Berry and rooibos glazed mini eisbein, creamy baby potato and green bean



Berry and rooibos glazed mini eisbein

6 Eskort Mini Eisbeins

6 Rooibos tea bags

500ml (2c) water

150g mixed frozen berries

60ml (¼c) red wine vinegar

375ml (1½c) castor sugar

Baby potatoes

1kg baby potatoes

60ml (¼c) olive oil

5ml (1t) white pepper

5ml (1t) black pepper

15ml (1T) fresh rosemary, chopped

15ml (1T) coarse salt

125ml (½c) butter

250ml (1c) fresh cream

Green bean salad

1kg French beans

60ml (¼c) olive oil

125ml (½c) butter

125ml (½c) white wine

2 ginger roots, thinly sliced SIZE?

oil for deep frying

250ml (1c) thick cream

1 green chilli, chopped

2 Granny Smith apples, thinly sliced

60ml (¼c) chives, chopped

salt and freshly ground pepper


Berry and rooibos glazed mini Eisbein

  • Preheat the oven to 190°C.
  •  Place the tea bags, water, berries, 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 from the bags.
  • Place the eisbeins in a roasting pan and coat with the glaze.
  • Bake for 10-15 minutes until the glaze is sticky.

Baby potatoes

  • Preheat the oven to 190°C.
  • Place the potatoes on a baking sheet, drizzle with the olive oil and season with the peppers, rosemary and salt.
  • Add the butter and cream and bake for 20-30 minutes.

Green bean salad

  • Heat a frying pan over a high heat and fry the beans in the olive oil for 2-5 minutes.
  • Add the butter and wine and cook for another 8 minutes.
  • Remove the beans from the pan and keep the pan juices aside.
  • Deep-fry the ginger in a small pan over medium heat until golden.
  •  Whip the cream until stiff peaks form.
  • Lightly fold in the pan juices from the beans and the chopped chilli and season with salt and pepper.

To serve

  • Place the beans on a serving plate, add the apple slices, ginger and sauce and garnish with the  chives. Serve with the baby potatoes and mini eisbeins.