a collection of rooibos-inspired recipes
TRANSCRIPT
A COLLECTION OOF ROOIIBBOOS-INSPIRED RECIPES
With a rich heritage, Joko has been providing
South Africans with a strong-fl avoured,
high-quality tea for over 100 years.
This is because master blenders at Joko select
only the best leaves to deliver that strong, rich
fl avour in every sip. Brewed from only the fi nest
African leaves, Joko tea is the taste of home.
Enjoy Joko’s Black or 100% Pure Rooibos
and the full-bodied taste of South Africa!
OUR HERITAGE REFLECTED IN TEA
AND ELEVATED BY FOOD PAIRINGS
South Africa’s food is as varied as its people. Our melting pot
culture has resulted in a diverse gastronomical landscape that
has been infl uenced by cuisines from places such as India,
Malaysia, China, Europe and the rest of Africa.
However, the indigenous cuisine of South Africa has had
an equally important part to play in the formation of our
foodie culture.
Knowledge of wild plants and herbs has passed down through
the generations and these indigenous ingredients continue
to play an integral part in our food production today.
In this collection of recipes, we hope to inspire you with creative
takes on authentic South African cuisine.
Our team of Chefs has collaborated to share their most-loved
dishes with you, all of which are infused with the fl avour of a
South African classic: Rooibos. This is how Chefs bring a
South African fl avour to life – through food.
Rooibos is a uniquely South African product and its fl avour
has come to represent the spirit of our country.
We hope you enjoy this celebration of our cuisine, our heritage
and our Rooibos. May it inspire you to even greater heights.
THIS COLLISION OF INTERNATIONAL AND
TRADITIONAL CUISINE HAS RESULTED IN A UNIQUE,
EXCITING AND DYNAMIC FOOD CULTURE THAT CAN
BE FOUND NOWHERE ELSE ON EARTH.
Grown exclusively in the small mountainous area
of Cederberg in the Western Cape, Rooibos has been
a popular beverage in South Africa for centuries.
Now loved worldwide for its fl avour and its
health benefi ts, Rooibos is a delicious, natural
caff eine-free alternative to black and green teas.
Made from 100% Pure Rooibos, Joko is a strongly
fl avoured, more refi ned Rooibos grade, with none
of the granules present in competitor products.
This makes for a more intensely delicious beverage,
with a more pleasing mouth feel and lighter liquor.
It’s proudly South African, with the taste of home.
To demonstrate the versatility and fl avour of Joko
100% Pure Rooibos and its exceptional ability
to pair with savoury and sweet dishes, our team
of eight experienced and passionate Chefs have
worked together to produce twenty stunning
recipes that will delight every diner.
These recipes will inspire you to create exceptional
dishes made with a truly South African ingredient.
It’s a true celebration of our heritage.
THE TASTE OF HOME
JOKO ROOIBOS IS PARTICULARLY
FLAVOURFUL AND HEALTHY.
“ What we all loved about Rooibos is how
easily it can mix with other ingredients.
Lavender, citrus, ginger, honey…
the flavour combinations are endless,
which makes it such an exciting and
versatile ingredient. You can do so
much with Rooibos, especially when
it’s such high-quality.”
CCC HHHH EE FFF HHH EE I DDD II HHH EEE CC KKK MMMMM A NA NA N NNNNRegRegRegRegRegegggReReR ioiononnio alalallaa CusCusCusC totomomommmto erererr ChCheheheeeCC f –f ––f –f f CaaCapepe pe e ep TowowowwTT nnn
“ Rooibos is just a natural fit. When we
were asked to create recipes with
Rooibos, we didn’t realise how
well it would go with your everyday
dishes. It’s been so easy to incorporate
the flavours of Rooibos into old-time
favourites like milk tart, for example.
That’s the education for Chefs here.
You don’t need to come up with
complicated recipes for them to
be tasty.”
CCCC HHHHH EEE FFFFF BB RRRR AAA DDDD LLLL E YE YE Y KKKK AAAAAA VVV AAAAA N AN AN AA GGGG HHHRegegggioionononnioioioi alalala CuCuCuCusCusussC tomtomtomtomerererrre CheCheheCheC f –––f f DDuDuDuDD rbababarb nnnn
“ You can go really big with Rooibos,
which I find really exciting. Heat it in a
pan or put it in the microwave for
45 seconds to activate the flavours
and you can use it with anything.
Even as a seasoning! Infuse Rooibos for
maximum colour, flavour and texture.
With Rooibos, the world really
is your oyster!”
CCCC HHHHH EEE FFFFF PP II NNNNN K YK YK YK LLL III N AN ANN AA HHH MMMMM AAA RRR UUUUU PP IP I NNN GGGRegegeggioioionononnioioioi alalala CuCusCusCusususCuC tomtomtomtomererer rree CheCheheCheC f –––f –f GaGaGaGaGG ututeteengngngggn
“ You think that Rooibos is just a
beverage, but when you apply your
mind, you see that there are so many
ways to use it. It’s healthy and also
proudly South African, which appeals
to local and international guests. We
hope the ideas and concepts in here will
really inspire Chefs to think of Rooibos
in new ways. “
CCCC HHHHH EEE FFFF SS HHH AAAA NNN I CCCC EE NNNN AAA II RRRReRegRegRegRegegggReReR ioiononio al alallaa IntntInI erernrnnne ChChhhCC ef ef fef – D– D– DDDDD– urburburbu ananann
“ It was astonishing to see how you
can take one flavour and add into
something else to get a whole new
recipe. I really enjoyed doing that.
