Ways with biltong



biltong

If you can rescue the biltong bag from the kids, these ideas are delicious!

Biltong and cauliflower soup
Serves 4 | Takes 25 mins 

Ingredients

  • 1 large cauliflower, cut into florets
  • 750ml milk
  • 2 bay leaves
  • 2 sprigs thyme
  • 5ml grated nutmeg
  • 250g biltong, shaved

Method

  1. Heat the cauliflower, milk, bay leaves and thyme on medium-high. Season. Bring to a boil, lower
    heat and simmer for 15-20 minutes or until the cauliflower is soft.
  2. Remove the bay leaves and thyme. Blitz the soup until smooth. Check seasoning.
  3. Sprinkle with nutmeg and add the biltong.

Biltong sarmie
Serves 4 | Takes 15 mins

Spread 8 seed loaf slices with butter. Divide 30ml wholegrain mustard between 4 of the slices, followed by 1 thinly sliced red onion, 200g sliced moist biltong, and a handful of rocket. Place the other slices on top and enjoy.

Biltong pâté
Serves 4 | Takes 15 mins

Combine 250g cream cheese with 200g chopped moist biltong and small handfuls of both chopped parsley and chives. Season with lots of coarsely ground black pepper. Serve on toasted ciabatta slices.

Biltong salad
Serves 4 | Takes 15 mins 

Combine a handful of rocket6 chopped spring onions200g sliced moist biltong100g crumbled soft blue
cheese and 6 sliced preserved figs. Drizzle with 30ml olive oil and 30ml balsamic vinegar.

READ MORE: LEARN TO MAKE YOUR OWN BILTONG AT HOME 

Biltong mousse
Serves 4 | Takes 30 mins + setting 

Spray 4 x 250ml pudding moulds with cooking spray. Heat 15ml olive oil on medium-high and sauté 1 chopped onion. Add 45ml water to 20ml gelatine powder and leave to bloom. Bring 100ml chicken stock to a boil, remove from the heat, add the gelatine and whisk until all the gelatine has melted. Add the onion and 100g finely chopped biltong to the gelatine mixture and cool. Whisk together 45ml sour cream and 150ml evaporated milk until stiff. Add the gelatine mixture. Whisk 250ml cream until it forms stiff peaks. Fold the cream into the biltong mixture until well combined. Pour the mousse into the moulds. Refrigerate for 1 hour. Unmould and serve.

Biltong muffins
Makes 12 | Takes 20 mins 

Combine 500ml self-raising flour, 250ml finely chopped biltong, 125ml grated Cheddar3 eggs, 160ml milk, 60g melted butter and 5ml salt. Spoon into 12 holes of a standard greased muffin pan. Bake at 220°C for about
12 minutes until cooked.

FEATURE: VICKIE DE BEER ASSISTED BY RACHAEL KRUYER AND JULIA VAN MAARSEVEEN PHOTO: SALIE VAN HEERDEN


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