Posted on

Biltong and Basil Pesto Pasta

Biltong and Basil Pesto Pasta
Serves 4 – 6 people

Ingredients:

300g cherry tomatoes, halved
2 tablespoons olive oil
salt and pepper
100g green olives, pitted and halved
150g basil pesto
500g spaghetti, cooked
200g freshly sliced J&M biltong
50g parmesan, shaved
extra olive oil
salt and pepper
A handful of basil leaves for garnish

Method

  • Preheat the oven to 200C.
  • Place the halved cherry tomatoes on an oven tray, drizzle them with olive oil and season well with salt and pepper. 
  • Roast the cherry tomatoes in the oven for 30 minutes until soft and caramelised.
  • Cook the spaghetti, drain it, and return it to the pot.
  • Toss the spaghetti with the basil pesto and the green olives. Add a little bit of extra olive oil if needed to make sure that the pasta is well coated. Season with salt and pepper.
  • Pour the spaghetti into a serving dish and top with the remaining ingredients. Garnish with the parmesan shavings and the basil leaves.

This dish can be served hot or cold!

Posted on

Quick Biltong and Cheese Loaf

Quick Biltong and Cheese Loaf
Makes 1 loaf

Ingredients:

500g self-raising flour
1 heaped teaspoon salt
1 cup grated cheddar cheese
2 tablespoons chopped parsley or 2 teaspoons dried parsley
1 teaspoon ground black pepper
½ teaspoon smoked paprika
60g J&M Sliced Original Biltong
1 egg
2 cups buttermilk

Method

  • Preheat the oven to 200C.
  • Grease a small loaf tin with spray and cook.
  • Place all the dry ingredients, cheese, biltong, herbs, and spices into a mixing bowl.
  • In another mixing bowl, whisk together the egg and the buttermilk.
  • Combine the wet and dry ingredients until the form a firm dough.
  • Place the dough in the greased load tin.
  • Top the dough with a little extra grated cheese.
  • Place in the preheated oven and bake for 1 hour.
  • Allow to cool slightly and eat warm with fresh butter.

Try some freshly sliced biltong on your buttered bread, it’s delicious!

Posted on

Spicy Biltong and Brie Wrap with Rocket and Hummus

Spicy Biltong and Brie Wrap with Rocket and Hummus
Makes 1 portion

Ingredients:

1 Multiseed tortilla wrap
2 Tablespoons roasted aubergine hummus (or any other favourite hummus)
1 Teaspoon J&M BILTONG POWDER
½ Teaspoon black pepper spice mix
A handful of fresh Rocket Leaves
6 Mini Roma tomatoes, roughly chopped
2 Large slices traditional brie cheese
50g FRESHLY SLICED J&M FAMOUS BILTONG
1 Teaspoon sliced pickled jalapeno peppers
1 Tablespoon sliced or chopped red onion
A sprinkle of micro rocket leaves (this is for garnish mostly, so not essential)
1 Tablespoon of your favourite peri peri sauce or a few sprinkles of Tabasco

Method

  • Warm the tortilla wrap in the microwave on High for 20 seconds.
  • Mix the biltong powder into the hummus.
  • Lay the wrap on a board and spread the hummus down the centre of the wrap.
  • Top the hummus with the remaining ingredients and finish with a drizzle of peri peri sauce.
  • Roll the wrap and enjoy!

Posted on

1 years worth of Biltong

Congratulations Ashlene Isaacs your purchase from the Waterfront store makes your our winner! We will be in touch after lockdown to deliver your prize.

Buy a Famous Wednesday deal and stand a chance to win Biltong for a year.

  • Get to any of our stores nationwide, purchase the deal on the 11th March ONLY 2020.
  • Put your details on back of the slip ( telephone number, name and email) enter the slip into the competition box.
  • Winner will be drawn in two weeks after the 11th March.

Stay tuned for many more competitions coming soon.

Posted on

J&M x POWERADE competition

Purchase the Powerade and freshly sliced biltong combo in our J&M Famous Biltong stores and stand a chance to win a Titan bike.

Buy 160g freshly sliced Beef Biltong + a 500ml Powerade for R65.00

  • Buy the promotion and stand a chance on winning a Titan bike to the value of R5000.
  • Available only in our participating corporate stores in Western Cape, not in conjunction with other promotions.
  • 160g freshly sliced beef biltong only + 500ml Powerade mountain blast or Powerade zero.
  • Valid 1st March to 12th April 2020.
  • Winner drawn at random on 28th April 2020.
  • Add your details to the back of your promo slip and drop it into the competition box in-store to enter.

Stay tuned for many more competitions coming soon.

Posted on

COCA-COLA Competition Winners

Congrats to all our winners over the course of last month taking home Cape Town Rugby 7’s entry tickets, Coca-Cola retro coolers, Coca-Cola braai kits, coca – cola picnic kettle braai’s, and J&M vouchers!