Rooibos comes through beautifully
in sweet applications. Teas are so
trendy now, and I think this will
open Chefs’ minds to experimenting
with new flavours!”
CCCC HHHH EE FFFF AAA KKKKK HHH II LLLL JJ AAAAYYY N AN ANN ATTTT HHRegRegRegRegRegegggReReR ioiononnio alalallaa IntntInI erernrnnne ChChhhCC ef ef fef – D– D– DDDDD– urburburbu ananann
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“ As Chefs, working for Chefs, we
share your passion for food. There
is nothing we love more to do than
create innovative, exciting recipes
with ingredients like Joko Rooibos.
It inspires us, and I hope it
inspires you too.”
C HC HC HC HC HC H E FE FE FFFE FEE CCCC R AR AR AAAR ARR I GI GI GGI G EEEEEEE L LL LL LL L I OOOOOI OI TTTTTExExeExeExexexeeExE cucutcutcutiveiveveveeivei ChChChC ef efffefe
Uniniiilelevlevevevvvlelel er erer e FoFooFoooooooF d Sd Sd Sd oluoluluuolo tioiootitit ns nsns ns SASASAAAAS
“Rooibos as we know it is becoming
more trendy, more popular. So this
recipe book is bang on in terms of
timing. Sometimes we don’t think to
use something as common as Rooibos
in our recipes. We see it as a tea occasion
ingredient only. But add Rooibos to
biscuits, tarts, hollandaise, and as
part of a crust, and you have a wholly
different dish.”
CCC HHHH EE FFF TTTT EE BBBB OOO GGG OOOO RRR AAAAA MMMM AAAAATT ST S UUUU IRegegeggioionionononnioioioi alalala CuCuCusCusCusussC tomtomtomtomerererrre CheCheheCheC f –––f –f GaGaGaGaGG ututeteengngngggn
“ I loved working with Rooibos in my
sweet dishes. Desserts took on its
flavour beautifully. Cream, milk and
sugar especially complements the
flavours of Rooibos. While working
on this project I also realised that you
don’t always have to cook with Rooibos.
Simply adding it to butter icing, for
example, can add stunning flavour.”
CCCC HHHH EE FFFF MMMMM AAA RA RRR YYYYY WWWWWWWW OOO RRRRR TTT HHH III N GN GNN GG TT OT OT O NNNNNRegegegggioionionononnioioioi alalala CuCusCusCusussCuC tomtomtomtomerer er rree CheCheCheheCC f –––f f DuDuDuDuDD rbabaarb nnnn
M E T HHHHH OOOOOOOOOOO DDDDD
1. Pre-heat oven to 175 °C. Grease a
muffin tray.
2. Steep the teabags in the hot milk for
15 minutes. Cool down. Remove teabags.
3. In a large bowl, sift together all the
dry ingredients.
4. In a bowl, whisk together 100 ml of
the cooled, infused Rooibos milk,
egg, yoghurt, frozen berries and
melted butter.
5. Make a well in the centre of the dry
ingredients and pour in all the milk
mixture. Fold in with a metal spoon.
Lastly, lightly fold in the Carte d’Or
Wildberry Sauce.
6. Spoon the mixture into a greased
muffin tray and bake for 15 minutes
and cool.
7. To make the Rooibos berry frosting:
in a bowl, cream together the butter,
icing sugar and Robertsons Superfoods
Pure Berry Boost Powder.
Add in the steeped Rooibos milk infusion
and mix to the correct consistency.
Pipe onto the cooled muffins.
8. Decorate with fresh berries and
mint leaves.
PPP RP RRRRPPP EE PPPPPE TTTT I MI MMMMMMI EEEEE 35 MINUTES CCC OC OC OOOOCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 15 MINUTES
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ROOIBOS BERRY MUFFINS
4 JOKO ROOIBOS
TEABAGS
200 ml Milk (hot)
250 g Flour
4 g (5 ml) Baking powder
4 g (5 ml) Bicarbonate of soda
100 g Castor sugar
1 Egg (large)
175 g Plain yoghurt
80 g Frozen berries (raspberries
and blueberries, halved)
80 g Butter or margarine (melted)
10 ml Carte d’Or
Wildberry Sauce
ROOIBOS BERRY FROSTING
70 g Butter or margarine
(softened)
100 g Icing sugar (sifted)
3 g (5 ml) Robertsons Superfoods
Pure Berry Boost Powder
75 ml Rooibos and milk steeped
(use from the 200 ml made)
Garnish Fresh berries, strawberries,
blueberries, raspberries and
mint leaves
Crunchy on the outside, soft and moist on the inside,
with a hint of tartness. Topped with a light Rooibos-infused berry
frosting, these muffins are addictive!
