Mushroom Cream Sauce with Biltong
This sauce is fantastic poured over a grilled steak or tossed into some pasta as a sauce.
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)
- 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.
Hummus with spicy biltong chickpeas and dukkah
Serves 6 as a dip
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
- 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.
Biltong Bruschetta with Blue Cheese and Onion Marmalade
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
- 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.
Asparagus, Biltong and Pomegranate Salad with Lime Mayo
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
- 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.
- 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.
- 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.
- 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.
- Add a little cubed avo too, if you like it.
Biltong and Chutney Sweetcorn
¼ cup J&M Biltong Powder
2 Tablespoons chopped fresh coriander
3 Tablespoons Chutney
a squeeze of lemon
salt and pepper
- Peel the husk from the mielies and boil for 10 minutes in salted water.
- While the mielies are cooking, place the remaining ingredients into a small pot and melt
- When the butter is melted, stir well and remove from the heat.
- Drain the mielies and place in a tray. Pour the biltong butter over the mielies and baste well.
- Braai the mielies on a grid over a medium fire, turning constantly, until they are lightly
charred all round.
- Take the mielies off the braai and toss in the remaining butter in the tray.
- Serve immediately. These are great with a sprinkle of grated parmesan on them too.
Chilli Biltong and Balsamic Braai Broodjies
Makes 6 large or 9 small sandwiches
12 slices white bread or 9 soft rolls
2 tablespoons olive oil
2 red onions, sliced
1 teaspoon honey
½ teaspoon dried thyme
1 tablespoon balsamic vinegar
½ cup freshly sliced chilli biltong, finely chopped
1 cup cream cheese
1 cup strong cheddar cheese, grated
butter for spreading
- Heat the olive oil in a pan and fry the onions until soft. Turn the heat down to low and add
the balsamic, honey and thyme. Cook for a further 5 minutes until the onions are sticky.
Allow to cool.
- In a bowl, mix the chopped biltong, grated cheese and cream cheese together to form a
paste. Add a little salt and pepper if it needs.
- Spread the outside of the slices of bread or rolls well with butter.
- Spread a thick layer of the biltong mixture on the inside of the rolls or the inside of 6 of the
bread slices. Top the cream cheese with some of the balsamic onion mixture. Make a
sandwich with the other 6 slices of bread.
- Place the sandwiches/rolls into a hinged braai grid and braai over a low heat, turning
regularly, until the bread is toasted on the outside and the cheese in the centre has melted.
- Serve immediately. For a little extra spice, serve with a drizzle of chilli oil.
Three Cheese and Biltong Muffin
Yield: 12 large
400g self-raising flour
1 tablespoon mixed dried herbs
20g biltong powder
1 teaspoon ground black pepper
½ teaspoon salt
1 teaspoon paprika
125g grated cheddar
60g grated gruyere
100g butter, cubed
2 spring onions, finely sliced
½ cup milk
2 muffin trays
14 cupcake cases, large
- Preheat the oven to 180c
- Mix together the flour, biltong powder, seasoning, cheeses and spring onions.
- Stir in the milks and the egg until just combined.
- Place the cupcake cases in the muffin tray and fill with the mixture to the top.
- Bake for 25 minutes until golden, take out of the oven and allow to cool.