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Print this Recipe    BILTONG

This is similar to Beef jerky as known in the USA, only it is from the
original meat and not the processed stuff you get in the bars and stores
here. I have found a recipe and method that is easy to make and a lot more
flavor than the South African traditional method.

Buy a London broil and pick one that is a good inch thick, and large.
Avoid ones with gristle running through and very fatty ones. Try to get a
piece with the meat "grain" is constant and not changing frequently. Take
the meat and slice it as thin as you can, with the grain Typically 1/8"
across the width of the steak.

Mix a marinade in a bowl of; one cup Worcester sauce and a regular bottle
of Soy sauce.

Add the sliced meat to this and allow to stand in the fridge for about 4
hours, turning occasionally.

If you have one of the de-Hydrators they sell in the magazines and on TV
then you are in fine shape. Stack the meat in the dryer and leave
overnight, then rotate the shelves, as the bottom ones dry faster than the
top. Get them so that they are dry, not rubbery, but not too dry, put into
as bag for devouring. This is excellent with beer or wine as a snack or
road food, (padkos).

The alternate is to dry it in the oven. Put the meat on a rack and put a
drip pan underneath. Put the oven on it's lowest setting and leave to dry.
Check it out every few hours and move the meat around to get a constant
product, if necessary.

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Subj: Bobotie

2 onions, chopped
2 lbs. ground beef
1 slice bread
1 tbsp. curry powder
1 1/2 tbsp. sugar
1/2 C golden raisins
3 tbsp. chutney
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. turmeric
juice and grated rind of 1/2 lemon
6 almonds, quartered
1 egg
4 bay leaves

Preheat the oven to 350. SAute the meat with onions until brown. Pour off
grease. Soak the break in half of the milk then mash with a fork. Combine
all the remaining ingredients except the egg, remaining milk and bay
leaves. Spread the mixture in a greased casserole and tuck in the bay
leaves here and there. Bake for 1 hour. Remove tghe bay leaves. Then beat
the egg with remaining half cup of milk and pour over. Return to oven for
another half an hour. Serve with steamed rice and chutney.

**********************************

Subj: bobotie
Bobotie (pronounced - bowbootea)

Preheat oven to 180c or 350F

Ingredients
1kg or 2.2 lbs. ground beef
2 medium sized onions, peeled and thinly sliced
30ml or 2 tablespoons sunflower oil
15ml or 1 tablespoon medium strength curry powder
5ml or 1tsp turmeric
30ml or 2 tablespoons white vinegar or lemon juice
15ml or 1 tablespoon sugar
15ml or 1 tsp salt
2ml or 1/2 tsp black pepper
2 slices white bread
250ml or 1 cup milk
2 large eggs
75 gr 2 1/2 ounces raisins
45ml or 3 tablespoons fruit chutney
grated rind of one lemon (optional)
2 bay leaves
6-12 almonds blanched and quartered
6 lemon leaves

Parboil the onions in a little water until opaque and drain reserving the
water, chop and fry in the oil until just golden colored.
Add the curry power and tumeric. fry for 2 minutes stirring all the time
then add the vinegar or lemon juice, sugar, salt and pepper.

In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk
and set aside. Crumble the minced raw meat into a pan with the onion water
and a little boiling water. Cook for 5 minutes.

Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and
lemon rind if used. Pack into a buttered casserole and add the bay leaves
cover and bake for 1 1/2 hours.

Remove from the oven and stick the almonds and lemon leaves (turned into
cones shapes) into the meat. Whip the remaining egg with the milk add about
1/2 cup more milk to make 250ml or a full cup and carefully pour over the
meat over the back of a spoon. Return to the oven turning the heat down to
300F or 180C and bake uncovered for 30minutes.

It is nice with white fluffy rice and fresh veggies or a crisp green salad.