C H E F M A R Y W O R T H I N G T O N
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12
M E T HHHHH OOOOOOOOOOO DDDDD
1. Whip up fresh cream and set aside.
2. In a small pot, bring milk to the boil and steep with
Rooibos teabags for 15 minutes, strain and cool down.
3. Using a milkshake machine, combine the cooled Rooibos liquid
with the ice cream, frozen berries and Robertsons Superfood Pure
Berry Boost Powder, blend until smooth or desired consistency.
4. Drizzle Carte d’Or Wildberry Sauce around the inside of a milkshake glass or jar.
Pour in the milkshake, pipe the whipped cream over the top and garnish
with a few fresh raspberries and a mint leaf.
25 ml Fresh cream
150 ml Milk
3 JOKO ROOIBOS TEABAGS
200 g Vanilla ice cream
50 g Frozen berries (blueberries and raspberries)
3 g (5 ml) Robertsons Superfoods Pure Berry Boost Powder
10 ml Carte d’Or Wildberry Sauce
Garnish Raspberries, mint leaf
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400 ML
C H E F M A R Y W O R T H I N G T O N
I love using berries – they’re a healthy and delicious ingredient
that adds lots of flavour and colour. The addition of Rooibos gives this
shake a distinctive South African flair.
500 ml Coconut milk
500 ml Water (boiling)
6 JOKO ROOIBOS TEABAGS
30 ml Honey
10 ml Turmeric (ground)
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M E T HHHHHH OOOOOOOOOOO DDDDD
1. Pour coconut milk, water and Joko Rooibos teabags into a
saucepan and simmer for 2-3 minutes.
2. Remove teabags and squeeze all liquid out.
3. Whisk in the honey and turmeric, simmer 1 minute and serve.
C H E F T E B O G O R A M AT S U I
Turmeric and Rooibos are individual superheroes when it comes
to fighting illnesses. Imagine what they can do together. This is one of the
trendiest superfoods right here. Plus, it’s delicious!
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1 L
4 JOKO ROOIBOS TEABAGS
300 ml Water (boiling)
15 g Garlic (crushed)
7.5 g Aromat Naturally Tasty
60 ml Knorr Tomato Pronto
1 kg Chicken fi llet
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M E T HHHHH OOOOOOOOOOO DDDDD
1. Steep the teabags in boiling water and leave to cool completely.
Squeeze all the liquid out the teabags and discard.
2. Mix all ingredients well and marinate chicken fillets overnight.
3. Pre-heat oven to 180 °C.
4. Roast chicken in the oven or cook on the grill.
CHEF’S TIP: CUT CHICKEN FILLETS INTO CUBES OR STRIPS AND
MAKE SATAYS OR MINI KEBABS. ALTERNATIVELY, ROAST OR GRILL
THE CHICKEN BREASTS AND SLICE FOR USE IN A SALAD.
C H E F T E B O G O R A M AT S U I
Moist, juicy chicken fillets marinated overnight in a
Rooibos-infused sauce and then flame-grilled to perfection.
PPP RP RRRRPPP EE PPPPPE TTTT I MI MMMMMMI EEEEE 10 MINUTES CC OC OC OOOOCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEE 30 MINUTES
M AM AM AM AMMMMMM KKKKKK E SE SE SE SE SSSSSSEEEEEE
350 MLFOR 1 KG
CHICKEN
M E T HHHHHH OOOOOOOOOOO DDDDD
1. Pre-heat the oven to 160 °C.
Grease 2 baking tin/pans.
2. Open the teabags and add the
contents to the lemon juice and
allow to infuse for 30 minutes.
3. Add the carrots and mix well.
4. Sift the flour, baking powder and
Robertsons Cinnamon and add to the
carrot mixture. Add the sugar, ginger and
salt. Next, add the oil and the eggs (one
at a time). Add the walnuts and mix until
well combined (don’t overmix).
5. Pour the mixture into the cake tin/pan
and bake for approximately 50 minutes
or until done. Remove the cake from the
cake tin and allow to cool completely.
6. To make the cream cheese frosting:
cream together the butter and cream
cheese until smooth in consistency.
Add the vanilla extract and slowly start
adding the icing sugar a little at a time
until the mixture is well combined.
Place covered in a refrigerator for
at least 1 hour before decorating
the cake.
7. To assemble: place a layer of cake on a
cake stand, spread with the cream cheese
frosting then place a 2nd cake layer on top
followed by the frosting. Garnish with
rose petals, chopped walnuts, a dusting
of edible glitter and a scattering of Joko
Rooibos leaves.
PPP RP RP RRRRPP EE PPPPPE TTTT I MI MMMMMMI EEEEE 20 MINUTES C OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEEE 50 MINUTESM AM AM AM AMMMMMM KKKKKK EE SE SE SSSSSSSEEEEE
12 SLICES
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CARROT CAKE
4 JOKO ROOIBOS TEABAGS
240 ml Lemon (zest and juice)
600 g Carrots (peeled, grated)
550 g All-purpose flour
20 g Baking powder
20 g Robertsons Cinnamon
500 g Brown sugar
10 g Ginger (fresh, grated)
1 g Salt
500 ml Sunflower oil
8 Eggs (large)
100 g Walnuts (chopped)
CREAM CHEESE FROSTING
200 g Butter (room
temperature)
500 g Cream cheese
5 ml Vanilla extract
1 kg Icing sugar
Garnish Rose petals, chopped walnuts,
edible glitter and Joko
Rooibos leaves
C H E F H E I D I H E C K M A N N
Sweet, spicy and satisfying, this moist carrot cake, infused
with the nuttiness of Rooibos, is somehow both exotic and comforting.
