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Lockdown day#399🇿🇦 Eisbein, mustard mash, Rooibos poached pears and steamed broccoli.

  • 2 eisbeins
  • a few peppercorns
  • 4 bay leaves
  • apricot jam

Steamed the eisbein under pressure (high) for 1 hour in 1 litre water, with a few peppercorns and  bay leaves.
Once pressure released remove the eisbein, blot the skin dry with paper towel and spread over apricot jam.
Bake at 200°C until its glossy (about 30 mins).
Serve with mustard mash.

I made 2 eisbeins and the leftover meat will go into pea soup and bean soup on the weekend when the temperature is set to drop.

Recipe and photo: Elsabie Templeton


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