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 Post subject: Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Mon Sep 26, 2005 9:04 am 
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Think it's time this gets its own topic. :lol:

What is your fav - excluding beef.

I'm addicted to ostrich and tried Springbok Biltong yesterday for the first time. Now I'm addicted to both.

Can't get myself to try Elephant biltong though. Kids say it's quite good.


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 Post subject:
Unread postPosted: Mon Sep 26, 2005 9:13 am 
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Ellie biltong is good. Nought some in Pretoriuskop over Easter. SO wouldn't touch it

I don't care what Biltong it is, I like them all :wink:

Then again, I am a carnivore

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 Post subject:
Unread postPosted: Mon Sep 26, 2005 9:26 am 
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Springbok is good, as well as kudu. I do like good ol' beef as well though :)

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 Post subject:
Unread postPosted: Mon Sep 26, 2005 9:27 am 
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Eland is the best and even beter than beef.


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 Post subject:
Unread postPosted: Mon Sep 26, 2005 9:34 am 
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Love ALL types of biltong from springbok, impala, kudu & blesbuck to ellie...
{think it all also depends on who made it... some peoples spices are just better than others}

*EDIT* forgot to say Gemsbok is also very tasty!

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Last edited by Jakkalsbessie on Mon Sep 26, 2005 9:38 am, edited 1 time in total.

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 Post subject:
Unread postPosted: Mon Sep 26, 2005 9:34 am 
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As I write this I am knibbling on a piece of Kudu "billies". I love springbok, rooibok and kudu most. I have even developed an interest in Ostrich.

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 Post subject:
Unread postPosted: Mon Sep 26, 2005 10:15 am 
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Biltong?? Who eats biltong?? Raw, dried meat, yuggg!!

Just kidding. I luv the stuff. Springbok, kudu, elephant, you name it. Must say that I do prefer beef biltong though.

Now droëwors, that's my favourite thing and my favourite is kudu droëwors.

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 Post subject:
Unread postPosted: Mon Sep 26, 2005 10:26 am 
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LOVE biltong :D
Also just send 5 big vacuum packed pkts of biltong to daughter in England.
She and her boyfriend shares a house with 10 housemates and she will not share with anybody (not even her boyfriend) and they all have to sit and watch her nibbling biltong in front of the telly :shock:

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 Post subject:
Unread postPosted: Wed Sep 28, 2005 10:10 pm 
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Location: Portsmouth, England
I took some beef biltong back with me in Feb for colleagues at work (it's a kind of custom to bring back something from your hols). It didn't go down very well. Some people refused it altogether, some had one piece and spat it out. A couple actually finished one piece but didn't have any more. Only one person (my boss) actually liked it. So we shared the whole pack!

Good job I kept the ostrich back for myself!

And today I found out that our local butcher sells biltong. Wonder what it's like...


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 Post subject:
Unread postPosted: Sat Oct 01, 2005 9:51 pm 
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Location: Swaziland. The smallest country of the S. Hemisphere
Best beef biltong I have ever eaten comes from a butchery in Carolina.
Making biltong yourself is not actually difficult at all, just a little time consuming initially. Most NB thing is to have the correct place to hang it to dry really.
Cant say I like game biltong much, Ostrich about the best of that lot.

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 Post subject:
Unread postPosted: Sat Oct 01, 2005 10:59 pm 
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Location: Wondering if I'll ever get back to SA!
We make our own at home in England. It's not a desperately traditional method we use, but when we've brought some over to SA (as a bit of a joke!), friends have told us that it's better than most of the stuff you get over there. We like it, and it is very easy to make so long as you are organised. A modified kitchen cabinet serves very well as a dryer, too. We've tried to make several flavours, including some unorthodox ones involving smoked paprika and wasabi, but my favourite is the one made with my home-blended peri-peri spice. I agree on the lack of coriander in most commercial biltongs - we always put loads on the stuff we make.

I'd love to get a sausage machine so I could try making boerie and droewors, but I just have too much other stuff in my kitchen to find space for it.


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 Post subject:
Unread postPosted: Wed Oct 12, 2005 10:15 pm 
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Location: Marloth Park, South Africa
Try making this on the braai, quick, easy, delicious and doesn't come much fresher, any pot is OK, :-
Easy Pot Bread

Here we use a flat bottomed cast iron pot.

500 g self raising flour
1 packet brown onion soup powder
1 tin beer (as you can see, this is a guy thing!)
1 ml salt

Combine all the ingredients and place in a greased flat-bottomed pot. Cover with the lid and bake in an oven at 180C for 45 minutes.