Winners:

1st prize: Liesl from our Cavendish Square store.
2nd prize: Adnaan from Mitchells Plain store.
3rd prize: Edith from Canal Walk store.

Stay tuned for many more competitions coming soon.

Posted on

Mushroom Cream Sauce with Biltong

Mushroom Cream Sauce with Biltong
Serves 2-4

This sauce is fantastic poured over a grilled steak or tossed into some pasta as a sauce.

Ingredients:

2 tablespoons butter
1 onion, finely chopped
1 clove garlic, crushed
400g assorted mushrooms, thinly sliced
150ml beef stock
200ml fresh cream
1 tablespoon Dijon mustard
100g sliced biltong, roughly chopped
Salt and pepper to taste
2 tablespoons chopped Italian parsley (optional)

Method:

  • Melt the butter in a deep frying pan on a medium heat and cook the chopped onion until soft. 
  • Add the garlic and fry for 1 minute.
  • Increase the heat to high and add the sliced mushrooms. Fry the mushrooms until soft.
  • Lower the heat of the pan to medium and add the beef stock. Reduce the stock by half.
  • Finally pour in the cream and stir in the mustard. Allow the sauce to simmer for 10 minutes until the cream reduces and the sauce thickens.
  • Season well with salt and pepper and the chopped biltong.
  • Stir in a little chopped parsley if you would like.

Posted on

Hummus with spicy biltong chickpeas and dukkah

Hummus with spicy biltong chickpeas and dukkah
Serves 6 as a dip

Ingredients

300g Hummus (Store bought is fine)
2 tablespoons Extra Virgin olive oil
1 red onion, peeled and finely chopped
1 clove garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons biltong powder
1 can (400g) chickpeas, drained
Salt and Pepper
3 tablespoons Dukkah
a handful of chopped Italian parsley (optional)
Extra Virgin olive oil for drizzling

Method:

  • Heat the olive oil in a frying pan and fry the chopped onions and garlic until soft.
  • Add the spices and fry for a further 30 seconds.
  • Stir the drained chickpeas into the fried onion and spices in the pan and fry for 2 minutes add the biltong powder and the dried thyme. Season with salt and pepper and stir in the chopped parsley.
  • Place the hummus in a bowl and top with the fried chickpeas.
  • Sprinkle the Dukkah over the top and drizzle with a bit of olive oil.
  • Served with crunchy breadsticks or fresh bread.
Posted on

Biltong Bruschetta with Blue Cheese and Onion Marmalade

Biltong Bruschetta with Blue Cheese and Onion Marmalade
Makes 24

Ingredients
1 French loaf
¼ cup olive oil
Salt and pepper
1 cup cream cheese
1 clove garlic, crushed
Juice of half a lemon
150g blue cheese
2 tablespoons chopped chives (optional)
125g onion marmalade
180g J&M Sliced Biltong
Micro Herbs and pickled onion for garnish

Method

  • Preheat the oven to 180C.
  • Slice the french loaf into thin slices and lay flat on a baking sheet.
  • Brush each slice of bread with the olive oil and season with salt and pepper.
  • Bake the bread in the oven for 10 – 15 minutes until it is golden brown and toasted.
  • While the bread is toasting, mix together the cream cheese, garlic, lemon, blue cheese and the chives if you would like to add them. Season the mix with a little salt and pepper.
  • Once the bread is toasted, allow it to cool. 
  • Spread each toast with a teaspoon of the blue cheese mix.
  • Top with half a teaspoon of onion marmalade.
  • Finally, top with a slice of J&M moist Famous Biltong and garnish with micro herbs and a slice of pickled onion.
  • Place the “bruschetta” on a platter and serve to friends.

Posted on

Asparagus, Biltong and Pomegranate Salad with Lime Mayo

Asparagus, Biltong and Pomegranate Salad with Lime Mayo
Serves 6

Ingredients
150g baby butter lettuce leaves, washed
200g asparagus spears
100g pomegranate rubies
150g feta cheese, cubed
80g Freshly Sliced J&M Farmstyle Biltong
50g flaked almonds, lightly toasted
for the mayo:
½ cup tangy mayo
2 limes, zest and juice
½ teaspoon sumac

Method

  1. Trim about 2 cm off the bottom of the asparagus spears. Cook them for 3 minutes in a pot of
    salted, boiling water. Take the asparagus from the boiling water and dunk them into iced
    water to cool down completely. Drain and set aside.
  2. In a dry frying pan on a medium heat, lightly toast the flaked almonds until golden in colour.
    Remove from the heat and allow to cool.
  3. To make the mayo: Mix together the grated zest of the lime, the juice, the mayonnaise and
    the sumac and season with a little salt and pepper.
  4. To make the salad: Lay the lettuce leaves in a flat bowl and top with the asparagus spears,
    feta cheese and flaked almonds. Sprinkle the sliced biltong and pomegranate rubies over the
    top. Serve with the lime mayo in a bowl on the side.
  5. Add a little cubed avo too, if you like it.