Biltong Bowl Challenge | Bowl #1
Biltong, Avocado, Chevin Cheese Rounds, Coriander and Toasted Pumpkin Seeds with Sun dried Tomato Dressing
Growing up, winter has always been hunting season in our house. By July we would have inordinate amounts of biltong, droëwors and fresh game, filling refrigerators and freezers to the brim. This year, as the season draws to a close, and our stock-pile dwindles, we decided to conclude the season with a ‘biltong-off‘.
A variety of biltong entrees, snacks, salads and even sushi can be found at local restaurants and eateries, but we have never seen a biltong bowl. Not even Google could help us out here. Based on this find- or lack thereof- we thought we’d help out . To kick off, our biltong-off, we’re going to build 3 individual biltong bowls, based on our favourite biltong combinations.
PS. If you have no idea what we’re talking about, Wiki says:
- Biltong is a form of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, however the typical ingredients, taste and production processes differ.
- The word biltong is from the Dutch bil (“rump”) and tong (“strip” or “tongue”)
- Droëwors (/ˈdruːəvɔːrs/; Afrikaans literally “dry sausage”) is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors. It is usually made from dun wors (Afr. “thin sausage”) rather than dik wors (“thick sausage”), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
Biltong Bowl #1
Serves 2
Preparation time: 45 minutes – 1 hour
Sundried tomato and coriander are some of our favourite flavours to pair with biltong, and this is what we came up with:
Ingredients
- 1 cup Sliced biltong
- ¼ cup Sundried tomatoes (rehydrated with olive oil)
- 1 Avocado
- 1 handful fresh coriander
- 100g Chevin goats milk cheese
- ½ cup uncooked mixed quinoa and bulgur wheat
- 1 Stock cube
- 2 tbsp aioli or mayonnaise
- 80 ml verjuice
- 1 tbsp honey
- 3 tbsp Toasted pumpkin seeds
Method
Cooking the Quinoa:
- Boil 2-3 cups of water with the stock cube.
- Reduce the heat, add the quinoa and boil for 12-15 minutes until tender.
- Remove from heat, drain the remaining liquid and cover. Set aside.
Sundried Tomato Aioli:
- In a food processor or blender combine the aioli/ mayonnaise, sundried tomatoes (keep some aside for garnish) , verjuice and honey.
- Blend until smooth.
- For a runnier dressing, add more verjuice.
Pumpkin Seeds
- Heat up a small pan on high heat.
- Add pumpkin seeds to dry, heated pan.
- While stirring occasionally, wait until you hear the seeds pop and becomes fragrant.
- Remove seeds from heat, and set aside.
More prep:
- Cut the chevin cheese in 5mm slices, and roll into bite sized balls.
- Slice the avocado in cubes and coat with lemon juice to avoid
- Remove the coriander leaves from the stems for garnish.
Putting The Bowl Together:
- Spoon bulgur wheat and quinoa into the bottom of the bowl, keeping in to one side.
- Arrange the biltong slices in the bowl.
- Arrange the avocado in the bowl.
- Arrange the chevin cheese rounds in the bowl.
- Spoon over the sundried tomato dressing- alternatively you can serve the dressing on the side.
- Garnish with coriander leaves and pumpkin seeds.
- Lekker eet!
the good greeff 