RecipesMain Dishes

Grilled Crayfish with Rooibos Butter
Morné Botha

250 ml white wine
250 ml strong Rooibos
2 sprigs thyme
125 ml flat-leaf parsley, finely chopped
2 cloves garlic, finely chopped
1 red onion, finely chopped
500 g (550 ml) butter, softened
juice and zest of 2 lemons
juice and zest of 2 oranges
15 ml paprika
80 ml brandy
100 g Dijon mustard
3 egg yolks
4 x 800 g live crayfish, placed in the freezer for about 1 hour to stun them, and to make handling easier
freshly ground black pepper
olive oil


  1. To make the butter, place the white wine, Rooibos and thyme in a saucepan. Reduce over high heat till about 45 ml remains and the mixture is syrupy in consistency. Leave to cool, then remove the thyme and transfer the mixture to a large bowl.
  2. Add the parsley, garlic and red onion. Stir to combine.
    Place the softened butter into the bowl and mix in with an electric mixer.
    Fold in the juice and zest of the lemons and oranges. Mix in the paprika, brandy and mustard.
  3. Beat in the egg yolks. Divide the mixture into three and roll into logs.
    Wrap each log in plastic wrap. Refrigerate until firm.
  4. Bring a large pot of salted water to the boil. Place the crayfish in the boiling water and cook for about 3 minutes. Turn off the heat, leaving the crayfish in the water for a further 3 minutes. Remove the crayfish and allow to drain. Refresh in iced water.
  5. Break off the heads of the crayfish. Use the heads to make stock.
  6. Slice the tails into 2 to 3 cm slices (medallions) with a heavy knife. Season to taste.
  7. Brush the medallions with olive oil and chargrill on a hot grill for about 2 minutes on each side.
  8. Slice the butter logs thinly and place a slice on each crayfish medallion.
    Serve when the butter starts melting.

Serves 4


Beef & Apricot Casserole
Bushmans Kloof for Rooibos Limited

1 large onion, sliced
1 clove garlic, crushed
30 ml olive oil
2 celery stalks, chopped finely
150 g rindless bacon, diced
1 kg stewing beef, diced
40 g (70 ml) cake flour 
1 tin (410 g) whole tomatoes, chopped
1 beef stock cube, dissolved in 250 ml hot, strong Rooibos 
10 ml Worcestershire sauce
5 ml dried, mixed herbs
salt to taste
freshly ground black pepper to taste
250 ml red wine
125 g (200 ml) dried apricots, soaked in 250 ml cold, strong Rooibos 
1 tin (285 g) whole button mushrooms, drained


  1. Preheat the oven to 170 °C.
  2. Sauté the onion and garlic in 15 ml of the oil until tender. Add the celery and sauté gently. Turn into a 2 litre casserole dish.
  3. Fry the bacon in the remaining oil. Add to the casserole.
  4. Toss the beef in the cake flour to cover. Brown the meat, in batches (add a little extra oil, if necessary). Stir in the remaining cake flour. Fry gently and add to the casserole.
  5. Add the tomatoes, beef stock, Worcestershire sauce, herbs, salt, pepper, wine, the apricots with the Rooibos and mushrooms to the casserole.
  6. Cover and bake for 30 to 40 minutes.

Serves 6

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