When a firm in the USA patented and trademarked the name Rooibos and put an embargo on using the term, things got very heated in the sleepy town of Clanwilliam. But after a R6 million legal battle – with help from the Department of Trade and Industry and the Western Cape Government – the name Rooibos returned to its rightful place. After all, Rooibos does not grow anywhere else other than the Cederberg and no alternative source of this unique product is available anywhere in the world.
In celebration of Rooibos, Rooibos Ltd produced the most beautiful cookery book, ‘A Touch of Rooibos’, with recipes from some of South Africa’s top chefs like Luke Dale-Roberts, Reuben Riffel, Garth Stroebel and Cape Grace’s own Malika van Reenen.
Here are Malika’s Rooibos dishes found in the book, which is available in most good book shops:
1.) Rooibos & Ginger-Cured Beef Carpaccio
2.) Rooibos, Lamb and Apricot Tagine
3.) Rooibos-Scented Couscous
4.) Rooibos & Honey-Poached Pears with Pavlova, Cardamom Cream & Rooibos reduction
5.) Rooibos & Apple Chutney and Rooibos, Lemon & Granadilla Marmalade
Here’s one deceptively easy but sophisticated recipe to keep you going until you buy this stunning book:
Rooibos & Ginger-Cured Beef Carpaccio
- 200g (250ml) sugar
- 280g (250ml) coarse rock sale
- 50ml Rooibos tea leaves
- 100g fresh ginger, finely chopped
- 15ml black pepper
- Zest of 1 orange
- 1kg beef trimmed fillet or sirloin
- 30ml Dijon mustard
- 20ml chopped fresh parsley
- Fresh rocket
- Parmesan shavings
- Olive oil for dressing
Place beef in small roasting tray and pack with the above mixture.
Leave to cure for 2-3 hours.
Rinse off the curing salt and dry the meat.
Spread mustard and chopped parsley over the beef and roll the beef tightly in plastic wrap and place in the freezer.
When needed, remove plastic wrap and slice the beef into very thin slices.
Serve with fresh rocket and parmesan shavings drizzled with olive oil.
What’s your favourite Rooibos recipe?