Hierdie is regtig die lekkerste en u moet maak.

Bestandele:

1. 1 Pak blaardeeg
2. Kaas
3. 300gr gekerfde biltong
4. 6 eiers
5. 250ml room
6. 1 houertjie gladde maaskaas of roomkaas
7. Sout en peper
8. 1 kop melk

Metode:

1. 1 Pak blaardeeg – rol uit en druk in plat tertbak of in ramekins
   (1 blaardeeg puff patry is genoeg vir 10 bakkies)
2. Rasper nou ‘n klomp kaas bo-oor
3. Gooi ongeveer 300gr gekerfde biltong oor
4. Klits saam:
   1. 6 eiers
   2. 250ml room
   3. 1 houertjie gladde maaskaas of roomkaas (by kamertemperatuur)
   4. Sout en peper na smaak
   5. 1 kop melk
5. Gooi bo-oor die deeg en biltong – rasper weer net bietjie kaas bo-oor en bak in oond vir 1 uur op 180 grade
6. Net voor opdiening, gooi nog paar stukkie biltong oor.
7. Bedien warm of lou.

Translation

Biltong Tart

These are really the most delicious and you must make them.

Ingredients:

• 1 pack of puff pastry
• Cheese
• 300gr sliced biltong
• 6 eggs
• 250ml cream
• 1 container of smooth cottage cheese or cream cheese
• Salt and pepper
• 1 cup of milk

Method:

1. 1 Pack puff pastry – roll out and press into flat pie tin or ramekins
   (1 puff pastry is enough for 10 bowls)
2. Now grate a bunch of cheese on top
3. Pour over about 300gr of sliced biltong
4. Whisk together:
   1. 6 eggs
   2. 250ml cream
   3. 1 container of smooth cottage cheese or cream cheese (at room temperature)
   4. Salt and pepper to taste
   5. 1 cup of milk
5. Pour over the dough and biltong – again grate some cheese on top and bake in the oven for 1 hour at 180 degrees
6. Just before serving, add a few pieces of biltong.
7. Serve warm or lukewarm.

Ingredients

• 500 g full fat cream cheese
• 1/2 cup biltong, finely chopped
• 1 tbsp paprika
• 2 tsp chilli flakes, optional
• Salt and pepper to taste
• 1/2 cup flour
• 2 eggs, beaten
• 1/2 cup bread crumbs

Directions

1. Combine the cream cheese, biltong, paprika, chilli flakes in a mixing bowl.
2. Season to taste.
3. Form the biltong balls
4. In 3 bowls place flour, egg and bread crumbs.
5. Roll in light flour
6. Cover with egg
7. Roll in breadcrumbs
8. Fry the balls in oil
9. Drain on paper towel
10. Serve with salad, chips, mash, pasta or dipping sauce of choice

Bestanddele

• 6 groot aartappels
• 1 ui, fyn opgekap
• olie
• klontjie botter
• 125 ml room
• ekstra melk
• 25 g fyn biltongpoeier
• Ina Paarman’s Chilli & Garlic speserye
• sout na smaak
• ekstra fyn biltong
• gerasperde kaas

Metode

1. Skil aartappels, sny in stukke en kook tot sag
2. Braai intussen die fyn ui tot gaar
3. Druk aartappels fyn en gooi klontjie botter en room wat bietjie warm gemaak is by
4. Gebruik ekstra melk indien mengsel nog te styf is
5. Meng aartappelmengsel met gebraaide ui, biltongpoeier, speserye en sout tot goed gemeng.
6. Vorm molshopies en plaas in oondvaste bak
7. Versier met gerasperde kaas en ekstra biltongpoeier
8. Ons het dit in die mikrogolf warm gemaak net voor opdiening
9. Baie lekker by ‘n braaivleis

Translation

Biltong Bites

Ingredients

• 6 large potatoes
• 1 onion, finely chopped
• oil
• lump of butter
• 125 ml of cream
• extra milk
• 25 g fine biltong powder
• Ina Paarman’s Chilli & Garlic spices
• salt to taste
• extra fine biltong
• grated cheese

Method

1. Peel potatoes, cut into pieces and boil until soft
2. Meanwhile, fry the fine onion until cooked
3. Mash the potatoes and add a little warmed butter and cream
4. Use extra milk if mixture is still too stiff
5. Mix potato mixture with fried onion, biltong powder, spices and salt until well mixed
6. Shape into mole balls and place in an ovenproof dish
7. Garnish with grated cheese and extra biltong powder
8. Warmed it up in the microwave just before serving
9. Great at a braai

• 5 pounds of beef – eye of round  (silverside in SA) or bottom round (rump roast in SA) or Tri – tip steak
• 3 cups rock salt
• A 1/4  of a cup cup brown sugar
• 1 teaspoon bicarbonate of soda
• 1 cup coriander seeds – toasted
• 1 and a half cups of Malt vinegar mixed with 3/4 cup of Worchestershire sauce
• Black pepper

