03/02/2021
Rooibos & Sweet Chili Soaked Chicken
(3-4 Servings)
Ingredients
• 6 bone-in, skin-on chicken pieces, trimmed, rinsed, and thoroughly dried
• 1 cup boiling water
• 4 rooibos tea bags
• ½ cup sweet hot chili sauce
• ¼ cup olive oil
• ½ small onion, roughly chopped
• ¼ cup packed coriander or cilantro leaves
• ¼ tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• ½ tsp ground black pepper
Method
1. Steep the rooibos tea bags in the boiling water for five minutes. Set aside to cool. You can add a couple of ice cubes to speed the process.
2. While the tea is steeping and cooling, combine the sweet hot chili sauce, olive oil, onion, coriander or cilantro, cayenne pepper, paprika, salt, and pepper in a food processor. Process until smooth. Add the tea and process until combined.
3. Add half of the tea mixture and the chicken pieces to a large plastic bag or a bowl. Toss to coat and lift the skin of the chicken pieces.
4. Refrigerate the chicken to marinate for at least 30 minutes, up to 24 hours. Store the remaining marinade in an airtight container in the refrigerator.
5. When ready to cook, preheat your oven to 205°C.
6. Arrange the chicken pieces on an ungreased baking sheet. Bake in preheated oven for 20 minutes. Remove from oven, baste with reserved marinade, and flip chicken pieces. Bake for another 20 minutes, or until cooked through and skin is crispy.
7. Let chicken rest for 5 minutes before serving.
http://www.aducksoven.com/2014/09/rooibos-sweet-chili-soaked-chicken.html
Rooibos, Garlic and Ginger Chicken
(4 Servings)
Ingredients
• 1 kg chicken portions
• 1 cup rooibos tea (black, without sugar!)
• 2 cloves garlic chopped
• 1 tsp ginger chopped
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 4 tbsp tomato sauce
Method
1. Put all the ingredients into your marinating container, excluding the chicken. Give a quick mix until combined and set aside.
2. Remove the skin from your chicken and cut two horizontal slits on each piece. This is to allow more flavour to permeate through the meat, even right to the bone.
3. Put the chicken pieces into the marinade. Ensure that the pieces are covered by the marinade. Close the marinating container and marinate for at least 2 hours or even up to 24 hours.
4. When the marinating time has elapsed, remove the chicken from the marinade and place on an oven tray. Grill at 180°C for 45 min - 1 hour or until browned and cooked through.
https://www.zimbokitchen.com/rooibos-garlic-n-ginger-chicken/
Rooibos Chicken
(4 Servings)
Ingredients
• 4 chicken thighs patted dry, skin left on
• 1 ½ or 2 bramley apples cut into quarters, cores removed
• 2 red onions peeled, cut into 6 parts each
• 2 tbsp olive oil plus more for drizzling
• 2 rooibos teabags
• 1½ tsp ground ginger
• 4 garlic cloves peeled, whole
• 1/3 tsp cinnamon
• 1/3 tsp nutmeg
• Sea salt and pepper to taste
• Coriander and pomegranate seeds for garnish
Method
1. In a small bowl empty the contents of the rooibos teabags, add the ginger, cinnamon, nutmeg and enough seasoning for 4 chicken thighs. Mix thoroughly and tip onto a large plate. Coat only the skin side of the chicken thighs. Set aside.
2. Preheat the oven to 200°C / gas mark 6. Place the apple pieces in a large baking tray. Set aside.
3. In a frying pan heat up the oil and fry the chicken, skin side down only, on a medium/high heat for 5-6 minutes taking care not to burn it. This will get rid of most of the fat in the skin and crisp it up. 3 minutes into the cooking add the garlic and onion pieces (stir a few times as they are frying, but don't stir or turn the chicken over).
4. Transfer everything into the baking tray placing the chicken skin side up, sprinkle any remaining spice mixture onto the vegetables, season the whole thing with salt and plenty of pepper, drizzle with a little olive oil and bake for 30 minutes (halfway through you can give the onions a little stir if you like but it's not necessary).
5. Serve immediately with pomegranate seeds and freshly chopped coriander.
https://www.everydayhealthyrecipes.com/rooibos-chicken-autumn-apple/
ROOIBOS TEA-SMOKED SALMON
(2 Servings)
Ingredients
• 2 salmon fillets
• 12 rooibos tea bags (tea leaves removed from the bags)
• 1 cup uncooked rice
• 30 – 45ml (2 – 3 tbsp) water
• ½ small cucumber, chopped, to serve
1. Line a wok with 4 layers of foil, allowing the edges to overhang. If your wok doesn’t have a lid, you'll need extra foil to lock in the smoke.
