Biltong, a form of dried and cured meat that originated in Southern Africa.
Yes, that’s right, biltong in it’s truest form belongs to us and we really love our biltong. In fact, we love biltong so much that one South African, Maxine ‘Dr Biltong’ Jones, received her doctorate degree in food science from Stellenbosch University with her PhD research focused on the science of making consistently great biltong and South African expats miss biltong so much that you will now find many South African shops in London and the UK that sell foods such as Ouma Rusks, koeksisters and of course biltong.
If that is not enough to convince you of the South African love of biltong, we even have the annual Biltongfees event taking place in our own backyard in Dundee, KZN.
Now that we all agree that we really do love our biltong, we have taken the liberty of searching wide and far on your behalf for the very best biltong recipes that you can make on rugby game days, family events or as a treat for your colleagues at work.
Manolis Top 3 Biltong Recipies
Ingredients: • 500g Self-raising flour • 55g ox tail soup powder • 500ml Buttermilk • 125ml grated cheddar cheese • 150ml fine biltong • A pinch of red pepper
Method: Preheat the oven to 180˚C and coat the bread pan with butter. Mix the self-rising flour, soup powder, buttermilk and biltong well and evenly. Spoon into the pan and flatten the top. Spread the cheese and red pepper over the top. Bake in the oven for 1 hour.
Biltong and Olive SaladIngredients: • 200g chopped biltong • 6 cup fresh shredded rocket • ½ cup chopped ripe avocado • ¼ cup crumbled feta cheese • ¼ cup chopped cherry tomatoes • ¼ cup cored calamata olives Method: Toss the biltong, rocket, avo, feta cheese, tomatoes and olives together. Salt to taste and add a salad dressing of your choice.
Biltong Mushroom SoupIngredients: • 300g finely grated biltong • 300g chopped mushrooms • 125g butter • 250ml flour • ½ cup milk • 200ml cream • 1 small block of beef stock • 300ml grated cheese • 20ml ground pepper • A pinch of cayenne pepper • Salt to taste Method: Melt the butter in a pot and add the mushrooms, black pepper and cook for 5 minutes on between 180 and 200 degrees. Add the flour and mix well. While mixing add the milk and stock and stir continuously. After mixing well, allow it to simmer slightly and then add cheese. Reduce the heat and continue mixing and stirring until the cheese is melted. Add cream and stir continuously. Before serving, add the Manolis Munchies biltong on the top for garnish and enjoy your amazing soup.