This decadently rich teatime treat is cinnamon, spice and everything nice.
P RP RP RP RRRPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 20 MINUTES C OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 2 HOURS
6 JOKO ROOIBOS TEABAGS
1 L Water (boiling)
1 kg Lamb riblets
350 g Onions (chopped)
20 g Chinese five spice blend
4 Bay leaves
100 g Knorr Demi-Glace
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C H E F H E I D I H E C K M A N N
Tender, fall-off-the-bone, slow-cooked lamb riblets, roasted in a
Rooibos-infused sauce and spiced with Chinese five spice. It’s an exotic, but
familiar dish that is bound to delight.
MM AAAAAAMM KKKK E SEEEEEE
10PORTIONS
M E T HHHHHH OOOOOOOOOOO DDDDDD
1. Pre-heat the oven to 160 °C.
2. Add the teabags to the boiling water (break open 3 teabags)
and allow to infuse for 15 minutes. Remove the teabags.
3. In a heavy-based pot, fry off the lamb riblets in batches.
Remove from the pot and set aside.
4. Using the same pot, fry off the onions in the leftover oil and add the Chinese five spice
blend and bay leaves – fry for 1 minute. Add the lamb back to the pot and mix well.
5. Whisk the Joko Rooibos and Knorr Demi-Glace together and add to the lamb mixture.
Stir and pour into a roasting tray, cover tightly with foil and cook for 2 hours.
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DOUGH
850 ml All-purpose fl our
250 ml Self-raising fl our
7 g Yeast (instant)
10 ml Baking powder
125 ml Sugar
10 ml Aniseed (whole)
10 ml Robertsons Cinnamon
5 ml Robertsons Ginger
50 g Butter (melted)
500 ml Water (lukewarm)
ROOIBOS SYRUP
500 ml Sugar
750 ml Water
4 JOKO ROOIBOS
TEABAGS
1 Cinnamon Stick
Garnish Desiccated coconut
As required Oil for frying
M E T HHHHH OOOOOOOOOOO DDDDD
1. Sift all the dry ingredients together in
a bowl.
2. Mix together the butter and water. Make
a well in the centre of the dry ingredients
and add the water mixture, mix until
well combined.
3. Clingwrap the bowl of dough and allow
to rise for at least 1 hour. Remove the
clingwrap and fold the mixture again
before portioning to fry.
4. To make the Rooibos syrup: bring all
the ingredients to the boil, reduce to a
low simmer and reduce until it coats the
back of a spoon. Keep the syrup warm.
5. Heat the oil to 180 °C. Pull the dough
apart and roll into evenly sized pieces
(don’t overwork the dough).
Hint: Rub cold oil over hands to prevent
dough sticking. Drop dough into hot oil
and fry on both sides for 4-5 minutes.
Remove once golden brown in colour
and drain on paper towel.
6. Dip the koeksisters into the Rooibos
syrup and coat well.
7. Roll in the coconut and serve with your
favorite cup of Joko Rooibos.
C OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 20 MINUTES
MM AM AM AM AMMMMM KKKKKK EE SE SE SSSSSEEEEEE
25 - 30PORTIONS
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Traditional koeksisters made even more South African with a
Rooibos-infused syrup. Sweet, crunchy and spicy, these could be better
than the original!
C H E F H E I D I H E C K M A N N
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1 kg Pork belly (bone removed)
6 JOKO ROOIBOS TEABAGS
1 L Water (boiling)
10 g Knorr Chicken Stock Granules
1 Orange rind
125 g Knorr Honey & Soy Sauce
10 g Ginger (peeled)
2 Star anise
2 Cinnamon sticks
5 g Red chillies (deseeded
and roughly chopped)
432 g Pineapple
(crushed)
50 g Knorr Jus
M E T HHHHH OOOOOOOOOOO DDDDD
1. Pre-heat the oven to 160 °C.
2. Score the pork belly and place in a
roasting tray.
3. Place the teabags in the boiling water to
infuse (open 3 of the teabags to intensify
the flavour). Once the tea has infused
remove the teabags.
4. Add the Knorr Chicken Stock Granules,
orange rind, Knorr Honey & Soy Sauce,
ginger, star anise and cinnamon sticks to
the Rooibos and mix together well.
5. Pour the mixture over the pork belly,
cover tightly with foil and roast in the
oven for 2 hours 30 minutes. Remove
from the oven once cooked. Take pork
belly out of the liquid and reserve the
liquid. Cover the pork with clingwrap
and place a heavy weight on the pork
belly for at least 30 minutes.
