Recipes with Biltong
Biltong Salad
Salad
a few young Spinach or Swiss Chard leaves*
a few Butter Lettuce leaves*
a few Red Butter Lettuce leaves*
250g thinly sliced moist Biltong
2 hard boiled Eggs
some chopped Parsley
1/2 a cup Bean Sprouts or a small bunch of Watercress
1 cup 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 of 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
*substitute with a packet of mixed Salad leaves (as often found pre-washed in supermarkets)
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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 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.
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120 g Whole-wheat 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
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DOUGH 
FILLING
120 g Ground Biltong (250 ml)
200 g Smooth cottage cheese
30 ml Chopped parsley
Freshly ground 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 keeping 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
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