*****************************
Subj: Re:BOERWORS

Three parts pork minced with 2 parts bacon fat are seasoned with pepper,
salt, nutmeg, and coriander. After being moistened with vinegar, the
ingredients are well mixed and allowed to stand for two hours before being
filled into hog casings.
This is the recipe that I found at the library... I've made it twice now,
and I find that you can cut the bacon fat down to one part. (I make a bunch
at once, so my proportions are generally 3 pounds pork to 1 pound bacon
fat. I grind all of this together and then add the seasonings and vinegar
(I like malt vinegar best in this). Proportions of the seasonings are hit
and miss--I add a bit (Like 2 tbs each) and then fry up a patty to see how
it tastes. Then I add more accordingly. My South African In-Laws loved
this recipe!

*****************************

Subj: KOEKSISTERS

Koeksisters are easier on the mind and hands than fetkoeks. Fetkoeks are
deep fried bread dough then filled with meat or fruit. Very filling and
like all breads takes time to nurture the rising process. Koek sister are
similar but more like a cake.

Ingredients:
9 oz of brown sugar,
1/4 pint water, cinamon,
1 oz butter,
1 egg,
6 oz self raising flour,
oil for frying.

Method:
Dissolve the sugar in the water. Add sprinkle of cinamon with a pice of
lemon. bring to the boil then allow to cool, discarding the lemon. Add the
butter, beat in the egg and get it creamy. Sift the flour and mix with the
butter/sugar mix untill smooth. Roll into a 9' square and cut into 18
pieces ( 3'x11/2'). Cut two slits in each piece but leave them joined at
the top, so it looks like a thing with three legs. Plait the legs and
pinch at the ends to seal. Heat oil to 350 F anf fry for 4-5 minutes,
dip in syrup and serve hot.
******************************
Another koeksisters recipie


The secret of the crisp syrupy outside of koeksisters is that they are
taken straight from hot oil and dipped into ice-cold syrup. This seals the
syrup outside and leaves the inside dryish in contrast.


koeksister

To make the syrup, mix a litre of sugar, 5 ml cream of tartar, 2.5 ml
tartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon,
or 1.5 ml ginger with 500 ml of water.

Bring mixture to the boil and allow it to simmer for about 10 minutes or
until syrupy. Set syrup aside to cool.

It is advisable to make the syrup first and leave it overnight in the fridge.

"This recipe is like the dismantling of apartheid - it has to be done in
stages, ne?"

To make the batter, sift 500 ml flour, 10 ml baking powder and 5 ml salt
into a mixing bowl. Cut or rub 70 ml of margarine or butter into the dry
ingredients.

Beat an egg thoroughly and add it to 80 ml of milk. Add the egg and milk to
the flour mixture, handling as little as possible.

Put the dough in the fridge for at least one hour.

Roll out the dough to a thickness of 4 mm. Cut into strips about 8 cm long
and 2.5 cm wide.

Cut each strip into three lengthwise, leaving one side uncut. Now plait the
three pieces and press ends together firmly.

Pre-heat a deep pan and remove syrup from the fridge. The hot fried
koeksisters must be dropped into the cold syrup. The syrup will warm up
about halfway through, so divide it into two bowls.

Deep-fry koeksisters until golden brown, drain for a few seconds on
absorbent paper and dip into cold syrup.

**************************
here's one for a dessert-like thing (usually eaten with coffee, and usually
eaten cold -- from the fridge in fact). I don't know if it's already in the
collection you mention, but it's authentic and delicious...

MILK TART (strictly speaking - MELKTERT) Pastry :
1 cup flour
1 teaspoon baking powder
1/2 egg (take 1 egg, beat it up a bit and then use half of this) 2 oz butter
1/4 cup sugar salt
Beat together butter & sugar. Add egg, and then add in dry ingredients. You
should get a crumbly mix. Press this into a pie dish and bake at 350F for
20 minutes.

Filling :
1 1/2 eggs (you use the other half of the egg that contributed to the
pastry) 1 1/4 tablespoons flour
1 1/4 tablespoons cornflour
2 1/4 cups milk (this is 1 pint)
1 tsp vanilla flavouring
1 tsp butter
Boil the milk. In another bowl/pot (depending on whether you are using a
microwave or cooker), beat the egg and sugar. Add the flour & cornflour to
the egg/sugar mixture and beat this together. Add the milk and cook till it
thickens. (This works well in a microwave oven). Remove from heat and add
vanilla & butter. Beat well, and pour into the baked shell. Sprinkle with
cinnamon or nutmeg, and cool. (This is best refrigerated.)