6. Heat the oven to 180 °C. Grease an oven
tray and place the pork belly skin side
down onto the roasting tray and roast
for 20 minutes (only turn meat once).
Remove from the oven and set aside.
7. Take the reserved liquid and pour it into
a pot with the chilli, crushed pineapple
and Knorr Jus. Whisk together and bring
to the boil. Allow to simmer on a low
heat until the liquid starts to thicken
(about 20 minutes).
8. Portion the pork belly and
cover with the sauce and serve.
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10PORTIONS
C H E F H E I D I H E C K M A N N
Star anise, orange, ginger, cinnamon and Rooibos combine
to take pork belly from good to exceptional. Spicy, sweet, exotic,
rich flavours explode for an incredible meal experience.
M E T HHHHHH OOOOOOOOOOO DDDDD
1. Melt the butter in a hot frying pan.
2. Season the linefish with the Robertsons Fish Spice. Add the linefish
to the pan, skin side down and cook for 2-3 minutes.
3. Carefully turn the fish over and cook for a further 2-3 minutes, basting continuously.
Once cooked, remove from pan and place on a paper towel to drain.
4. To prepare the Rooibos Hollandaise: slowly bring the Knorr
Hollandaise Sauce to the boil. Pour boiling water into a cup and
have ready. Dip the Rooibos teabags quickly in the boiling water
and add to the hot hollandaise.
5. Remove the teabags and squeeze over the sauce to get
maximum flavour into the sauce. Add the zests and stir through.
6. To plate: place linefish onto plate and nape Rooibos Hollandaise
over the fish. Serve with pak choi and deep-fried new potatoes.
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20 g Butter
150 g Linefi sh ( e.g. Dorado,
Swordfi sh, Kingklip)
2 g Robertsons Fish Spice
250 ml Knorr Hollandaise Sauce
As required Water (boiling)
6 JOKO ROOIBOS
TEABAGS
½ Lemon (zested)
½ Orange (zested)
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M AM AM AM AMMMMMM KKKKKK EE SE SE SE SSSSSSSEEEEEE
1 MAIN
COURSE
C H E F B R A D L E Y K AV A N A G H
This pan-fried fish infused with Rooibos is a game changer, and
will definitely impress your diners. With just a few ingredients, I found this
dish to be quick and delicious.
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2 Eggs
40 ml Cornfl our
30 ml Carte d’Or Custard Powder
5 ml Vanilla essence
1 tin Condensed milk
1 L Milk
10 JOKO ROOIBOS
TEABAGS
As required Sweet tartlet shells
For dusting Robertsons Cinnamon
Garnish Joko Rooibos leaves
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1. Mix the eggs, cornflour, Carte d’Or Custard Powder, vanilla
essence and condensed milk together with 200 ml milk.
2. Slowly bring the remaining 800 ml milk and Rooibos teabags
to the boil.
3. Once boiling, remove pot from heat and squeeze Rooibos teabags
into the hot milk.
4. Add the egg mix to the milk and cook on medium heat for a full 10 minutes.
5. Pour into tartlet shell and leave to set.
6. Dust with Robertsons Cinnamon and Rooibos leaves.
M E T HHHH OOOOOOOOOOO DDDDD
M AM AM AM AMMMMM KKKKKKK E SE SE SE SSSSSSEEEEEE
1 L
C H E F B R A D L E Y K AV A N A G H
A Rooibos-infused milk tart that brings home all the
flavours of South Africa. Rich, creamy, spicy and nutty, this is a
sensational dessert!
250 g Butter (softened)
60 g Brown sugar
5 ml Vanilla essence
150 g Cake wheat fl our
150 g Self-raising fl our
10 JOKO ROOIBOS TEABAGS (leaves
removed from teabag and lightly toasted)
For dusting Castor sugar
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M E T HHHH OOOOOOOOOOO DDDDD
1. Pre-heat oven to 180 °C. Grease a baking tray.
2. In a saucepan, lightly toast the Rooibos leaves. In a mixing bowl,
cream the butter and sugar together with the toasted Rooibos leaves.
3. Add the vanilla essence and continue beating.
4. Slowly add in the two flours and mix until dough is formed.
5. Roll into 25 g balls and place on a greased baking tray. Press down with a fork.
Allow to rest for a minimum of 30 min. Bake for 12 minutes.
6. Dust with castor sugar.
C H E F B R A D L E Y K AV A N A G H
These light, crisp and buttery tea biscuits have an amazing Rooibos
flavour. They are easy to whip up and easy to go down. Sensational!
PPP RP RP RRRRPP EE PPPPPE TTTT I MI MMMMMMI EEEEE 10 MINUTESCC OC OC OOOOCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEE 12 MINUTESR ER ER ER EEERRRRR SS TTTTTSS I NNI NIII GGGGGG T IT IT IITT MMMMMM EEEEEEEEEEEE 30 MINUTES
M AM AM AM AMMMMMM KKKKKK EE SE SE SE SSSSSSEEEEEE
24
P RP RP RRRRPPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 15 MINUTES C OC OC OOOOCCCCC O KO KO KKKKKOOO I NI NI NI N GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 40 MINUTESM AM AM AM AMMMMMM KKKKKK E SE SE SE SE SSSSSSEEEEEE
12 X 85 G
10 JOKO ROOIBOS
TEABAGS
500 ml Full cream milk
1 kg Carte d’Or
Hot Pudding Mix
10 ml Vinegar
1 Egg (beaten)
600 ml Cream
12 JOKO ROOIBOS
TEABAGS
185 g Brown sugar
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M E T HHHHH OOOOOOOOOOO DDDDD
1. Pre-heat oven to 180 °C. Grease a baking tray.
2. Place Joko Rooibos teabags and milk in a pot, bring to the boil.
Remove from heat and chill. Remove teabags from the pot.
