Some Biltong Recipes from Somerset East
Janet Telian's Somerset East Caesar Salad
- GARLIC CROUTONS: Torn pieces of day old bread without crust, 2-3 cupfuls: 100 ml olive oil, heated till just warm with 2 cloves crushed garlic. Turn the bread pieces in this fragrant oil and bake the croutons at 180º C till crisp and golden.
- ROASTED PUMPKIN OR BUTTERNUT: Cut in thick slices, peel, and turn in a little oil; allow 100g per person. Put into roasting tray with a few tablespoons water. Roast till tender, scattering with 5 ml coriander seeds just before roasting is complete.
- SHAVINGS OF MOIST BILTONG: as long and thin as possible, about 30g per person.
- SALAD LEAVES: Chinese cabbage leaves, rocket leaves and other tasty salad leaves such as black mustard, radicchio, etc. as available. If only iceberg lettuce is available, pep up crunch with finely shredded white or green cabbage. Break into convenient pieces not too small.
- DRESSING: 1 egg, boiled for 2 minutes, cooled; 2 tsp dijon mustard; 60 ml olive oil; 30 ml or more freshly squeezed lemon juice; salt, pepper and cayenne pepper; Crush soft boiled egg with the mustard and mix in oil and lemon and seasonings; should be quite piquant.
- MAKE UP THE SALAD: Toss salad leaves in some of the dressing and pile on the serving plates. Arrange the roasted pumpkin or butternut on the plates with biltong and croutons all over. Drizzle the rest of the dressing over the tops.
Biltong Pastries -ideal to serve with drinks
Make a light pastry from 250 g butter rubbed into 250 g flour, then add 250 g grated cheese, 2 egg yolks, 20 ml lemon juice, a dash of cayenne, and 2,5 ml salt. Roll out fairly thinly, cut into shapes, and bake until browned and crisp. Sandwich together immediately before serving with Biltong Butter made by mixing 150g softened butter, 75 g grated biltong, 15 ml lemon juice, and a little cayenne or smoked paprika to taste.
- Prepare a pastry crust, and bake blind. Combine the following ingredients, and pour into the crust.
- 4 eggs, 2 egg yolks, 125 ml grated biltong, 2 ml salt, 1 ml freshly ground black pepper, pinch of grated nutmeg, 15 ml lemon juice, 5 ml lemon zest, 75 ml sour crream, 50 ml milk.
- Bake at 160° C for 30 minutes, garnish with sliced biltong and serve warm.
- Melt 125g butter, add 250 ml flour, 10 ml black pepper, 1/2 teaspoon nutmeg and 1/2 teaspoon ground coriander, and stir until cooked through. Stirring continuously, add 500 ml milk and 1,5 litres stock of your choice. Stir over low heat until thickened. Remove from the heat and add 250 ml grated cheddar cheese and 100g finely grated biltong. Heat without allowing the soup to boil, and add cream to taste, just before serving. Top each serving with a generous sprinkling of grated biltong.
- 250 ml wholewheat flour, 250 ml cake flour, 25 ml baking powder, 5 ml mustard powder, pinch of cayenne, 500 ml grated biltong, 125 ml grated strong cheddar, 3 eggs, 200 ml milk, 100 ml oil, 5 ml salt, 15 ml lemon juice
- Mix all ingredients together until blended; do not over mix. Spoon into greased muffin tins and bake for 12 - 15 minutes in a hot oven.
- Mix 250 g cream cheese with 15 ml lemon juice, 15 ml grated onion, 30 ml finely chopped parsely and a dash of cayenne pepper. Form into small balls, and roll in grated biltong.
Biltong and Mushroom Dip
- Fry two finely chopped spring onions and 250 g button mushrooms in a little butter until soft. Place in a processor with 30 g soft butter, 250 ml mayonnaise, 125 ml sour cream, 15 ml lemon juice and a pinch of cayenne. Blend until smooth and creamy. Mix in 250 ml grated biltong, and add a little more cream if necessary. Serve with biscuits or triangles of toast.
- Cut bite sized cubes of wholewheat bread. Mix soft butter with Marmite to taste, and butter each side of the cubes. Roll them in grated biltong, and watch them disappear!