eCook Meal
Rooibos-poached Apple & Biltong Salad
with gnocchi, sun-dried tomatoes & kale
What’s the tea today, Chef? This intricate, innovative, and incredibly tasty salad! Featuring two uniquely South African ingredients, biltong and rooibos tea. Golden pan-roasted gnocchi are tossed with biltong, sun-dried tomatoes, earthy kale, plump pops of corn & crunchy almonds, and coated in a rooibos, white wine & spice-infused mustard cream.
Serving guide
Choose your portion size.
PERFECTLY POACHED
In a pot, combine one half of the Apple, the wine, the tea bag, the spice blend, 10ml of sweetener, and 150ml of water. Place over medium heat and cover. Simmer until the apple is tender and the liquid is slightly reduced, 15-20 minutes. Remove from the pot, reserving the poaching liquid, and slice the apple to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED Corn & WILTED KALE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed kale and cook until wilted. Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, combine the mustard cream and loosen with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the drained sun-dried tomatoes, the cooked gnocchi, the charred Corn & kale, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the grated cheese, top with the fanned Apple, and scatter over the toasted nuts. Enjoy, Chef!
PERFECTLY POACHED
In a pot, combine the halved Apple, the wine, the tea bag, the spice blend, 20ml of sweetener, and 300ml of water. Place over medium heat and cover. Simmer until the apple is tender and the liquid is slightly reduced, 15-20 minutes. Remove from the pot, reserving the poaching liquid, and slice the apple to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED Corn & WILTED KALE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed kale and cook until wilted. Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, combine the mustard cream and loosen with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the drained sun-dried tomatoes, the cooked gnocchi, the charred Corn & kale, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the grated cheese, top with the fanned Apple, and scatter over the toasted nuts. Enjoy, Chef!
PERFECTLY POACHED
In a pot, combine three halves of apples, the wine, the tea bag, the spice blend, 30ml of sweetener, and 450ml of water. Place over medium heat and cover. Simmer until the apples are tender and the liquid is slightly reduced, 20-25 minutes. Remove from the pot, reserving the poaching liquid, and slice the Apple to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED Corn & WILTED KALE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed kale and cook until wilted. Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, combine the mustard cream and loosen with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the drained sun-dried tomatoes, the cooked gnocchi, the charred Corn & kale, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the grated cheese, top with the fanned Apple, and scatter over the toasted nuts. Enjoy, Chef!
PERFECTLY POACHED
In a pot, combine the halved apples, the wine, the tea bag, the spice blend, 40ml of sweetener, and 600ml of water. Place over medium heat and cover. Simmer until the apples are tender and the liquid is slightly reduced, 20-25 minutes. Remove from the pot, reserving the poaching liquid, and slice the Apple to resemble a fan.
IT’S A GO FOR GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain.
AND NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
CHARRED Corn & WILTED KALE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed kale and cook until wilted. Remove from the pan and set aside.
LAYERS OF FLAVOUR
In a bowl, combine the mustard cream and loosen with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the drained sun-dried tomatoes, the cooked gnocchi, the charred Corn & kale, and seasoning.
SENSATIONAL SALAD
Plate up the biltong and gnocchi salad. Sprinkle over the grated cheese, top with the fanned Apple, and scatter over the toasted nuts. Enjoy, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rooibos-poached Apple & Biltong Salad?
The preparation time for Rooibos-poached Apple & Biltong Salad with gnocchi, sun-dried tomatoes & kale is between 25 and 40 minutes.
What is the total time required to make Rooibos-poached Apple & Biltong Salad with gnocchi, sun-dried tomatoes & kale?
The total time required to make Rooibos-poached Apple & Biltong Salad with gnocchi, sun-dried tomatoes & kale is between 40 and 55 minutes.
How many servings does Rooibos-poached Apple & Biltong Salad provide?
4 servings
What are the main ingredients in Rooibos-poached Apple & Biltong Salad?
Almonds, Apple, Beef Biltong, Corn, Grated Italian-style Hard Cheese, Kale, Mustard Cream, Potato Gnocchi, Rooibos Tea Bag, Spice Blend, Tomato, White Wine
What is the nutritional information of Rooibos-poached Apple & Biltong Salad?
Calories: 772, Carbs: 78 grams, Fat: grams, Protein: 42.4 grams, Sugar: 28.6 grams, Salt: 1696 grams
How do I prepare Rooibos-poached Apple & Biltong Salad?
GOLDEN GNOCCHI: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside. SENSATIONAL SALAD: Plate up the biltong and gnocchi salad. Sprinkle over the grated cheese, top with the fanned apple, and scatter over the toasted nuts. Enjoy, Chef! CHARRED CORN & WILTED KALE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed kale and cook until wilted. Remove from the pan and set aside. AND NOW FOR THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PERFECTLY POACHED: In a pot, combine the halved apple, the wine, the tea bag, the spice blend, 20ml of sweetener, and 300ml of water. Place over medium heat and cover. Simmer until the apple is tender and the liquid is slightly reduced, 15-20 minutes. Remove from the pot, reserving the poaching liquid, and slice the apple to resemble a fan. IT’S A GO FOR GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Remove from the heat and drain. LAYERS OF FLAVOUR: In a bowl, combine the mustard cream and loosen with the poaching liquid in 5ml increments until drizzling consistency. Add the biltong, the drained sun-dried tomatoes, the cooked gnocchi, the charred corn & kale, and seasoning.
What should be prepared from my kitchen to make Rooibos-poached Apple & Biltong Salad?
Almonds, Apple, Beef Biltong, Corn, Grated Italian-style Hard Cheese, Kale, Mustard Cream, Potato Gnocchi, Rooibos Tea Bag, Spice Blend, Tomato, White Wine
How many calories does Rooibos-poached Apple & Biltong Salad have?
772 calories
How much fat content does Rooibos-poached Apple & Biltong Salad have?
grams