or replace with extra rooibos).
Bring to a gentle simmer and cook for 10 minutes. Remove from heat and cool for 30 minutes.
Add 5ml (1 tsp) ground cinnamon, 5ml (1 tsp) mixed spice, 250g finely ground almonds (almond
flour) and 3 lightly beaten eggs.
Line a large loaf pan (or 2 small loaf pans) with greaseproof paper and spray with cooking spray.
Bake in a preheated oven at 160°C for 90 minutes for a large loaf or 60 minutes for smaller loaf
pans.
Turn off the stove and allow the loaf to cool in the oven with the door slightly ajar. Remove and cool
completely. Loosen the edges with a round-bladed knife and turn out.
The cake is moist and will keep well for a couple of months wrapped in foil in an airtight container.
To make muffins, line the openings of 2 x 12-hole muffin trays with paper cases and divide the batter
between the pans.
Bake at 160°C for 30 minutes.
Cool and store as described above.
ROOIBOS MARINATED CHICKEN SALAD
Serves 2
Ingredients
2 chicken breasts fillets
30ml (2 tbsp) coarse sea salt
1 x 400g can coconut milk
250ml (1 cup) rooibos tea
30ml (2 tbsp) caster sugar
1 red chilli
Mint leaves
1 garlic clove
Sea salt
1 lemon
125ml ( ½ cup) canola oil and mix well.
125ml ( cup) mixed baby salad leaves
125ml ( ½ cup) sprouts
3 halved cherry tomatoes
1 sliced spring onion
1 avocado
Method
Rub chicken breast fillets with 30ml (2 tbsp) coarse sea salt and refrigerate for an hour.
Preheat the oven to 150°C.
In a shallow roasting pan, mix 1 x 400g can coconut milk, 250ml (1 cup) rooibos tea and 15ml (1
tbsp) caster sugar.
Submerge the chicken breasts in this mixture and bake for 20 minutes or until the chicken is cooked.
Remove from the oven and cool, then remove the chicken and refrigerate (reserve the coconut milk
mixture for a soup or sauce).
For the dressing, pound 1 seeded and chopped red chilli, 2 mint leaves, 1 garlic clove and a little sea
salt in a mortar or small bowl, until you have a smooth paste.
Add the juice of 1 lemon, 15ml (1 tbsp) caster sugar and 125ml ( ½ cup) canola oil and mix well.
Cut the chicken into thin strips and toss with a large handful of mint leaves, 125ml (½ cup) mixed
baby salad leaves, 125ml (½ cup) sprouts, 3 halved cherry tomatoes and 1 sliced spring onion.
Cube 1 avocado and divide between 2 plates.
Top with salad and dressing.
- Recipe by Reuben Riffel
LEMON AND MINT ICED TEA
Serves 4-6
Ingredients
6 rooibos tea bags
500ml (2 cups) boiling water
500ml (2 cups) cold water
45ml (3 tbsp) sugar (or sugar alternative)
45ml (3 tbsp) fresh lemon juice
Lemon wedges
Fresh mint
Ice
Method
Place 6 rooibos tea bags in a large jug and pour over 500ml (2 cups) boiling water and steep for 5
minutes.
Remove the tea bags and stir in 45ml (3 tbsp) sugar (or sugar alternative), or more to taste.
Stir in 500ml (2 cups) cold water and 45ml (3 tbsp) fresh lemon juice.
Refrigerate until well chilled.
Serve cold with lemon wedges, fresh mint and lots of ice.