*******************************
Monkey Gland Steak

(makes 8 servings)

Cube steaks (1 per serving)
oil for frying
1 large onion diced
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tblsp. vinegar
1 tsp. Tabasco sauce
1/2 cup water

Directions:
In a heavy skillet, heat oil. Saute onions and garlic until soft.
Add remaining ingredients, mix well and simmer for a few minutes.
Fry the steaks separately. When done frying spoon the sauce over the
steaks. Serve with rice.

***************************
Pasties a la Upper Peninsula

Unlike a previous pasty recipe, this does not have gravy.

1 lb. finely-chopped round steak
1 large onion, chopped
2 carrots, cleaned, chopped
2 large potatoes, peeled, sliced
1/3 cup chopped rutabega
salt and pepper to taste (enough pepper to 'show' in the mixture)
butter
2 recipes of pie crust (not sweet).

Mix meat and vegetables together in a large bowl. Prepare crust, and
roll into pie-sized circle. Place a sop (approximately 1 cup) of
meat/vegetable mix on one side of crust.

Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust,
trim, and crimp or roll. This will look like a crescent-shaped
meatpie now. Vent top and bake at 375 F until crust is golden.

Serve with ketchup for authentic upper Michigan taste.
*****************************
Potjiekos

This is a traditional dish, which can be made using just about anything to
hand. Great for a cookout on a summers day. Requires a lot of time, and
lots of wine to drink while you're waiting. The recipe really depends on
what you have and therefore is almost never the same twice.

Utensil: A large iron pot, preferably with three legs. It must have a
tightly fitting lid.

Ingredients:

A little cooking oil

Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are
better as this dish is cooked for hours.

Thickly slice any kind of vegetables that are available. Pumpkin, squash,
zucchini are good, potatoes, yams, tomatoes, beans etc.

Wine (red or white) for cooking (and drinking).

Whatever spices and herbs are around. Salt & pepper, coriander is good,
tumeric, curry if you like etc.

Method:

Make a little fire. It must be very low. Brown chunks of meat or chicken in
the pot. Then pack the meat at the bottom of the pot. In layers pack the
other sliced vegetables, potatoes should be at the top, seasoning each
layer as you pack it in. Pour wine over the layers.

Cook this over the very low fire for 4 to 6 hours without stirring, sipping
wine with your friends while you solve the world's problems and while they
tll you what you've left out of the pot. Now and then add a bit of wine
knowingly to the pot, just to make your friends think you know what you're
doing.

Serve over rice and you'll realize that life is good when you do things
this slowly.
******************************
Subj: Rusks

RUSKS
Rusks are hard, very dry biscuits, originally prepared in South Africa
by the Dutch for traveling long distances in a hot climate. Rusks were a
bread that wouldn't spoil. Now, all over South Africa, rusks are eaten as
snacks, dipped in coffee, tea, or milk. In the cities, many different
varieties of commercially baked rusks are available. There are raisin,
chocolate chip, almond, peanut, and probably soon, oat-bran rusks.
2 cups unbleached white flour
2 cups whole wheat bread flour (coarsely ground if possible)
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 tsp pure vanilla extract
2 tsp pure almond extract
Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix
the dry ingredients. Combine all the wet ingredients, pour them into the dry
ingredients, and stir until you have a soft dough, similar to biscuit dough.
Turn the dough onto a well-floured surface and roll or pat it to about a 1/2
inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the
rusks about 2 inches apart on buttered baking sheet for about 25 minutes until
the tops are crisping and browning a little. Now, eat a few "soft" rusks warm
>from the oven. Loosely pile the rusks on a baking sheet and keep them in a
200 degree oven all day or all night (about 12 hours) to dry. The finished
rusks should be very dry and hard. Cool and store in an airtight container.
Rusks will keep for weeks.
VARIATIONS
Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2
cups rolled oats and 1/2 cup currants or chopped raisins.
Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
Peanut Rusks: Add 1 cup coarsely chopped peanuts.
Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure
anise extract or 1 Tbsp anisette.