2. Spread the tea mixture over the base and heat the mixture until it just starts to smoke.
3. Place the salmon fillets in an oiled steamer or on a wire rack. There should be a gap between the tea mixture and the fish to allow the food to smoke. Cover with foil or a wok lid and cook for 10 – 12 minutes.
4. Serve with chopped cucumber.
https://www.foodandhome.co.za/recipes/rooibos-tea-smoked-salmon
PORK RIBS WITH ROOIBOS MARINADE
(3 Servings)
INGREDIENTS
Marinade:
• 250 ml strong rooibos tea
• 125 ml oil
• 125 ml tomato sauce
• 125 ml chutney
• 30 ml Worcester sauce
• 60 ml grape vinegar
• 5 ml crushed garlic
• 5 ml mustard powder
• 1 onion, chopped
• 10 ml grated fresh ginger
• 5 ml ground ginger
• 1 kg pork rib
• 7 ml salt
• 5 ml freshly ground black pepper to taste
METHOD
Marinade:
1. Bring all the marinade ingredients to the boil in a saucepan and cook vigorously for 5 minutes.
Meat
2. Arrange the meat in a flat dish and pour over the marinade.
3. Marinate for at least 4 hours.
4. Remove the meat from the marinade and pat dry with paper towels.
5. Braai the meat over medium-hot coals or grill in the oven until done, basting often with the marinade.
6. Season with salt and pepper.
https://www.food24.com/Recipes/Delicious-Pork-Ribs-With-Rooibos-Marinade-20091103
Rooibos Spice Rub
Ingredients
• 1 tbsp loose leaf rooibos tea
• 1 tbsp organic cane sugar
• 1 tbsp Vancouver Island smoked salt
• ½ tbsp red pepper flakes
• ½ tbsp ground coriander
Method
1. Combine all of the rub ingredients together in a mixing bowl and stir well to combine. Alternatively, you can make this up ahead of time and store in an air tight container in a dark place.
2. Select any cut or roast of chicken or pork, oil the meat lightly and then liberally sprinkle on the rub mixture.
3. After spicing, roast in the oven or toaster oven until the meat is cooked through. Take care not to burn the rub.
http://www.countrygrocer.com/recipe/rooibos-spice-rub/
Pineapple Rooibos Sauce with Roasted Pork Belly
(4 Servings)
Ingredients
• 500g pork belly
• ½ cup chicken stock
• rind of 1 orange
• ¼ cup soy sauce
• 1 small piece of ginger, peeled and chopped
• 1 star anise
• 1 cinnamon stick
• 1 cup brown sugar
• ½ cup strong Rooibos tea
• 2 red chilies, sliced
• 2 Tbsp tinned crushed pineapple
• juice of 1 lime
Method
1. Place the belly in a roasting tray and pour over mixture of stock, rind, soy, ginger, spices and ½ the sugar.
2. Cover with foil and roast at 160°C for 4 hours.
3. Remove from liquid, allow to cool in the fridge, topped with a brick or weight.
4. Place the belly skin side down on a greased roasting tray and roast for 20 minutes at 180°C (turning once) until crisp.
5. For the sauce, bring the rest of the sugar and tea to a boil and simmer until it starts to caramelise.
6. Add the chilies, pineapple and lime juice and cook slowly for 2 more minutes.
http://www.topbilling.com/articles/Roasted-pork-belly.html?articleID=1190
Rooibos Dry Rub
(4 Servings)
Ingredients
• 2 tsp (10 ml) rooibos tea
• 1 tsp (5 ml) brown sugar
• ¼ tsp (1 ml) ground ginger
• ¼ tsp (1 ml) ground coriander
• ¼ tsp (1 ml) dry mustard
• ¼ tsp (1 ml) ground black pepper
• 4 fillets tilapia or 4 skinless and boneless chicken breast halves
• 4 steaks, of your choice
• Olive oil
Method
1. Preheat the grill, setting the burners to medium.
2. Oil the grate.
3. In a bowl, combine the tea, sugar, spices, and pepper. Set aside.
4. On a plate, brush the fish fillets with oil and coat thoroughly in the spice mixture. Allow to macerate for about 5 minutes.
5. Grill the fillets on each side until the desired doneness.
https://www.ricardocuisine.com/en/recipes/5403-rooibos-dry-rub
Ricardo's recipe : Rooibos Dry Rub
