Recipes
This page is dedicated to you, our loyal supporter! Biltong is synonymous with rugby, and socialising, so why not have some more fun in the kitchen with these yummy delights. Submit your favourite recipe using biltong HERE and it could be added to the recipe list below – you will get the credit and could win a biltong hamper for your creativity!
Here’s a quick one to get you started…. Use a generous helping of Billie Boys Biltong Powder as the filling for buttered bread sandwiches and see the kids come running back for more!
Submit your favourite biltong recipe HERE
HONEYBUSH-POACHED PEAR-AND-BILTONG SALAD
HONEYBUSH-POACHED PEAR-AND-BILTONG SALAD
INGREDIENTS
| • 2 T wholegrain mustard • 1 cup olive oil • 5 T balsamic vinegar • 70 g treacle sugar • 200 g moist biltong, thinly sliced • For the poached pears: • 3 cups white wine • 2 honeybush teabags • 200 g sugar • 1 star anise • 1 cinnamon stick • 10 peppercorns |
• 5 cloves • 4 pears, peeled • 60 g walnuts, crushed • 1 T biltong powder • 120 g Gorgonzola • 1 T caster sugar • For the salad: • 20 g Baby spinach leaves, shredded • 60 g walnuts, roasted and salted • 20 g microgreens • 1 T biltong powder, to garnish |
COOKING INSTRUCTIONS
Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.
To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.
Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.
Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.
To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.
BILTONG-AND-BACON DIP WITH PARMESAN BREADSTICKS
BILTONG-AND-BACON DIP WITH PARMESAN BREADSTICKS
INGREDIENTS
| • For the Parmesan breadsticks: • 180 g cake flour • ½ cup water • 4 T extra virgin olive oil • 4 T butter, melted • 50 g Parmesan, grated |
• For the biltong-and-bacon dip: • 1 T canola oil • 125 g bacon • 1 cup cream cheese • 6 T biltong powder • 2 t Dijon mustard |
COOKING INSTRUCTIONS
Preheat the oven to 180°C.
To make the Parmesan breadsticks, place the flour, water and oil in a mixing bowl and mix using your hands. If the dough is too wet, add extra flour; if too dry, add extra water.
Knead the dough on a clean, lightly floured surface for 10 minutes, then cover with clingwrap and allow to rest for 15 minutes.
After resting, roll out the dough to a thickness of 5 mm. Using a sharp knife, cut out 1 cm-wide strips of dough. Twist and brush with the melted butter, then scatter over the Parmesan.
Place on a greased baking tray and bake for 10 minutes, or until crisp. Serve with the biltong-and-bacon dip.
To make the biltong-and-bacon dip, heat the canola oil in a pan over a medium heat. Roughly chop the bacon and fry until crisp. Drain on kitchen paper. In a food processor, blend the cream cheese, 5 T biltong powder and the Dijon mustard until well combined. Spoon into a serving dish and scatter over the crispy bacon. Garnish with the remaining biltong powder.
RECIPE BY: Abigail Donnelly https://taste.co.za/
ALMOND FRENCH TOAST WITH BOILED EGGS & BILTONG POWDER
ALMOND FRENCH TOAST WITH BOILED EGGS AND BILTONG POWDER
INGREDIENTS
For the French toast:
| • 6 free-range eggs • ½ cup cream • 4 ciabatta, thick slices • 100 g almonds, roughly chopped |
• 3 T butter • 4 free-range eggs, soft-boiled • ¼ cup biltong powder • ¼ cup maple syrup |
COOKING INSTRUCTIONS
Preheat the oven to 180°C. To make the French toast, whisk the eggs and cream. Soak the ciabatta in the egg mixture for 5 minutes, then roll in the almonds on both sides.
Heat the butter in a nonstick pan over a medium to high heat. Fry the bread on both sides for 3 minutes, or until golden brown. Finish in the oven for 5 minutes.
To serve, cut the tops o the boiled eggs and sprinkle with biltong powder. Serve with the French toast and a drizzle of maple syrup.