3. Combine the Carte d’Or Multi-purpose Hot Pudding Mix and the chilled liquid
in a bowl. Using an electric mixer with whisk attachment, beat for 1 minute until
combined. Add vinegar and egg and whisk for a further 3 minutes on medium speed.
4. Pour into baking tray and bake for 25–30 minutes.
5. Combine cream, Joko Rooibos teabags and brown sugar together.
Bring to the boil until syrup consistency is reached.
6. As the pudding comes out of the oven, prick with a skewer and pour hot sauce
over the pudding.
C H E F P I N K Y L I N A H M A R U P I N G
In this warming and rich dessert, a hot pudding is drenched
in sticky, sweet, Rooibos-infused syrup. Served with a dollop of
ice cream or cream, nothing tastes more like home.
12 JOKO ROOIBOS
TEABAGS
1 L Water (boiling)
750 ml Fresh cream
200 g Carte d’Or Tiramisu
200 g Boudoir biscuits
55 g Dark chocolate
(shavings)
IIIIIII NNNNNNNN GGGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS
PP RP RP RRRRPPP EE PPPPPEE TTTT I MI MMMMMMI EEEEE 15 MINUTES S ES ES EEEESSSSS T TT TTTTTTT I NI NNIII GGGGGG T IT IIITT MMMMMM EEEEEEEEEEEEE 30 MINUTESM AMM AM AM AM A KKKKKKK E SE SE SE SE SSEEEEE
11 X 125 G
M E T HHHHH OOOOOOOOOOO DDDDDD
1. Add Joko Rooibos to a pot of boiling water, bring to boil, remove
from heat and chill. Remove teabags.
2. Pour 250 ml chilled Rooibos and cream into a mixing bowl. Add the
Carte d’Or Tiramisu and mix on medium speed until soft peaks form.
Pour into a piping bag.
3. Dip the biscuits into the remaining Rooibos and arrange at the bottom
of the dessert glass.
4. Pipe a layer of tiramisu on top of the biscuits. Layer again with biscuits and tiramisu.
5. Top with chocolate shavings.
CHEF’S TIP: THIS DESSERT CAN ALSO BE MADE IN A LARGE OR SMALL GLASS BOWL
FOR INDIVIDUAL SERVINGS. ENSURE THAT THE LIQUID IS COMPLETELY SQUEEZED
OUT FROM THE TEABAGS. FOR A STRONGER ROOIBOS FLAVOUR, ADD MORE TEABAGS.
C H E F P I N K Y L I N A H M A R U P I N G
Tiramisu is one of my favourite Italian desserts. I have seen
and made my share of classic Tiramisu, so I decided to revamp this
classic by including Rooibos. Trust me, it will disappear fast!
PP RP RP RRRRPPPP EE PPPPPPEE TTTT I MI MMMMMMI EEEEE 15 MINUTES SS ES ES EEEESSSS T TT TTTTTTT I NI NNIII GGGGGG T IT IT IITT MMMMMM EEEEEEEEEEEEE 1 HOUR
5 MINUTES
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2 JOKO ROOIBOS TEABAGS
152 g Butter (softened)
4 g Robertsons Veggie Seasoning
2 g Parsley (fresh, fi nely chopped)
1 French loaf (sliced and toasted)
As required Micro herbs
8 Sirloin steaks/beef fi llet (grilled)
M AM AM AM AMMMMMM KKKKKK E SE SE SE SE SSSSSSEEEEEE
16 X 10 G
M E T HHHHHH OOOOOOOOOOO DDDDD
1. Open teabags and place contents in a small bowl.
Heat for 45 seconds in the microwave.
2. Combine butter, heated Rooibos, Robertsons Veggie Seasoning
and parsley in an electric mixer and mix until well combined.
Place on clingwrap and roll into a log, twisting ends well to seal.
Chill for at least 1 hour.
3. Remove plastic, cut chilled Rooibos butter into slices.
4. Place toasted French loaf slices on a platter, followed
by micro herbs then sliced grilled steak.
5. Place butter slices on grilled steak.
C H E F P I N K Y L I N A H M A R U P I N G
I love butter on steak. There is something magical about fat
on fat. I believe you can take your steak up a notch by topping it with
this incredibly tasty Rooibos Herb Butter. This will be the best steak you
will have ever served.
