Here are some fabulous recipes that can be used using any of the flavors offered in our range of Biltong Regular products.
Biltong Soup
125 ml / Half a cup of butter
2 beef stock cubes
10 ml / 2 teaspoons coarsely ground black pepper
2 ml / half a teaspoon whole nutmeg, grated
2 ml / half a teaspoon freshly ground coriander
250 ml / one cup of cake flour
500 ml / 2 cups of milk
2 liters / 8 cups of boiling water
250 ml / one cup of coarsely grated Cheddar cheese
200 g / half a pound of finely sliced moist Biltong
Cream and Port to taste
100 g / quarter pound of grated blue cheese
Bread Sticks for serving
Melt the butter in a heavy-based saucepan.
Crumble the stock cubes and add the spices.
Add flour and heat, stirring continually until the flour begins to melt & simmer.
Mix in the milk and boiling water, and slowly stir into the flour mixture.
Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken.
Remove the roux from the heat and stir in the Cheddar cheese and half the Biltong.
Do not bring the mixture to boil again.
Keep warm until ready to serve.
Stir in a little fresh cream and port just before serving if desired.
Ladle the hot soup into deep soup bowls and scatter a little of the remaining Biltong and crumbled blue cheese on top. Serve with bread sticks.
Biltong Carpaccio on Arugula leaves with Avocado & Feta Salsa
Half a Pound of sliced Biltong or 4 Packets of the Biltong flavor of your choice.
Honey & Mustard Dressing : 180 ml Olive Oil; 45 ml of Red Wine Vinegar; 10 ml Honey; 5 ml Dijon mustard and Salt & Fresh Ground Black Pepper to taste. Mix all ingredients together in a blender or by hand.
Avocado & Feta Salsa : 200 g Feta Cheese, cut in small cubes; 2 firm avocados, peeled and cut in small cubes; 2 Spring Onions, finely sliced; 30 ml mixed bean sprouts. Turn ingredients gently together.
To Serve : 2 large handfuls of Arugula Leaves and Bean Sprouts for garnishing.
Place Arugula Leaves on a platter. Place Biltong slices on the leaves. Place a large serving of the Salsa on the center and cover with the Honey & Mustard dressing. Garnish with Bean Sprouts and SERVE!
Biltong Pate
200g /7 oz Button Mushrooms, thinly sliced
1 small Onion, chopped
50g / 2oz Butter
100g / 4oz Biltong , finely grated
250g / 9oz Cream Cheese
250g / 9oz Whipping Cream, lightly whipped
To serve garnish with Fresh Watercress & wafer thin slices of Biltong
Instructions
Melt the butter in a frying pan, add the mushrooms and onions and sauté until soft.
Set aside and allow to cool completely.
Once cold, place the onion mixture in a food processor together with the rest of the ingredients and blend well.
To serve - garnish with watercress and wafer-thin slices of Biltong.
Serve with crackers or thin slices of fresh baguette bread Serves 4-6
Biltong Salad
Young Spinach or Swiss Chard leaves OR substitute with a packet of mixed Salad leaves (as often found pre-washed in supermarkets)
Butter Lettuce leaves
Red Butter Lettuce leaves
250g / 9 oz thinly sliced moist Biltong
2 hard boiled Eggs
Some chopped Parsley
1/2 a cup of Bean Sprouts or a small bunch of Watercress
1 cup of Croutons
French dressing
1 tblsp White Wine Vinegar or Lemon Juice
2 tblsp Olive Oil or Vegetable Oil
1 tsp Salt
A pinch Sugar (optional)
2 cloves of Garlic, chopped
1/2 tblsp chopped Parsley or fresh Herbs
First make the dressing by combining all the ingredients in a screw top jar.
Place all the salad ingredients into a large salad bowl and toss lightly.
Just before serving, shake the dressing well and drizzle over salad ingredients.
Toss lightly, then scatter croutons over. Serves 4
Biltong Spread
125 g / 5 oz Smooth Cream Cheese with Chives
30 ml / 2 tblsp Mayonnaise
30 ml / 2 tblsp Lemon Juice
60 g / 4 tblsp grated Biltong
Salt & freshly ground Black Pepper to taste
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.
Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with Biltong mixture and garnish with sliced olives or gherkins.
Biltong Muffins
120 g / 5 oz Whole-wheat flour (250 ml)
120 g / 5 oz Cake flour (250 ml)
200 g / Half a pound Biltong - finely chopped (500 ml)
50 g / 2 oz Cheddar Cheese (125 ml)
30 ml / 2 tblsp Baking powder
3 Eggs
200 ml / 7 oz Milk
100 ml / Quarter cup Cooking oil
5 ml Salt
15 ml / 1 tsp Lemon juice
Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at
220° C / 420° F for 11 minutes. Leave to cool slightly before removing and serving with butter.
Makes 12.
Biltong Pot Bread
DOUGH for Biltong Pot bread
240 g / 9 oz Cake flour (500 ml)
20 ml / 4 tsp Baking Powder
2 ml / Half a tsp Salt
5 ml / 1 tsp Mustard powder
100 g / Quarter Pound of Butter
Approximately 100 ml / Quarter cup of Milk
1 Egg - beaten
FILLING for Biltong Pot bread
120 g / 5 oz Finely Ground Biltong (250 ml)
200 g / Half a pound of Smooth cottage cheese
30 ml / 2 tblsp Chopped parsley
Freshly ground pepper to taste
Mayonnaise to moisten
15 ml / 1 tblsp Lemon juice
To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried bread crumbs.
Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm / Half Inch thick.
To make the filling mix all ingredients together and spread over the dough keeping 25mm / 1 inches clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in grease proof paper and refrigerate for about 30 minutes.
Carefully cut the dough into 25mm / 1 mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - and then serve with crisp vegetable sticks and lettuce leaves.
Serves 6.
Potato Salad with Biltong
1 kg / 4.5 lbs Potatoes, boiled until just tender
125 - 250 g / 6 - 9 oz Sliced Biltong
2 onions, chopped
125 g / 5 oz button mushrooms, sliced
1 green sweet bell pepper, seeded and chopped
Dressing
100ml / Quarter Cup of mayonnaise
100 ml / Quarter Cup of sour cream
100 g / Quarter pound Cheddar cheese, grated to make 250 ml
3 eggs, boiled and mashed
30 ml / 2 tblsp Mrs Ball's chutney or any other tangy chutney
Salt & freshly ground black pepper to taste
5 ml / 1 tsp dried or 15 ml / 1 tblsp chopped fresh parsley
Skin and slice the potatoes
Fry the onions, mushrooms and green bell pepper in oil until onions are transparent
Scatter over the potato slices along with the Biltong
Mix the dressing ingredients and stir into the potatoes. Serve hot or cold.