********************************



MAIZE PORRIDGE SUPERIOR

200 g (400 ml) maize meal
1 litre boiling water
8 ml of salt
125 - 250 g bacon
oil
1 x 285 g tin creamed mushrooms (or fresh sauteed mushrooms) 100 g (250 ml)
grated cheddar cheese
50 ml cream or evaporated milk (optional but very good) 2 onions, cut and
sauteed in butter or margarine 1 X 410 g tin tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using the
maize meal, boiling water and salt. In the meantime fry the bacon until
crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into
a casserole of about 22 cm in diameter. Layer the maize porridge and
remaining ingredients alternately in the casserole. Pour over the cream and
bake for 45 - 60 minutes. (The maize meal can be made in the microwave as
follows: Stir the maize meal and salt with a fork into the boiling water
and microwave for 10 minutes at 100% power. Stir frequently to prevent the
forming of lumps.
*******************************************
CRUMBLY MAIZE PORRIDGE AND TOMATO SAUCE

500 ml water
3 ml salt
700 ml maize meal

Bring the water to the boil. Slowly add the maize meal until it forms a
pyramid in the middle of the saucepan . Put on the lid and allow to simmer
until a "skin" has formed around the maize meal. Stir with a fork till fine
and crumbly. Put the lid back on and simmer over LOW heat until done. Stir
once or twice to break the lumps. (It takes about 30 - 40 minutes, but I'm
not sure how long it will take over there.)

TOMATO SAUCE

Saute 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add
the following:

1 c (250 ml) tomato sauce (I think you call it ketchup in the USA) 80 ml
vinegar (one third of a cup)
80 ml worcestersauce
30 ml sugar
125 ml (half a cup) water
2,5 ml (half a teaspoon) dry musterdpowder
salt and pepper to taste

Cook for about 2 minutes and thicken with cornflour mixed to a soft paste
with cold water.
**************************
TOASTED TOMATO, ONION AND CHEESE SANDWICHES

Make sandwiches with two slices of bread (store supplied bread is ok) with
tomato and onion slices. Season with salt, pepper or seasoning of your
taste, and sprinkle some cheese over. Fasten a piece of string around the
sandwich like you will do with a parcel (this is to keep the slices of
onion and tomato from falling out) and toast this till lightly browned over
the coals. Remove the string before serving.

*****************************
SOSATIES

1 leg of lamb or mutton (beef may also be used) 1 kilogram pork
2 big onions
15 ml mild curry powder
7,5 ml turmeric powder
30 ml sugar (brown of white)
15 ml cornstarch
500 ml vinegar (if it is to strong, it may be diluted with water) 125 ml
stewed dry apricots of apricot chutney a few cruched lemon leaves
salt and pepper

Cut the meat in 2" cubes. Cut onion in slices and put in a pot with a
little water. Cook for about 5 minutes till glassy but still crisp. Drain
the rest of the water, add 30 ml of oil or fat and sautee onions till
lightly brown. Add 250 ml water and simmer till soft. Mix the curry,
turmeric, cornstarch, sugar, 5 ml of salt and vinegar and add to onions.
Mix in the apricots or chutney. Cook for about 3 minutes and remove from
heat. Add the leaves and allow to cool completely. Pour the sauce over the
cubes of meat and marinade for about 24 - 48 hours, stirring it around once
or twice. Season meat with about 10 ml of salt for each 500 g of meat.
Skewer the cubes of meat onto thin sticks (cut specially for this purpose.
I think you will find it in you local supermarket). Use about 6 cubes for
each skewer, and alternate the mutton and pork. Roast over open coals or in
oven. Heat the sauce, cook for about 2 minutes and serve with sosaties.
Chutney can be served with this as well. (Mutton chops can also be
marinated in this sauce and roasted or grilled. Please be carefull as not
to do this over to hot coals as it burns easily. Also very nice if served
with cooked rice) Makes about 10 - 12 portions

************************************
YELLOW RICE WITH RAISINS

250 ml uncooked, parpoiled rice
1 litre boiling water
30 ml yellow sugar
1 piece of cinnamon
5 ml salt
30 ml ground turmeric
125 ml seedless raisins
15 ml butter or margarine

Wash rice. Add all the ingredients to the boiling water, except the
raisins, butter and sugar. Add rice slowly to boiling water and cook for
about 20 minutes over high heat. Drain the water and steamcook the rice
with the raisins and cinnamonstick for 1 hour over boiling water. Remove
the stick of cinnamon and mic in the butter and the sugar. Serve warm with
bobotie.