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 Post subject:
Unread postPosted: Fri Apr 21, 2006 12:02 pm 
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This is my favourite mielie recipe:

Corn on the Cob
Serves 4

4 ears sweet corn in husks, silk trimmed

Place corn in bucket of cold water and soak at least 1 hour. Remove corn from water; shake to remove excess water.

Place corn on centre of cooking grate. Grill 25 to 30 minutes, turning 3 times. Use gloves to remove husks and silk before serving. Serve with butter and salt.


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 Post subject:
Unread postPosted: Thu Apr 27, 2006 10:39 am 
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Bush TV Meat Balls
(Makes about 6)

500g minced beef
1 onion, chopped
chopped garlic, to taste
15ml sunflower oil (or any cooking oil)
5ml (1 tsp) coriander
2ml ground nutmeg
1ml ground black peppercorns
15ml curry powder
1 green apple, peeled and grated
5ml salt
15ml white vinegar

Saute onion and garlic in heated oil until onion is transparent.
Add all spices and continue frying for 2 minutes.
Remove from heat, cool and then add the minced beef and remaining ingredients.
Mix lightly but thoroughly and then take little bits of the mixture and make into balls. Lightly press flat to form a disk shape.
Braai slowly over the Bush TV.

Serve with the following sauce....

Curry sauce

1 onion, sliced
15ml sunflower oil (or any cooking oil)
15ml curry powder
15ml flour
250ml heated milk
15ml white vinegar
15ml chutney (if you can't get chutney, a pickle-type relish will do)

Saute onion in heated oil until onion is transparent.
Add curry powder and flour, mix in and cook briefly.
Add the heated milk, vinegar and chutney and simmer for about 15 minutes.

Image

Fillet steak sosaties (Kebabs)
(Makes about 6)

600g fillet steak, cubed
6 lamb's kidneys
12 fresh pickling onions
1 greenpepper, seeded and quartered
6 wooden kebab skewers

Remove membrane from lamb's kidneys and cut the kidneys in half.
Prepare kebabs by adding ingredients to skewers alternating between steak, kidney, onion and greenpepper.
Cook kebabs slowly over the Bush TV for about 15 minutes turning once or twice.
Baste often with the marinade listed below while cooking....

Marinade
30ml (6 tsp) sunflower oil (or any cooking oil)
15ml (3 tsp) fresh lemon juice
garlic, chopped
3ml fresh (or dry) chopped origanum

Mix together all ingredients thoroughly and baste over sosaties continuously while cooking.

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Lamb and tomato potjie

6 Tbsp sunflower oil or dripping
1.5 kg lamb on the bone (neck, rib or shin)
4 rashers rindless bacon, sliced in strips
4 medium onions, chopped
2 medium carrots, chopped
3 cloves garlic, crushed
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh origanum
1 tsp paprika
1 tsp ground coriander
½ tsp caraway seeds
1 tsp salt
½ tsp freshly ground black pepper
½ tsp sugar
1 x 410 g can whole tomatoes, chopped
1 ½ cups hot beef stock
8 medium potatoes, peeled, quartered and parboiled

Heat the oil or dripping in a pot, add the meat and brown all over. Add the bacon and fry for 2 minutes. Add the onions, carrots and garlic, and fry until slightly browned. Add the herbs, spices and sugar, and fry for a further 2 minutes. Add the remaining ingredients, except the potatoes, and simmer for 2-3 hours, or until the meat is almost tender. Add the potatoes and simmer for 10 minutes.

Serves 6-8

Image

Pork and lentil Potjie

3 Tbsp sunflower oil
1 kg breast of pork, cut into portions
2 large onions, chopped
2 cloves garlic, crushed
1 stick table celery, chopped
2 tsp salt
½ tsp freshly ground black pepper
1 tsp chopped fresh rosemary
1 bay leaf
2 medium tomatoes, peeled and chopped
3 cups hot beef stock
3 carrots, sliced
250 g smoked sausages
400 g brown lentils, soaked

Heat the oil in a pot, add the meat and brown all over. Add the onions, garlic and celery and fry until soft. Add the remaining ingredients, except the sausages and lentils, cover and simmer for 1 ½ - 2 hours, or until the meat is nearly tender. Pierce the sausages all over to prevent bursting, and add to the pot together with the lentils. Simmer for a further 40 minutes or until the lentils are tender.

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 Post subject:
Unread postPosted: Wed Dec 06, 2006 8:48 pm 
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Posts: 7586
Location: Portsmouth, England
For any SA exiles in the South of England, I discovered a supplier of biltong at my local farmer's market.

They are called CapeGoldBiltong and have a website.

I didn't try any at the time (too many pesky youngsters hanging around for freeebies) but I will next time I go back.


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