We all love a good cuppa of Rooibos every now and again, but ever fancy it in your food? Why not try something different?
Savour the fusion of South African flavours with this Rooibos and pork skewers with red grape pilaf recipe. Perfect for alfresco dining, this recipe is an inviting showcase of comfort and elegance, ideal for turning any meal into a special occasion.
Rooibos and pork skewers with red grape pilaf
Ingredients
- Rooibos oil
- ¼ cup vegetable oil
- 2 Rooibos tea bags
- Pork skewers
- 250 g ground pork mince
- 1 ½ tbsp korma paste
- Rice pilaf
- 1⁄2 cup basmati rice
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 1 cardamom pod, bruised
- 1 whole clove
- 1⁄4 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 cup water
- Serve
- 1⁄4 cup frozen peas, thawed
- 2⁄3 cup (120 g) red grapes, halved
- 1⁄3 cup low-fat greek-style yoghurt
- 2 sprigs fresh mint, leaves picked
- 2 sprigs fresh coriander, leaves picked
Instructions
For the rooibos oil
Place oil in a pan over high heat. Once hot, add the tea bags and infuse for 5 minutes, stirring and pressing gently on the bag to release the flavour. Remove from the heat and decant the oil and tea bags into a jar. Seal and set aside for 1 hour to infuse further.
For the rice
Place rice in a bowl, cover with hot water, enough to cover the rice. Stand for 5 minutes, rinse, then drain.
Heat 2 teaspoons of the oil in a pot over medium heat. Add cinnamon stick, cardamom, clove and seeds. Cook, stirring, for 1 minute or until fragrant. Add onion and cook, covered, stirring occasionally, for 5 minutes or until golden brown.
Add rice and stir to coat. Add the water and bring to the boil. Cover, reduce heat to low and simmer for 10 minutes or until all the water has been absorbed and rice is tender. Remove from heat. Stand, covered, for 5 minutes; fluff rice with a fork. Stir in peas and grapes.
For the pork skewers
Place mince and paste in a bowl, mix well. Divide mince mixture into 12 portions. Shape each portion onto a flat-sided bamboo skewer. Refrigerate for 30 minutes.
Place rooibos oil back into a pan, remove the tea bags and squeeze to drain. Heat over high heat. Cook skewers in batches for 5 minutes or until browned all over and cooked through.
Serve skewers with rice pilaf, yoghurt and fresh mint and coriander.
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ALSO SEE: Pork pear parsnip sage stew
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.