Biltong Philly Cheese & Pap Croquette with Biltong Chilly Jam
For the Philly Cheese:
- The Cheese sauce:
- 4 Tbsp butter
- 2 Tbsp flour
- 500ml milk
- 2 cups strong cheese, grated
- 2 Tbsp tsp whole grain mustard
The biltong mixture:
- 1 red onion, sliced
- 1/2 each red, green & yellow pepper
- 125g Mushrooms
- 350g sliced venison biltong
- 2 x Beef Stock Cubes
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Paprika
- Worcestershire sauce, to taste
- 1 Tbsp Olive oil
- 1 x 400g tinned chopped tomatoes
- 2 onions, finely chopped
- 200g biltong, chopped
- 2 red chillies
- 1 1/2 cups sugar
- 1/2 red wine vinegar
- Fresh thyme leaves
- 1 stock cube
- 1/2 cup mealie meal
- 1 stock cube
- 2 cups water
- Bread crumbs
- Chives, finely chopped
- Slaw + dressing
- For the Philly Cheese, combine the butter and flour in a pot stir continuously for about 5 minutes then add the milk, cheese & mustard to make the cheese sauce. Whisk until smooth.
- For the biltong mixture, sauté the ingredients in a frying pan for 5-10 minutes. Add the stock & Worcestershire sauce last- simmer for a few minutes then remove from the heat.
- To serve, slice open a baguette, arrange the biltong mixture and cheese sauce onto the baguette. Serve with coleslaw
- For the biltong chilli jam, sauté the olive oil & onions until the onions soften. Add the remaining ingredients and simmer on a low temperature until the mixture thickens and reduces resembling jam. Set aside to cool.
- For the pap Croquettes, combine the mealie meal and stock in a pot and cook on a low temperature until the mealie meal is stiff and completely cooked. Stir occasionally with a wooden spoon. Set aside to cool.
- Once the mealie has cooled down, use your hands to roll the mixture into bite sized balls, stuff the balls with the biltong jam. To crumb the mixture, first coat each ball in flour then beaten egg and lastly breadcrumbs. Repeat. Deep fry until golden brown. Serve with mayonnaise or chaka
- Biltong is a form of dry cured meat; it tastes like a well-seasoned steak.
- Strips of meat are marinated in vinegar and spices overnight then placed on hooks and set to air dry for several days.
- Coriander seed is a predominant flavour in biltong & dry wors.
- Dry wors is a thin sausage flavoured similarly to boerewors and set to dry.
- It has a combination of beef or venison, spices and fat.