Biltong – one of South Africa’s claim to fame. Various types of meat such as kudu, beef, springbok and even chicken are cured to preserve it by drying it. Spices are added to enhance the flavour and add variety.

When you travel around South Africa, you will come across so many shops and vendors selling biltong that you are bound to arrive home with bundles of it. It is also a great gift to give someone when you return from Africa, as it is easy to transport and won’t spoil.

Besides eating it straight out of the packet, biltong has become quite a trend in many restaurants, with chefs pulling out all the stops to showcase this unique delicacy. Here are a few ways in which to have fun with biltong and impress your friends and family.

Biltong Tart

Pastry:
125g Flour (260 ml)
125g cream cheese or cottage cheese
125g Butter (135 ml) 1ml salt

Method:
Sift the flour and salt together. Rub the butter into the flour mixture, using your fingertips. Mix the cream cheese in with a knife. Place the dough in the refrigerator to cool. Roll the dough out to about 3mm thickness. Place pastry in an un-greased pie tin about 200mm in diameter. Bake pastry shell for 15 minutes at 220 degrees C (450 degrees F.)

Filling:
20g Flour (37,5 ml)
50g Mushrooms chopped (150 ml)
20g Butter (25 ml) 3 ml lemon juice
250ml milk 10g onion, chopped (10 ml)
50g finely grated biltong (200ml) 5 ml parsley, chopped
10g Butter (12,5ml) 2 eggs

Method:
Add the milk gradually and keep stirring until the sauce boils. Boil it for 3 minutes. Chop the mushrooms and sprinkle with lemon juice. Sauté the mushrooms and chopped onion in the 10g butter until brown. Add to the white sauce. Separate the eggs, beat the egg yolks and add to the white sauce. Beat the egg whites until stiff and fold into mixture. Spoon into partially baked pastry shell and bake for 10 minutes at 200 degrees C (400 degrees F.) (8-10 servings)

Biltong Scones

Ingredients:
50 g grated biltong (200ml)
100 ml milk or thin cream
95 g flour (400ml) 30 g butter (33 ml)
2 ml marmite 1 egg

Method:
Sift together all the dry ingredients, except the biltong. Rub the butter into the flour mixture with the fingertips until the mixture is crumbly. Add the grated biltong. Beat the egg and milk together and cut the liquid into the flour mixture with a knife. Roll dough out to 25 mm thickness and cut into squares. Place squares on a slightly greased baking sheet and bake at 220 degrees C (450 degrees F) for 12 minutes.
Spread butter onto scones while hot. (12 scones)

Biltong Muffins

Ingredients:
120 g Whole-wheat flour (sifted)
120 g Cake flour (sifted)
200 g Biltong – finely chopped
50 g Cheddar Cheese (grated)
30 ml Baking powder (sifted)
3 Eggs (lightly whisked)
200 ml Milk
100 ml Cooking oil
15 ml Lemon juice

Method:
Combine together all the dry ingredients and then add the eggs, milk, oil and lemon juice. Mix gently until the ingredients are incorporated. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter. Serves 10 people.

Biltong & Avocado salad

Ingredients:
200 g Beef Biltong (thinly sliced)
1 packet mixed lettuce salad leaves
1 large, avocado (peeled and diced)
250 g cocktail tomatoes (halved)
1 cucumber (sliced)
50 g feta cheese (diced)
50 g pitted black olives
125 ml salad dressing of your choice

Method:
Rinse salad leaves and drain thoroughly. In a large salad bowl, add lettuce leaves, biltong, diced avocado, cocktail tomatoes, cucumber, feta cheese and olives. Toss together and refrigerate. Before serving, sprinkle dressing over salad.

Biltong Soup

Ingredients:
125g butter
250ml flour
10ml black pepper
½ tsp nutmeg
½ tsp ground coriander
500ml milk
1.5 litres beef stock
250ml cheddar cheese (grated)
250g biltong (finely grated)
125ml cream

Method:

Melt the butter in a saucepan and add the flour. Stir over a low heat for one minute (ensure it does not burn). Add the black pepper, nutmeg and ground coriander. Stirring continuously, gradually add the milk and the stock. Stir over low heat until thickened. Remove from the heat and add the cheese and 200g of the 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.