RECIPE BY: Abigail Donnelly https://taste.co.za/
BILTONG, GORGONZOLA & FIG SALAD
BILTONG, GORGONZOLA AND FIG SALAD
INGREDIENTS
| • 2 heads baby gem lettuce • 4 fresh figs, torn • 100 g Gorgonzola, crumbled • 4 T cashews, roasted • 300 g biltong. moist |
• 2 T lemon juice • 1 T mustard, wholegrain • 4 T olive oil • 2 t brown sugar • 4 T olive oil |
COOKING INSTRUCTIONS
Toss the baby gem lettuce heads with the torn fresh figs, crumbled Gorgonzola, roasted cashews and the moist biltong.
Mix the lemon juice, wholegrain mustard, olive oil and brown sugar and drizzle over the salad.
RECIPE BY: Abigail Donnelly https://taste.co.za/
POTATO SALAD WITH BILTONG
POTATO SALAD WITH BILTONG
- 1 kg Potatoes, boiled until just tender
- 125 – 250 g Sliced Biltong
- 2 onions, chopped
- 125 g button mushrooms, sliced
- 1 green bell pepper, seeded and chopped
Dressing 100ml of mayonnaise 100 ml of sour cream 100 g Cheddar cheese, grated (250 ml) 3 eggs, boiled and mashed 30 ml Mrs Ball’s chutney Salt & freshly ground black pepper to taste 5 ml dried or 15 ml chopped fresh parsley
Method: 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.
BILTONG SOUP
BILTONG SOUP
| 125 ml butter 2 beef stock cubes 10 ml coarsely ground black pepper 2 ml whole nutmeg, grated 2 ml freshly ground coriander 250 ml cake flour |
500 ml milk 2 litres boiling water 250 ml coarsely grated Cheddar cheese 200 g finely sliced moist Biltong Cream and Port to taste 100 g grated blue cheese |
Method 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 & PEPPERDEW RISOTTO
BILTONG & PEPPERDEW RISOTTO
| 250 g butternut 15 ml olive oil 15 ml butter 2 cloves garlic, peeled and finely chopped 1 medium onion, finely chopped 250 g risotto (Arborio) rice |
75 ml white wine 500 ml hot vegetable stock 125 ml milk 50 g Billie Boys biltong, chopped 4 Peppadews™, chopped |
Method
Cook the butternut according to the microwave instructions on the packet.
Heat the oil and butter together in a medium-sized pot. Fry the onion gently until translucent. Stir in the rice to ensure each grain is coated.
Pour on the wine and cook it off briefly.
Slowly begin stirring in the hot stock, 100 ml at a time, stirring continuously to a creamy mixture for 20 minutes, or until all the stock has been added, and the rice grains are just tender. Stir in the milk and cook 5 minutes more.
Add in the biltong, Peppadews and cooked butternut. Heat through and serve immediately as a main course in flat bowls, or as a rice side-dish firmly packed into greased ramekin dishes, then abruptly turning them upside down onto the plate and lifting the dish away.
Cook Time:
30 minutes Risotto is traditionally associated with Italian cuisine, but being so versatile, we have added biltong and Peppadew to give it a South African flavour.
Tip: The secret to a successful risotto is continual stirring with the slow addition of hot stock. Do not rush this process. Recommended wine: a dry White or young Merlot
BILTONG PATE
BILTONG PATE
200g Button Mushrooms, thinly sliced
1 small Onion, chopped
50g Butter
100g Billie Boys Biltong Powder
250g Cream Cheese
250g Whipping Cream, lightly whipped
Fresh Watercress
Thin biltong slices for decorating
Method
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 & BUTTERNUT TAGLIATELLE
BILTONG & BUTTERNUT TAGLIATELLE
300g butternut
10g fresh thyme sprigs
2tbsp olive oil
100g sliced biltong
250g fresh tagliatelle
50g wild rocket
40g soft goat’s cheese, crumbled
Method:
Chop the butternut into small cubes. Toss in a roasting tin with the olive oil and add the sprigs of fresh thyme.
Cook at 160C for 20 minutes until the butternut is soft and slightly browned.
Layer the biltong slices on top of the butternut and cook for another 5 minutes until it is warmed through.
Meanwhile, cook the tagliatelle according to the packet instructions
Drain the pasta and put into bowls. Add the butternut and biltong to the pasta, removing the thyme sprigs.
Top with the rocket and crumbled goat’s cheese and serve.
Mix all the ingredients into the pasta before eating.
Courtesy of Sandy from
http://eatingcoventgarden.com/?cat=11