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Rozendal- Green Tea Vinegar - 250ml

Rozendal- Green Tea Vinegar 250ml Zoom

Rozendal- Green Tea Vinegar - 250ml


Green Tea Vinegar - 375ml



Infused with green tea, chilli, carob, lavender, kelp, bay leaf, the uses are abundant. Enjoy as an aperitif, mix with water for a refreshing thirst quencher, or use for pickles, marinades and dressings.

SKU: DE263214300800

Availability: In stock

R115.00
Product Description

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    Green Tea Vinegar - 375ml

    Clinical studies suggest a link between polyphenols in green tea and a reduced chance of cancer. Green Tea brims with antioxidants, is a superb detoxifier and a must for weight and cholesterol reduction.

    Carob . ods and seeds from the Locust tree (carob) are sweet and caffeine-free. Carob fruit aids digestion and lowers cholesterol. The lignan gives the plant its antibacterial, antiseptic, antiviral and antioxidant properties.

    Chillies contain capsaicin which has anti-inflammatory properties, acts as an analgesic, improves digestion and stimulates circulation. Young fruit is rich in Vitamin C and mature fruit in Vitamin A. Chillies contain antioxidants which enhance the immune system. 

    Dried or fresh bay leaves are used worldwide to flavour meat, fish and vegetable dishes. Medicinally, bay leaves are used to treat high blood-sugar levels, infections, headaches and stomach ailments.

    Sea vegetables contain all the vitamins and minerals needed for good health: iodine (essential for a well-functioning metabolism), iron, calcium, magnesium, certain B-vitamins and vitamin K

Additional Information

    Additional Information

    Preferred Preperation

    ROZENDAL COMMISSIONED THE RENOWNED SOUTH AFRICAN COOK, MARTIN MÖSSMER, TO CREATE RECIPES THAT USE ROZENDAL VINEGARS AS THE KEY INGREDIENT. THE RESULTS WERE SPECTACULAR! OF COURSE, A GOOD VINEGAR CAN BE USED IN THE MOST SIMPLE OF WAYS TOO.

    Roznedal Vinegar Lamb Shack

    Lamb shanks in green tea vinegar and garlic sauce

    4 lamb shanks
    ¼ cup olive oil
    12 baby onions, peeled
    2 carrots, diced
    3 sticks celery, diced
    2 cups dry white wine
    ½ cup Rozendal Green Tea Vinegar
    2 lb tomatoes, blanched and peeled, or 2 x 16oz cans whole peeled tomatoes
    4 sprigs rosemary
    8 sprigs thyme
    6 bay leaves
    1 bulb garlic
    Salt and pepper
    Punnet mushrooms
    Parsley

    Preheat oven to 180°C (350°F). Heat oil in a thick-based casserole. Season shanks and brown in oil. Remove meat and set aside. Add onions, carrots and celery to oil and cook over medium heat for five minutes. Add wine and vinegar to deglaze dish and simmer for five minutes. Put shanks back in and add tomatoes, rosemary, thyme, bay leaves, garlic bulb and plenty of black pepper.

    Add enough water or stock to just cover shanks. Cover dish, bring to the boil, then transfer to oven. Cook for 2 hours. Stir whenever you remember to ensure shanks cook equally. After 2 hours, remove dish from oven and gently simmer, uncovered, for 15 minutes. Add mushrooms and season to taste. Simmer for a further 15 minutes or until shanks are fall-off-the-bone tender. Stir in parsley and enjoy with creamy mashed potatoes or slow-roasted sweet potatoes.

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