Biltong Recipies
   
                   
        Biltong Spread        
 
     

 

  • 125 g smooth cream cheese with chives
  • 30 ml mayonnaise
  • 30 ml lemon juice
  • 60 g grated biltong (125 ml)
  • 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 wholewheat bread and garnished with thin slices of lemon or cucumber.

Spread on bread canapes - 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 Wholewheat flour (250 ml)
  • 120 g Cake flour (250 ml)
  • 200 g Biltong - finely chopped (500 ml)
  • 50 g Cheddar Cheese (125 ml)
  • 30 ml Baking powder
  • 3 Eggs
  • 200 ml Milk
  • 100 ml Cooking oil
  • 5 ml Salt
  • 15 ml Lemon juice
       
       

 

Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter.

Makes 12

       
                   
        Biltong Potbread        
       

DOUGH

  • 240 g Cake flour (500 ml)
  • 20 ml Baking Powder
  • 2 ml Salt
  • 5 ml Mustard powder
  • 100 g Butter
  • Approximately 100 ml Milk
  • 1 Egg - beaten

FILLING

  • 120 g Ground Biltong (250 ml)
  • 200 g Smooth cottage cheese
  • 30 ml Chopped parsley
  • Freshly gound pepper to taste
  • Mayonnaise to moisten
  • 15 ml 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 breadcrumbs.
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 thick.

To make the filling mix all ingredients together and spread over the dough keepin 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the centre 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

     
     
 
   
       

Biltong Salad 

  • Finely sliced Biltong
  • Sun-dried tomatoes
  • Avocado
  • Lettuce & Greens
  • Boiled Eggs cut into slices
  • Feta Cheese
  • Cucumber
  • Onion
  • mandarin slices
  • Freshly gound pepper to taste

For the dressing:

  • 60ml olive oil
  • 20ml lemon or lime juice
  • 1 tablespoon dry white wine
  • A good pinch of salt and a grinding or two of black pepper
  • A teaspoon of mustard powder (or a teaspoon of ready made hot English mustard)
  • Pinch of sugar
  • 2 cloves of garlic, peeled and finely chopped
  • 1 tablespoon chopped fresh parsley