INSTRUCTIONS:

1. Cut the eye of round beef into strips.
2. Pour a layer of rock salt into a plastic tub or large bowl.
3. Lay the steaks down and cover with rock salt (repeat).
4. When all the steaks have been covered with rock salt, put the tub in the fridge for half an hour.
5. In another plastic tub or bowl pour the malt vinegar and Worchestershire sauce.
6. Add the sugar and the bicarbonate of soda to the brine.
7. Mix the brine well.
8. Now pour the toasted coriander seeds into a Kitchen Aid machine and pulse, just enough to break the seeds in half and too make a little powder.
   (You can also put the seeds on a cutting board and roll a rolling pin over them to crush them).
9. Remove the tub with the salted steaks from the fridge and remove all the rock salt from each steak.
   The meat should be firm right now. Lay all the steaks with the salt removed aside.
10. Now dunk all the steaks into the brine and let them sit there for about 5 minutes.
11. Start removing each steak and squeeze each steak to remove liquid, but not too much liquid!
12. Do this to all the steaks and lay the aside.
13. Now pour the crushed coriander seeds onto a flat surface and press each steak, both sides into the crushed coriander and powder.
14. Lay all the coriander encrusted steaks flat now and carefully sprinkle the ground black pepper on the steaks, both sides.
15. Now hang each steak in your biltong box (make sure that the pieces do not touch each other!)
16. Close the door of the Biltong box, seal with duct tape if needs be.
17. Let cure for 4 to 7 days (usually ready in 4 to 5 days).
18. Remove dried biltong from Biltong box and cut yourself a stukkie, enjoy!

Sny brood happiegrootte of soutkoekies
meng marmite en botter, smeer op brood
Sit 2 snye op mekaar
Smeer ook rondom
Rol in fyn biltong
Bedien
Jy kan ook `n sout beskuitjie soos `n Bacon Kip tussen twee broodsirkels sit en dan die marmite botter of smeerkaas bo-oor en rondom smeer en dan in die biltong rol.
Biltong Balletjies
227 g roomkaas
3 Hardgekookte eiergele
3-4 E Biltong (fyn)
Klits kaas, voeg by eiergele en klits goed.
Maak klein balletjies, rol in fyn biltong.
Plaas in yskas.

Bron: Die Poeding Klub.

Bestanddele
1 rol Puff Pastry deeg! Rol bietjie dunner!
2 koppies gerasperde kaas, ek gebruik cheddar, jy kan meer ook vat
3 koppie fyn gekerfte biltong
3 eiers
375 room, meng alles saam!

Metode
Druk die deeg in voorbereide oondpan
Ek spuit sommer spray a cook
Gooi die mengsel bo oor
Bak in oond vir 1 uur op 180 grade
Bedien met heerlike mengelslaai
Dis heerlik!

Bron: Lekker Resepte vir Almal.

150g Biltong, finely chopped
3 tbsp Butter, melted
2 cups Cake flour…
2 tsp Baking powder
2 tbsp Sugar
2 Eggs
1 cup Milk
1 cup Cheddar cheese, grated
3 tbsp Marmite
Handful of chopped fresh chives

Instructions

1. Heat your oven to 190° and butter up your muffin tins.
2. Mix the melted butter and chives together and set aside to cool slightly.
3. In a bowl, add the flour, baking powder, sugar and salt and mix with a spoon.
4. In a separate large bowl add the eggs, milk and marmite and give a light whisking, then add the butter and chive mixture, the grated cheese and chopped biltong pieces. Give it a good mix to combine.
5. Add the flour mixture to the egg mixture and stir with a spoon in a folding motion until combined.
6. Fill the muffin tins to 2/3 full and bake until golden brown (about 20 minutes).
7. Remove them from the tins and allow to cool on a wire rack.

Everyone loves biltong but there’s a way to make it even better – by adding it to beef biltong-flavoured Bakers Kips®! Make these for any event and rest assured there won’t be any leftovers.

Level EASY
Time 30 MIN
Makes 10

INGREDIENTS
20 Bakers Kips® biscuits, biltong flavoured
4 slices of brown bread
50 ml Bovril or Marmite
100 g Biltong powder
100 ml butter, softened
100 g biltong, shaved
fresh thyme for garnish

INSTRUCTIONS

1. Place ten biscuits onto a board.
2. On another board: Using a 3 cm round cutter, cut out 20 bread rounds.
3. Sandwich two rounds together with Marmite or Bovril.
4. Top the ten biscuits with a bread sandwich and then another biscuit.
5. Spread butter around the edges and coat the stack in biltong powder.
6. Garnish with biltong and fresh thyme. This is a great and simple canapé idea.