IIIIIII NNNNNNNN GGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS
375 ml Fresh cream
125 g Castor sugar
6 JOKO ROOIBOS TEABAGS
30 ml Fresh lemon juice
P RP RP RRRRPPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 10 MINUTES SS ES ES EEEESSSS T TT TTTTTTT I NI NNIII GGGGGG T IT IT IITT MMMMMM EEEEEEEEEEEEE 3 HOURSMM AM AM AM AMMMM KKKKKK EE SE SE SE SSSSSSEEEEEE
350 ML
C H E F A K H I L J AY N AT H
This creamy ice cream will delight, especially with the beautiful
and earthy flavour of Rooibos. It is easy to make and delicious!
M E T HHHHHH OOOOOOOOOOO DDDDD
1. In a pot, bring cream to the boil then add in sugar and
mix until dissolved.
2. Reduce heat and add teabags and lemon juice to the
mixture and allow to steep for 15 minutes.
3. Strain the mixture leaving behind the teabags. Press against the
teabags to allow the liquid to pass through. Allow to cool completely.
4. Pour mixture into an ice cream maker and churn for 8 minutes on
medium to high speed. Transfer the ice cream mix into an airtight
container and freeze until firm (± 3 hours).
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500 ml Water
500 g Castor sugar
50 g Honey
8 JOKO ROOIBOS TEABAGS
1 Cinnamon stick
8 Black peppercorns
1 Star anise
M E T HHHHHH OOOOOOOOOOO DDDDD
1. In a saucepan, bring water to the boil, add in sugar and mix
until dissolved. Add the remaining ingredients and stir on low
heat for 15 minutes.
2. Remove teabags from the mixture and boil liquid for a further
20 minutes, stirring occasionally to prevent liquid from burning.
3. Strain liquid and refrigerate until completely cool.
CHEF’S TIP: THE SYRUP CAN BE PAIRED WITH CRUMPETS, USED IN
ALCOHOLIC BEVERAGES AS WELL AS A TOPPING FOR DESSERTS.
PP RP RP RRRRPPPP EE PPPPPPEE TTTT I MI MMMMMMI EEEEE 5 MINUTES CC OC OC OOOOCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 35 MINUTESMM AM AM AM AMMMMM KKKKKK E SE SE SE SE SSSSSSSEEEEE
500 ML
C H E F A K H I L J AY N AT H
What I like about honey syrup is its versatility. You can use it
in a multitude of dishes and drinks. I’ve given this recipe a unique
‘home-grown’ taste with the addition of Rooibos. It is undeniably rich
and smooth with the interesting flavour of our Rooibos.
M E T HHHHHH OOOOOOOOOOO DDDDD
1. Steep teabags in boiling water and allow to cool
down completely. Add sugar and stir to dissolve the sugar.
2. Remove the teabags and add Carte d’Or Wild Berry Sauce,
fresh berries and top up with the sparkling water.
3. Keep refrigerated and serve chilled.
CHEF’S TIP: INSTEAD OF SPARKLING WATER
USE LEMONADE FOR A SWEETER TASTING ICED TEA.
PP RP RP RRRRPPPP EE PPPPPPEE TTTT I MI MMMMMMI EEEEE 20 MINUTES
IIIIIII NNNNNNNN GGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS
5 JOKO ROOIBOS TEABAGS
500 ml Water (boiling)
50 g Castor sugar
50 ml Carte d’Or Wild Berry Sauce
100 g Fresh berries
500 ml Sparkling water
C H E F A K H I L J AY N AT H
I enjoy the flavour of juicy and sweet berries, and with Rooibos,
it is especially delicious! It gives it that robust flavour synonymous with
this country. If your customers love iced tea, they will love this.
MMM AM AM AM AMMMM KKKKKK E SE SE SE SSSSSSEEEEEE
1 L
11 JOKO ROOIBOS TEABAGS
750 ml Red wine
150 g Castor sugar
3 Star anise
2 Cinnamon sticks
6 Pears (peeled)
100 ml Carte d’or Wild Berry Sauce
Garnish Walnut crumble
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M E T HHHH OOOOOOOOOOO DDDDD
1. Place all ingredients into a deep pot, on medium heat.
Stir until sugar had dissolved.
2. Remove teabags after 10 minutes. Add the pears and simmer
on low heat for 20 minutes. If the pears are not completely submerged,
turn every 5 minutes.
3. Remove from heat and leave overnight in remaining liquid.
4. Serve with a dollop of vanilla ice cream or fresh cream and garnish with walnut crumble.
C H E F S H A N I C E N A I R
My Rooibos red wine, poached pear offering is a fat-free dessert,
that’s certainly not boring. A traditional dessert of the wine-growing region
of Beaujolais in France, now with a local traditional twist of Rooibos. This is
not just a good dessert, it’s a great dessert.
PP RP RP RRRRPPPP EE PPPPPPEE TTTT I MI MMMMMMI EEEEE 10 MINUTES CC OC OC OOOOCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 20 MINUTESM AM AM AM AMMMMMM KKKKKK E SE SE SE SSSSSSEEEEEE
6 PEARS
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PANCAKE BATTER
350 g Cake flour
10 g Baking powder
140 g Sugar
2 Eggs
500 ml Milk
20 ml Oil
ROOIBOS CRÈME BRÛLÉE
65 g Carte d’Or Crème
Brûlée
100 ml Milk
500 ml Cream
5 JOKO ROOIBOS
TEABAGS
1 Cinnamon stick
Garnish Candied walnut crumble
and cinnamon
M E T HHHHHH OOOOOOOOOOO DDDDD
1. For the pancake batter: sift all dry
ingredients. Mix wet ingredients. Whisk
wet ingredients into dry and chill for
30 minutes.
