Because you're the King of Biltong now...
Biltong Potjie Pot (Toks Van Der Linde)
- 3 onions,chopped
- 3T (45ml) canola oil
- 250g bacon, chopped
- 250g button mushrooms, sliced or left whole
- 350g each of cheese sausages
- 500g screw pasta
- 200g creamy mushroom flavoured rice
- 1.5 litres of boiling water
- 750g sliced biltong
- 500ml grated cheese
'Saute the onions in oil and in a potjie over the fire. Add the bacon and mushrooms and stir -fry for a few minutes. Add the sausages and stir well.Sprinkle over rice and noodles, as well as the packets seasoning. Add boiling water.Cover with a lid and leave to simmer for 20 minutes or until the noodles and rice are cooked.
Add biltong, replace the lid and cook for a further 5 minutes.
Stir the contents of the pot together, then sprinkle the cheese on top.Replace the lid and allow to steam for 5 minutes.Serve with a green salad.'
- Use 2kg of good quality meat (Silverside is ideal, roughly £9.70/kg at supermarkets)
- Biltong spice (readily available online, we will be stocking it soon)
- 1 cup of vinegar.
- Slice the meat into suitably-size strips, making sure that it is not chunky.
- Place the meat in a tray together with the vinegar.
- Drain off excess vinegar & sprinkle the Biltong spice evenly over all sides of the meat.
- Cover the meat and leave for about 3 to 4 hours.
- Place the meat in your Biltong Maker.
- It should take 2-3 days to dry (recommendation only, use own discretion).
- Use 2kg B-grade beef or venison (silverside or topside cuts).
- 3 cups of coarse salt.
- 2 cups of brown sugar.
- A teaspoon of bicarbonate of soda to soften the meat.
- Half a teaspoon of coarsely ground black pepper.
- 12ml coarsely ground roasted coriander seeds.
- 1.5 cups vinegar mixed with
- 100ml Worcestershire sauce.
- Cut the meat into strips of about 1-2cm thickness.
- Place in a bowl with the vinegar mix for 30 minutes.
- Mix all the dry spices together.
- Roll meat in the mixed dry spices.
- Allow meat to marinade for 3 hours.
- Put the meat back into vinegar mix for another 10 minutes.
- Allow excess brine to drip over a kitchen sink before hanging to dry.