A Recipe For Making Boerewors

BOEREWORS Recipe:

Ingredients:

1 kg beef.

1 kg mutton.

1 kg veal or lean pork.

500 gr spek (firm pork fat from under the skin).

25 ml salt.

5 ml ground black pepper.

15 ml coriander, singed and ground.

1 ml ground cloves.

2 ml nutmeg powder.

125 ml brown vinegar.

25 ml brandy (optional).

                                         25 ml masala (optional).

200 gr wide sausage casings.

Method:

Cube all meat and spek.

Mix together thoroughly and mince coarsely.

Place meat in large bowl.

Add all dry spices, vinegar and brandy (if used).

Mix together lightly with a two pronged fork.

Place in fridge for +/- 2 hours to blend flavors.

Soak casings in water during this period.

Fit casings to sausage maker and fill with mixture.

Do not over- or under-stuff.

Hot Mutton Curry Potjie

Hot Mutton Curry Potjie

This is for people who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

2 kg mutton chops

salt and pepper to taste

45 ml cooking oil

2 large onions, coarsely chopped

250 g rind-less breakfast bacon, chopped

3 large potatoes, peeled and cubed

250 ml uncooked rice

250 ml dried apricots, soaked in water for 1 hour and drained

250 ml water

1 tin (410 g) mealie kernels, drained

1 tin, (410 g) peas, drained

250 ml chutney

20 ml strong curry powder

5 ml turmeric

3 ml coriander

3 ml ground nutmeg

Heat the oil in the pot.

Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.

Remove the meat and set aside.

Fry the onions until tender.

Return the meat to the pot with the onions.

Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.

Add the water.

Cover and simmer for 1 hour.

Add more water if the potjie boils dry.

Add the mealies and peas.

Mix the chutney, curry, turmeric, coriander and nutmeg well.

Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.

Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

Chicken Potjie Recipe

Chicken Potjie

45 ml cooking oil
1 kg chicken thighs
10 ml salt
4 bay leaves
pinch dried thyme
4 black pepper corns
pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube



Heat the oil in the pot.



Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown.



Add the herbs, spices and chutney.



Arrange the carrots, potatoes and mushrooms in layers on top of the chicken.



Dissolve the stock cube in the water and add it to the potjie.



Replace the lid and simmer for approximately 1 hour and 20 minutes.
Add water if the potjie becomes too dry.

Beef Pasta Potjie

Beef Pasta Potjie

2x packs of beef potije pieces

mushrooms

onions

garlic

green peppers

tomato

5 strips of lasagne pieces

half a packet of tagliete ( the spaghetti type)

pepper salt

dried parsley

bbq spice

bottle of mushroom and pasta sauce (all Joy)

Braze meat with salt, pepper, garlic, butter, dried parsley, and some dried chilli.

Once brown removed to cool down while putting in the mushrooms, peppers,tomato and onions with some sugar fry for 5mins, then add the meat together with the veg.

Pour in half a can of beer to get the flavors to soak together for about 10 minutes, add the rest of the beer to simmer for 5mins.

Take out half the portion of meat and put it n a bowl.

Take half a packet taglieta and break in half, gently spread out the pasta over the bottom layer of meat. smear the mushroom paste over the pasta giving it nice thick layer then put the remaining meat on top of that layer of pasta, pour in water just to cover the the last layer of meat, then add the pieces of lasagne on top coating it with some pasta sauce close the lid and let it cook till the lasagne is ready.

5 mins before taking the pot of the coals grate cheese on top and then cover with the lid to get the cheese nice and melted, doesn't take long. And then ready to serve.

You can surely put in your own ingredients to your liking, but this really came out nicely, specially getting it from a dream, timing for adding cooking depends on the heat of the fire and your judgment as you know.

Feeds 5.

Beef and Beer Potjie

Beef and Beer Potjie

15 ml cake flour

5 ml paprika

1 kg beef fillet, cubed

15 ml butter

15 ml cooking oil

2 medium onions, thinly sliced

15 ml white sugar

8 green beans, sliced

4 carrots, peeled and thinly sliced

1 clove garlic, finely chopped

5 ml mixed dried herbs or marjoram

375 ml beer

250 ml beef stock

1 packet tomato soup powder

1 bay leaf

15 ml vinegar

10 ml cornflour

salt and pepper to taste

Combine the paprika and flour and place in a plastic bag.

Add the meat cubes and shake well to coat the meat.

Melt the butter and oil in the pot and brown the meat over medium hot coals.

Remove and set aside.

Fry the onions and sugar, stirring now and then until the onions are tender.

Add the beans, carrots and garlic and simmer for 5 minutes.

Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.

Replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour.

Stir occasionally, using a wooden spoon.

Mix the vinegar and cornflour and stir in.

Simmer until the gravy has thickened and season with salt and pepper.

Biltong Pot Bread Recipe

Biltong Pot bread

DOUGH Ingredients:

240 g Cake flour (500 ml)

20 ml Baking Powder

2 ml Salt

5 ml Mustard powder

100 g Butter

Approximately 100 ml Milk

1 Egg - beaten

FILLING Ingredients:

120 g Ground Biltong (250 ml)

200 g Smooth cottage cheese

30 ml Chopped parsley

Freshly ground pepper to taste

Mayonnaise to moisten

15 ml Lemon juice

Method For The Dough

To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.
Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.

Method For The Filling:

To make the filling mix all ingredients together and spread over the dough keeping 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - You Can serve with crisp vegetable sticks and lettuce leaves if needed.

You will find this Serves 6 people.........

Recipes On Biltong UK

We at Biltong UK look forward to your contributions and your favorite Recipes, so lets have them coming in as long as you don't mind us publishing them for others to try and enjoy of course.

 

Biltong Spread:

125 g smooth cream cheese with chives

30 ml mayonnaise

30 ml lemon juice

60 g grated biltong (125 ml)

Salt & freshly ground black pepper to taste

Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.

Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.
 
Spread on bread canapes - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.

Recipes On Biltong UK

Biltong UK would like to share some fantastic Recipes with you all to try out we will start with this:

Biltong Muffins :

120 g Whole-wheat flour (250 ml)

120 g Cake flour (250 ml)

200 g Biltong - finely chopped (500 ml)

50 g Cheddar Cheese (125 ml)

30 ml Baking powder

3 Eggs

200 ml Milk

100 ml Cooking oil

5 ml Salt

15 ml Lemon juice

Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serve with butter.

Makes 12

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For all your Biltong, Boerewors, droewors look no further, all our fine meat products are sourced from the best local beef available in the UK today. Our unique exotic spices are sourced from Freddy Hirsch and Crown Neutral in South Africa, we do our best to promote local business.
Our Biltong and Boerewors are probably the best tasting products available in the UK blended from an old home grown recipe, and seriously we are not just saying that as a sales ploy, this stuff is unbelievable!!!!

Take a look to find out more about what we offer. Sign up for our Monthly draw and much more.

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Best Johnny and Anita