2. Heat a non-stick pan on medium to high
heat. Once hot, pour a spoonful of the
mixture into the centre and swirl until
desired shape forms. Once it starts to lift
from the sides of the pan – flip over.
3. For the Rooibos Crème Brûlée: mix Carte
d’Or Crème Brûlée powder and milk to
form a slurry. Steep cream, Joko Rooibos
teabags and cinnamon stick on medium
heat for 10 minutes.
4. Remove teabags, and increase heat.
Once it comes to the boil, whisk in slurry,
lower heat and simmer for 3 minutes.
5. Pour mixture into a bowl and chill
completely until set.
6. To assemble, layer each pancake with
crème brûlée mixture, alternating with
some chopped candied walnut crumble
and cinnamon.
7. Garnish with a dusting of cinnamon
and candied walnut crumble.
PPP RP RRRRPPP EE PPPPPPE TTT I MI MMMMMMI EEEEE 15 MINUTES CCC OC OC OOOOCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEE 30 MINUTES
M AM AMM AM AM A KKKKKKK E SE SE SE SE SSEEEEE
20PANCAKES
C H E F S H A N I C E N A I R
Just when you thought that Crème Brûlée couldn’t taste any
better... I loved reinvigorating this traditional dish with Rooibos. The
traditional SA flavour complements the milk and cream to perfection.
PP RP RP RRRRPPPP EE PPPPPPEE TTTT I MI MMMMMMI EEEEE 10 MINUTES CCC OC OC OOOOCCC O KO KO KKKKKOO I NI NI NI N GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEEE 15 MINUTESM AM AM AM AMMMMMM KKKKKK E SE SE SE SSSSSEEEEEE
24 SLICES
7 JOKO ROOIBOS TEABAGS
500 ml Milk
120 g Sugar
1 g Salt
20 g Cornfl our
3 Egg yolks
1 Egg
30 g Butter
7.5 ml Vanilla essence
600 g Puff pastry (pre-prepared)
1 Egg (beaten)
Garnish Chocolate shards
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M E T HHHH OOOOOOOOOOO DDDDD
1. Pre-heat the oven to 180 °C.
2. On a low heat, steep Joko Rooibos teabags in milk for 15 minutes.
Remove from heat, strain and return to heat, bring to the boil.
3. Mix the rest of the ingredients (up to and including vanilla essence)
together and slowly add in some of the hot milk to temper it. Slowly
add the egg mixture to the pot with the milk, return to heat and bring
to the boil while whisking continuously. Lower heat and simmer for
10 minutes while whisking. Remove from heat and chill for an hour.
4. Cut rectangular pieces of pastry (10 cm x 4 cm), prick with a fork,
brush with egg wash and bake for 10 minutes, remove and let cool.
5. Pipe Rooibos pastry crème onto the pastry base, top with another
pastry piece and pipe pastry crème. Garnish with chocolate shards.
C H E F S H A N I C E N A I R
The mille-feuille, also known as a Vanilla Slice, Custard Slice or a
Napoleon, is a classic French pastry. I decided to add a South African twist
by incorporating Rooibos. The end result is a wonderfully appealing blend
of flavours and textures, perfect for satisfying any sweet tooth.
SIZE: 200 x 2 g
• 100% Pure Rooibos – no granules
• Undiluted flavour
• High-quality Rooibos grade
• Pleasant mouth feel
• Light liquor
• Individually packaged to guarantee freshness & flavour
• A proudly African brand with a strong heritage
• Double chambered, tagged and enveloped teabags
JOKO 100% PURE
ROOIBOS ENVELOPES
SIZE: 200 x 2 g
• Strong quality black teaSouth Africans love
• Blended with the finest African tea leaves
• Individually packaged to guaranteefreshness and flavour
• Perfect for your FOH and in-room offering
• Double chambered, tagged andenveloped teabags
JOKO BLACK
TEA ENVELOPES
SIZE: 12 x 80 x 2 g
• 100% Pure Rooibos – no granules
• Undiluted flavour
• High-quality Rooibos grade
• Pleasant mouth feel
• Light liquor
• A proudly African brand with a strong heritage
JOKO 100% PURE ROOIBOS
TAGLESS TEABAGS
SIZE: UNIT: 4 X 100 X 2.5 G
CASE: 12 X 4 X 100 X 2.5 G
• Strong quality black teaSouth Africans love
• 100% black tea
• Blended with the finest African tea leaves
• A proudly African brand with a strong heritage
JOKO BLACK
TAGLESS TEABAGS
Unilever South Africa (Pty) Ltd
15 Nollsworth Crescent
La Lucia, 4051, South Africa
Customer Care Line: 0860 31 41 51
(Calls charged at local South African rates)
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