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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 grated biltong (250 ml)
200 g smooth cottage cheese
15 ml lemon juice
30 ml chopped parsley
Freshly ground black pepper to taste
Mayonnaise to moisten To make the dough:
Sift together the dry ingredients. Cut the butter
into the flour with a knife and then rub it in with
your fingertips 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 10 mm thick. To
make the filling:
Mix all ingredients together and spread over
the 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 25-mm slices and arrange them,
cut side down, on the bottom of a greased No. 3
flat-bottomed 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, place a few small, hot coals
on the lid and bake for 20-30 minutes or until the
bread is golden brown and cooked. Turn out, cool
slightly, then serve with crisp vegetable sticks
and lettuce leaves.
SERVES 6
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BILTONG SPREAD125
g smooth cream cheese with chives
30 ml mayonnaise
30 ml lemon juice
30 ml chopped parsley
60 g grated biltong (125 ml)
Salt and 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 heated cooking
oil until golden brown. Cool on a wire rack,
then spread with biltong mixture and garnish with
sliced olives or gherkins.
MAKES ABOUT 300 ml
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BILTONG MUFFINS
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 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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BILTONG AND CHEESE QUICHE
Pastry
150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water Filling
2 leeks sliced
15 ml butter
15 ml cooking oil
30 ml chopped fennel leaves or parsley
120 g grated biltong or strips of moist beef
biltong (250 ml)
4 eggs, beaten
250 ml cream
125 ml sour cream
100 g grated Cheddar cheese (250 ml)
5 mustard powder
15 ml lemon juice
5 ml grated lemon rind
freshly ground black pepper to taste To make
the pastry: Sift together the flour,
salt and mustard. Cut butter into small cubes,
add to flour and rub in lightly with fingertips.
Gradually add water, mixing to a soft dough,
turn out onto a pastry board and shape into a
smooth ball. Place the dough in a plastic bag
or cling wrap and refrigeate for at least 30
minutes. Roll out on a floured pastry board and
line a 230-mm diameter quiche dish. Refrigerate
for a further 30 minutes, then bake blind
(See box below)
To make the filling: Sauté the leeks in heated
butter and cooking oil until transparent. Scatter
leeks on the base of the pastry case. Mix remaining
ingredients and pour into pastry case.
Bake at 160ºC for 35-45 minutes until set.
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BILTONG STARTER
WITH LEMON FENNEL SAUCE
250 g biltong, thinly sliced (500 ml) French
salad dressing
30 ml wine vinegar or lemon juice
60 ml olive or salad oil
5 ml salt
Freshly ground black pepper to taste
30 ml chopped parsley
30 ml chopped spring onion Lemon fennel sauce
150 ml mayonnaise
150 ml sour cream
5 ml chopped fennel leaves
1 small onion, grated
15 ml chopped parsley
15 ml lemon juice
1 ml mustard powder
salt and pepper to taste Garnish
small butter lettuce leaves
red pepper, cut into strips Mix ingredients
for French salad dressing and
pour over biltong slices. Marinate for 4-6 hours.
Combine all ingredients for lemon fennel sauce.
Arrange 4-6 slices of biltong in a fan on each
plate and garnish with lettuce leaves and red pepper.
Spoon a little sauce onto each plate and serve.
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BILTONG SALAD
A
few young spinach leaves
A few cos lettuce leaves
A few red butter lettuce leaves
250 g thin slices moist beef biltong
2 hard-boiled eggs, quartered
30 ml chopped parsley
approximately 120 ml bean sprouts or small
bunch watercress
250 ml croutons 250 g biltong, thinly sliced
(500 ml) French salad dressing
30 ml wine vinegar or lemon juice
60 ml olive or salad oil
5 ml salt
Freshly ground white pepper to taste
5 ml mustard powder
pinch sugar (optional)
2 cloves garlic, chopped
15 ml chopped parsley or fresh herbs Toss all
the leaves together lightly.
Add remaining ingredients, except croutons
and the dressing, and toss lightly.
Make the dressing by combining all the
ingredients in a screw-top jar. Just before
serving, shake the dressing well and drizzle
over salad ingredients. Toss lightly, then
scatter croutons over. Serve with hot,
buttered scones.
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