Recipes > Savanna Biltong Creations

• Biltong Salad
• Biltong and Cheese Quiche

Biltong Salad

• Few young Spinach or Swiss Chard leaves*
• Few Butter Lettuce leaves*
• Few Red Butter Lettuce leaves*
• Thinly sliced moist Savanna Original Biltong 250g
• 2 hard boiled Eggs
• Chopped Parsley
• 1/2 a cup Bean Sprouts or a small bunch of Watercress
• 1 cup Croutons

• 1 tblsp White Wine Vinegar or Lemon Juice
• 2 tblsp Olive Oil or Vegetable Oil
• 1 tsp Salt
• a pinch Sugar (optional)
• 2 cloves of Garlic, chopped
• 1/2 tblsp chopped Parsley of fresh Herbs

First make the dressing by combining all the ingredients in a screw top jar. Place all the salad ingredients into a large salad bowl and toss lightly. Just before serving, shake the dressing well and drizzle over salad ingredients. toss lightly, then scatter croutons over.

Biltong and Cheese Quiche

• 150 g cake flour (300 ml)
• 2 ml salt
• 5 ml mustard powder
• 120 g butter
• 50 ml ice water

• 15 ml butter
• 15 ml cooking oil
• 30 ml chopped fennel leaves or parsley
• 120 g grated biltong or strips of moist beef
• biltong (250 ml)
• 4 eggs, beaten
• 250 ml cream
• 125 ml sour cream
• 100 g grated Cheddar cheese (250 ml)
• 5 mustard powder
• 15 ml lemon juice
• 5 ml grated lemon rind
• freshly ground black pepper to taste

To make the pastry: Sift together the flour, salt and mustard. Cut butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water, mixing to a soft dough, turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigeate for at least 30 minutes. Roll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind. To make the filling: Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160ºC for 35-45 minutes until set.