Rooibos Buttermilk Dumplings
This Rooibos recipe comes to you from 'A Touch of Rooibos' published by Rooibos Ltd. These little buttermilk dumplings go perfectly with stew and bredies (Afrikaans stew) and they don't take long to whip up at all!
What you need:
- 250 ml buttermilk
- 3 Laager Rooibos teabags
- 140 g cake flour
- 50 g cornflour
- 5 ml baking powder
- 1 ml salt
- 3 ml freshly ground black pepper
- 30 ml cold, unsalted butter, cut into bits
- 45 ml finely chopped fresh chives
- 30 ml finely chopped fresh parsley
Step 1- Heat the buttermilk and Laager Rooibos teabags together in a saucepan. Remove from heat. Leave to infuse. When cold, remove the teabags. Step 2 - Sift together the cornflour, baking powder, salt and pepper into a bowl. Blend the butter with a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs Step 3 - Stir in 30 ml of chives and 15 ml parsley.
Add the Laager Rooibos infused buttermilk, stirring just until the dough is moistened (careful not to overmix). Step 4 - Drop 8 heaped teaspoons of the dough into simmering gravy, about 5 cm apart to allow the dumplings to expand. Reduce the heat. Step 5 - Sprinkle the dumplings with the remaining herbs. Step 6 - Serve with your stew or bredie and enjoy!