a collection of rooibos-inspired recipes

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

7777777

66666666

555555555

44444444

333333333

2222222

111111

8888888

“ 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

IIIIIII NNNNNNNN GGGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS

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

M AM AM AM AMMMMMM KKKKKK EE SE SE SSSSSSSEEEEE

12


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


P RP RP RRRRPPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 25 MINUTESM AM AM AM AMMMMM KKKKK E SE SE SE SSSSSSEEEEEE

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)


30 ml Honey

10 ml Turmeric (ground)

IIIIIIII NNNNNNNN GGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS

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!

P RP RP RP RRRPPPP E PPPPPPEEE TTTT I MMMMMMI MI EEEEE 5 MINUTES C OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI N GGGGGGG T IT IT IT I MMMMMMM EEEEEEEEEEEE 5 MINUTESM AM AM AM AMMMM KKKKKK E SE SE SSSSEEEEE

1 L



15 g Garlic (crushed)

7.5 g Aromat Naturally Tasty

60 ml Knorr Tomato Pronto

1 kg Chicken fi llet

IIIIIII NNNNNNNNN GGGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNNN TTTTTT SSSS


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


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

IIIIIII NNNNNNNN GGGGGG RRRRRRRR EEE DDDDDDD IIIII EEEE NNNNNNNN TTTTTT SSSS

CARROT CAKE


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


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

IIIIIII NNNNNNNN GGGGGGG RRRRRRRR EEE DDDDDDD IIIII EEEE NNNNNNNN TTTTTT SSSS


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


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.

IIIIIII NNNNNNNN GGGGGG RRRRRRRR EEE DDDDDDD IIII EEEE NNNNNNN TTTTTT SSSS

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


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

P RP RP RRRRPPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 20 MINUTESTT IT IT IIIITTTT MM EEEEEMM TTTT OOOO P RP RRRPPPP OO VO VO VVVVVOO EEEE 1 HOUR

Traditional koeksisters made even more South African with a

Rooibos-infused syrup. Sweet, crunchy and spicy, these could be better

than the original!



1 kg Pork belly (bone removed)


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



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.

P RP RP RRRRPPPPP E PPPPPPEEE TTTT I MI MMMMMMI EEEEE 20 MINUTES CC OC OC OOOOCCCC O KO KO KKKKKOO I NI NI NI N GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 2 HOURSMM AM AM AM AMMMMM KKKKKK EEE SE SSSSSSEEEEE

10PORTIONS


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.


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.


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)

P RP RP RP RRRPPPP E PPPPPPEEE TTTT I MMMMMMI MI EEEEE 10 MINUTES C OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI N GGGGGGG T IT IT IT I MMMMMMM EEEEEEEEEEEEE 5 MINUTES

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.


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

PP RP RP RRRRPPPP EE PPPPPEE TTTT I MI MMMMMMI EEEEE 5 MINUTESC OC OC OC OOOCCCCC O KO KO KKKKKOO I NI NI NI GGGGGGG T IT IT IT MMMMMMM EEEEEEEEEEEEE 15 MINUTESSS ES ES EEEESSSS T TT TTTTTTT I NI NNIII GGGGGG T IT IT IITT MMMMMM EEEEEEEEEEEE 2 HOURS

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


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



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.


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



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)


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.


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



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


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.


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.


375 ml Fresh cream

125 g Castor sugar


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!


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).


500 ml Water

500 g Castor sugar

50 g Honey


1 Cinnamon stick

8 Black peppercorns

1 Star anise


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


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.


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




50 g Castor sugar

50 ml Carte d’Or Wild Berry Sauce

100 g Fresh berries

500 ml Sparkling water


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


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



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


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


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


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


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

IIIIIII NNNNNNNN GGGGGGG RRRRRRRR EEE DDDDDDD IIIII EEEE NNNNNNN TTTTTT SSSS



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.


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


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


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)

ufs.com

The promoter is Unilever South Africa (Pty) Ltd (“the Promoter”). All recipes in this book have been developed by

Unilever Food Solutions' Culinary team. Unilever South Africa reserves the rights to all recipe content and recipe images.

For more inspiring recipes,

visit www.ufs.com

a collection of rooibos-inspired recipes

Documents