***********************************
PUMPKIN FRITTERS

4 c cooked mashed pumpkin
2 eggs
1 c flour
pinch of salt
1 teaspoon baking powder
30 ml (2 tablespoons) heaped of sugar

Combine all ingredients, making a soft batter and fry spoonfulls in shallow
oil till both sides are lightly browned. Drain on paper and serve warm with
cinnamon sugar or caramelsauce.

CINNAMON SUGAR

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle
over pancakes as much as desires and keep rest in bottle for later use.
(Tastes fine over sweet potatoe too)

CARAMEL SAUCE

250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarched mixed to a paste with water

Cook together and add one teaspoon karamelessence before serving over
pumpkin fritters.

**************************************
MARINADE

(This is fine for mutton and can also be used cooked as a sauce for
hamburger patties and for making a leg of lamb in a casserole in the oven)

2 huge onions, chopped
1 huge clove of garlic, crushed
15 ml oil
250 ml beefbroth
125 ml wine vinegar (white for mutton, red for steak) 250 ml tomato ketchup
15 ml worcestersauce
5 ml salt
2 ml tabascosauce
15 ml brown sugar
1 ml ground cloves
1 ml ground ginger
30 ml fruit chutney
30 ml dark brown sherry (optional)
125 ml milk

Mix all ingredients and use as marinade. If used for sauce over patties,
please cook till onions are done, or else you can saute the onions and
garlic before putting it into the marinade, and only heat up the sauce
before serving it with the burgers. If used for marinade, put meat
overnight in it and remove just before barbequing it over hot coals. Baste
frequently while roasting it over coals. If used to make a leg of lamb in
the oven, put the leg of lamb in it and bake in sauce till tender and done.
Serve this with maize bread and a green salad.

***************************************
SOUSKLUITJIES (dumplings in sauce)

120 g cake flour
10 ml baking powder
2 ml salt
15 g butter
1 egg
125 ml milk
butter and cinnamon sugar to serve with

Sift the dry indredients together and mix in the butter with vingers till
it resembles breadcrumbs. Mix egg and milk and add to above. Boil water
(must be about 3 cm deep) with a pinch of salt in a casserole with a lid.
Use a teaspoon dipped in boiling water to put spoonfulls of the dough into
the boiling water. Cover with tight fitting lid and cook slowly for 10
minutes (please don't peek, as this will cause the dumplings to "fall down"
and become rubbery) Remove from heat, pour into a serving bowl and put dots
of butter on top. Sprinkle a lot of cinnamon sugar over and serve with
vanilla custard.

**********************************
BUTTERMILK PUDDING

30 g butter or margarine
160 g sugar
2 eggs, separated
15 g flour
1 ml salt
1 ml vanilla essence
250 ml milk
250 ml buttermilk (cultured is ok)

Cream butter and sugar. Beat eggyolks one by one into creamed sugar and
butter. Add the flour, salt and milk alternately to the batter, mixing well
after every addition. Add vanilla essence. Fold in stiffly beaten whites
and bake one hour in deep bowl at 180 degrees C. Serve with strawberry
sauce of your choice.

****************************
Subj: Spicy Lentils

2 cups orange lentils
1 tsp. salt
1/4 C vegetable oil
1 large onion, chopped
1" piece fresh ginger, grated
2 cloves garlic, crushed
1 tsp. ground coriander seed
1 tsp. turmeric
1 tsp. cumin seeds, crushed
1 tsp. cardamom seeds, crushed
1/2 tsp. cayenne pepper
1/4 C canned tomatoes, or fresh ones, peeled.
Dissolve salt in enough boiling water to cover lentils. Add lentils and
cook until tender. Drain and mash with potato masher. Heat oil in a skillet
and fry oinions and garlic until onions are golden. Add remaining
ingredients and simmer for a few minutes. Stir in lentils and heat until
thick. Serve hot.

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