DELICIOUS BILTONG RECIPES FROM THE BILTONG MERCHANT

The Biltong Merchant loves biltong - obvs!

But - biltong doesn't have to just be eaten on its own as a snack.

There are many ways to enjoy biltong and here's where we'll share some of our favourite recipes and the stories behind them. 

And not just ours - we look forward to hearing about your favourites too. Share your recipes and ideas on our Facebook & Instagram and help us spread the biltong word!

1: KEEPING IT SIMPLE!👌

There really is nothing like a good helping of freshly cut biltong on a platter with some really simple and complimentary flavours.

How about trying a healthy lunch of:

  • 50gm freshly cut biltong
  • Half a perfectly ripe avocado, either mashed with mayonnaise, or simply sliced and seasoned on the side
  • A handful of olives - we love the rosemary and black pepper olives from Unearthed but hey - go with what you love!
  • A chunk of fresh, fluffy french loaf with some really good salted butter - OR - for the Gluten Free / Dairy Intolerant tribe, why not try Naturli’ vegan spread on wheat-free bread or Rye crackers? Delicious 😋
  • A few juicy, sweet cherry tomatoes, a bunch of fresh spinach or salad leaves and some fine slices of red onion with a tiny splash of light dressing….

And - BOOM! 👊  One awesome and simple meal - Fabulous with a glass of sparkling water (or something stronger if you prefer 😉 )

NB: we’re not paid for the links to products in this recipe - they’re just our faves 😍

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2: Spaghetti alla Carbonara - Biltong style 😃

Serves          4

Prepare    15 mins

Cook         20 mins

Approx   640 cals per serving

Ingredients:

  • 300g spaghetti
  • 30g unsalted butter
  • 40g freshly grated parmigiano reggiano
  • 40g freshly grated pecorino
  • 1 whole garlic clove, peeled (garlic lovers feel free to add 1 or 2 more!)
  • 2 eggs, beaten 
  • 100g biltong, medium/thick cut

This recipe is usually made with pancetta, which is cooked with the garlic. We don’t want to actually cook the biltong, so we’ll be adding it into the warm mixture at the end, along with the beaten eggs.

Method:

  1. Melt the butter in a large pan. Add the garlic clove(s) and cook for a few minutes, until the garlic turns brown. Remove and discard the garlic. Leave on a very low heat for a couple of minutes.
  2. Meanwhile, cook the spaghetti in a pan of salted boiling water until al dente. Reserve around 100ml of the pasta water in case you need to loosen up the pasta mixture. Drain, and add to the pan with the butter. Stir briefly and then take the pan off the heat.
  3. Add half the grated cheeses and season with black pepper. 
  4. Pour in the eggs and mix immediately. Stir well to thoroughly coat the  pasta. Add a tiny amount of the reserved pasta water to loosen if required.
  5. Add the biltong and the remaining grated cheese and mix again.
  6. Serve immediately.

Buon appetito! 😋

 

3: Biltong PIZZA 😃 🍕

Prep: 30 mins

Cook: 20 mins

Ingredients:

Base

  • 2 tbps olive oil
  • 500g plain flour
  • 280-300ml warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tsps yeast

Or - just buy a ready made thin crust pizza base - life’s too short!

Topping

  • 100 ml tomato passata
  • 2 crushed garlic cloves - or however many you want: can you have too much garlic?
  • 50g mozzarella cheese
  • Pinch of fresh ground pepper
  • 1 handful rocket leaves - &/or spinach if you prefer.
  • 50g Traditional fresh cut biltong, thinly sliced - or chilli flavour for some extra heat!

 

Method:

  1. Preheat the oven to 200°C / Gas Mark 6.
  2. Prepare the sauce: mix the passata. crushed garlic & pepper together in a bowl & leave to one side while you prepare the base.
  3. If you’re making your own base 😘:
    1. Put the flour into a large bowl, then stir in the yeast and salt. 
    2. Make a well, pour in the water and the olive oil and fold together with a wooden spoon until you have a soft, fairly moist dough. 
    3. Place on a lightly floured surface and knead for 5 mins until smooth. 
    4. Cover with a tea towel and set aside for 10 minutes.
    5. Roll out the dough to make a thin crust (you can have thicker if you like, but it’ll take a little longer to cook).
  4. Building your pizza:
    1. Spread a generous layer of tomato and garlic passata onto the pizza base.
    2. Roughly break apart the mozzarella and scatter the pieces on top.
    3. As above with the spinach leaves, if using.
    4. Sprinkle the cut biltong evenly over the top.
    5. Cook your pizza in the oven for 14-20 mins (up to 30 mins if you go with the thicker crust) -  Basically, just cook until the base turns a little crispy and everything’s melted on top!
    6. Remove the pizza from the oven and scatter the rocket leaves on top for an added peppery-ness

Trust us - it’s DE-LISH-US  🤩😋 😃