RecipesSide Dishes

Tomato Rooibos Risotto
Chantel Dartnall

ROOIBOS TOMATO STOCK
8 large, ripe Italian vine tomatoes,
chopped roughly
100 g (125 ml) brown sugar
20 ml salt
2 bay leaves
1 big bunch of basil
1 sprig rosemary
2 Rooibos tea bag

RISOTTO
100 ml Gewürztraminer wine
pinch saffron
2 litres Rooibos tomato stock
olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 bay leaf
200 g (250 ml) Arborio rice
coarse sea salt
freshly ground black pepper
2 ml brown sugar
1 bunch fresh basil
2 ml tomato paste
20 g Gruyère cheese, grated
1 tomato, cut into small dice (about 1 x 1 cm)
fresh lemon juice

ROOIBOS TOMATO STOCK
1. Place all the ingredients for the stock into a stockpot or large saucepan and slowly bring to the boil. Simmer for about 20 minutes. Strain the liquid through a chinoise or a fine-meshed sieve, lined with fine muslin cloth.

RISOTTO
2. Heat the wine and saffron in a small saucepan over a low heat to extract the colour and flavours of the saffron. Set aside.
3. Place the Rooibos tomato stock in a large saucepan and heat gently.
4. Heat 20 ml olive oil in a heavy-based saucepan. Add the chopped onion, garlic and the bay leaf and sauté for about 5 minutes on a moderate heat.
5. Add the Arborio rice to the onion. Season to taste with salt, black pepper and brown sugar. Add the fresh basil.
6. Stir in the tomato paste. Pour the saffron-infused wine into the rice mixture. Stir well to deglaze the saucepan. Cook until the wine is reduced by half. Add the heated Rooibos tomato stock, a ladle at a time. Allow each ladleful of the stock to be absorbed before adding the next ladleful. Repeat this process until the rice is tender, but still has a slight crunch (al dente).
7. Remove the bay leaf, garlic and basil leaves from the risotto.
8. Remove the risotto from the heat and stir in the grated Gruyère cheese, the diced tomato, a squeeze of fresh lemon juice, salt and black pepper. Serve immediately.

NOTE:
It can also be served as a main dish.

Serves 4 to 6



 

'T' Quiche
Philippe Wagenführer

This quiche is the perfect accompaniment for fish. It can also be served as a main dish.

CRUST
2,5 g Rooibos tea leaves (1 tea bag)
50 g (85 ml) ground almonds
100 g (110 ml) cold butter, cut into cubes
50 g Parmesan cheese, finely grated
100 g (180 ml) cake flour
50 g hazelnuts, crushed
FILLING
500 g fresh asparagus
500 ml cream
3 Rooibos tea bags
bunch of parsley, chopped
7 eggs
500 g smooth cottage cheese
salt
white pepper

  1. Preheat the oven to 160 °C.

CRUST

  1. Place all the ingredients for the crust, except the hazelnuts, into a food processor and blend until the mixture forms a dough.
    Press the dough into the base of a quiche dish. Sprinkle with the crushed hazelnuts.
  2. Bake for 15 to 20 minutes until the base is golden in colour. Set aside to cool.
  3. Reduce the oven heat to 150 °C.

FILLING

  1. Meanwhile, prepare the filling. Cook the asparagus in a large saucepan of lightly salted
    water until crisp-tender (do not overcook). Transfer the asparagus into a bowl of iced
    water to halt the cooking process. Drain on kitchen paper. Cut each asparagus stalk into 3 or 4 pieces.
  2. Heat the cream over low heat. Add the Rooibos tea bags and leave to infuse for 10
    minutes.
  3. Remove the tea bags. Strain the cream through a sieve and pour it into a food processor.
    Add the chopped parsley and pulse until well mixed. Add the eggs and cheese. Blend
    until the filling has a smooth consistency. Season to taste with salt and pepper.
  4. Arrange the asparagus over the crust. Cover with the Rooibos-cream mixture to a level
    just more than ¾ of the height of the dish, but not to the top.
  5. Bake until the filling is set and moves just slightly at its centre when the dish is shaken,
    about 40 to 50 minutes. Do not let the filling turn too golden in colour.
  6. Serve at room temperature.

Serves 6 to 8

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