16 January is National Rooibos Day, the perfect day to celebrate other ways to use Rooibos other than simply drinking it. Rooibos can be used in cooking sweet and savoury dishes. Click here to see a Rooibos recipe for a sweet dish . In the recipe below by the Rooibos Council you can learn how to use Rooibos in savoury dishes. To learn more about the history of Rooibos click here.
Rooibos smoked snoek and salad
Soak up the summer rays with this fun recipe that will take you outdoors. Rooibos leaves are used to smoke snoek served with a refreshing, cooling salad.
1 x 120g fillet of Snoek cut into 2 pieces
2 tbsp sea salt
2 tbsp sugar
1 lemon, peel only
A couple of sprigs of rosemary
3 tbsp white wine vinegar
3 tbsp dessert wine
1 tbsp Rooibos tea leaves
1 prickly pear
1 tbsp olive oil
Salt and pepper
6 baby cucumbers, halved
1/2 fennel bulb, shaved
1 tbsp dill, chopped
A squeeze of lemon juice
1 tbsp olive oil
Salt and pepper to taste
Sour cream to serve
1. First, make a salt cure for the fish. In a blender blitz together the salt, sugar, lemon peel and rosemary. Coat the fish in the mixture and put it in the fridge for 20 minutes.
2. Next, prepare a wok to smoke the fish. Line the wok with kitchen foil and put a handful of hay on top. Sprinkle the tea over the hay. Place on a moderate heat until it starts to smoke. Remove the excess cure from the fish then place in a bamboo steamer over the wok. Pop on the lid and turn down the heat.
3. Smoke for about 15 minutes or until the fish is just cooked, turning half way. Once cooked, remove the skin and bones and flake into large pieces.
4. For the dressing, pour the vinegar and dessert wine into a saucepan with the rooibos tea. Place on a low heat and simmer gently to infuse for a few minutes.
5. Meanwhile, remove the seeds from the prickly pear and discard the rest.
6. Remove the infusion from the heat and strain through a small sieve into a bowl. Add the prickly pear seeds and extra virgin olive oil and whisk to combine. Set to one side.
7. For the salad, toss all the ingredients together. To serve, add a smear of sour cream onto a plate, followed by the salad. Add the flakes of snoek. Drizzle over the dressing and serve. – Ursula Human, Farm Fare