Bringing traditional biltong flavours to the braai. This recipe requires some prep the day before, but best believe it’s worth it!

Biltong steak 

Serves 4-6

Ingredients

800g-1kg silverside or topside beef, cut into 3cm steaks
1 cup coarse salt
½ cup red wine vinegar
½ cup Worcestershire sauce cup brown sugar
½ cup coriander seeds, crushed
¼ cup milled black pepper
1 Tbsp chilli flakes (optional) 

For the braaibroodjies 

8 slices white bread
¼ cup butter, softened
2 Tbsp chutney (optional)
1-2 tomatoes, thinly sliced
Salt and milled pepper
½ red onion, thinly sliced
2 cups grated Cheddar 

Method

1. Rub the beef with salt, cover and allow to curefor 2-3 hours in the fridge.
2. Heat the vinegar, Worcestershire sauce and sugar until the sugar dissolves. Allow to cool completely.
3. Combine coriander, pepper and chilli flakes (if you like a bit of bite), in a large flat tray.
4. Once the meat is cured, remove from salt and wipe to remove all salt. Remember that the steak will not require any extra salt.
5. Place the vinegar mixture into a large flat tray. Dip meat in vinegar mixture, followed by the spice mixture.
6. Hang the meat, like you would for biltong in a well-ventilated cool area or even uncovered in the fridge for 3-4 hours or overnight.
7. Braai day has arrived. For the braaibroodjies, spread butter on all slices of the bread —we prefer the outsides for that buttery crunch.
8. Spread chutney on 4 bread slices, the non- butter side.
9. Pack the chutney side with tomato and season. Follow this with red onion and cheese.
10. Close the braaibroodjies with remaining bread slices and set aside.
11. Braai the steaks for about 3-4 minutes per side on hot coals. Allow to rest.
12. Once the coals have cooled slightly, braai the braaibroodjies, turning regularly for about 8-10 minutes or until the cheese has melted and bread is golden.
13. Slice the biltong steak and serve with the braaibroodjies.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

The post Biltong steak  appeared first on MyKitchen.

Mzansi make it to Italy in this fusion of flavour. When roaming Rome, why not add a taste of home, says Liezl Vermeulen.    

Biltong & cream cheese calzones 

Makes 6-8 

What happens when two giants meet? Our puffy pizza fold-overs deliver oozy cheese, a chewy crust and filling and, of course, that hint of sweetness our locals love. 

Ingredients

2 tubs (230g each) cream cheese, at room temperature 
½ tsp (3ml) ground coriander
3/4 cup biltong powder 
800g store-bought bread dough Flour, for dusting 
100g sliced biltong 
500g mozzarella, grated 
6-8 preserved green figs in syrup, chopped 
Thyme leaves and basil, for serving  

Method 

1. Preheat oven and two baking trays to 180°C. 
2. Whisk cream cheese until smooth, adding a glug of milk if mixture isn’t spreadable. 
3. Combine cream cheese, coriander and biltong powder. Season and set aside. 
4. Portion the dough into 6-8 pieces. Roll out pieces of dough into circles of about 3cm-thick on a floured surface. 
5. Spread each pizza dough base with cream cheese, dividing evenly and leaving a 2cm border clean. 
6. Top one half of base with biltong, cheese, a sprinkle of thyme and a few pieces of preserved fig. 
7. Fold over to create a half moon, then pinch the inside of borders to stick together. 
8. Bake on preheated baking trays for 18-23 minutes, flipping halfway through, until brown and cooked through. 
9. Serve hot out of the oven scattered with thyme, basil and drizzle with preserved fig syrup, if you like. 

Cook’s note
Biltong pairs well with chilli and feta so why not add some crumbled feta and chilli flakes into your filling for added flavour.

Recipes and styling: Liezl Vermeulen
Photographs: Zhann Solomons 

ALso read: Biltong and pear tartlets

The post Biltong & cream cheese calzones  appeared first on MyKitchen.

Planning a family road trip over the long weekend and not sure what to pack? Whether you’re the driver, passenger princess or strapped in the back, our cheap and cheerful padkos nibbles are here to keep everyone going!  

Travel Nibbles – Fuel-packed snacks   

Choc-coconut peanut clusters 

Makes 24

Turn up the crunch by swapping out the smooth peanut butter for a crunchy version.  

Method 

You’ll need 24 cupcake holders to fill two 12-hole muffin trays. Combine ½ tub (200g) smooth peanut butter and ¼ cup (60ml) sifted icing sugar and mix well. Set aside. Melt together 3 big slabs (150g each) dark chocolate and 1 Tbsp (15ml) canola oil in the microwave at 10-second intervals, gently stirring after each one. Tip in 2 cups (275g) salted peanuts and ½ cup (45g) desiccated coconut and mix well. Drop about 1-2 teaspoonfuls of the chocolate-peanut mixture into each cupcake holder, then drop a small blob, about half a teaspoon of peanut butter- icing sugar mixture into the centre of each peanut cluster. Top the peanut butter blob with more chocolate mixture to cover it. Allow the mixture to set at room temperature until firm.

Chocolate and caramel popcorn trail mix 

Makes about 8 cups (2L)

You can easily swap out M&Ms for smarties or even chocolate chips if you like.

Ingredients

7 cups (1.75L) popped popcorn 
½ box (175g) wheat cereal (we used Jungle Crunchalots Fillows cereal) 
1 cup corn flakes
1 packet (100g) walnuts or peanuts
1 packet (200g) M&M’s  

For the caramel

½ cup (125g) cubed butter 1 cup (220g) brown sugar 
1/3 cup (80ml) golden syrup
1 tsp (5ml) bicarbonate of soda 1 tsp (5ml) vanilla essence
1 tsp (5ml) fine salt  

Method 

1. Combine the popcorn, cereal, corn flakes and nuts in a large bowl. Set aside. 
2. Melt the butter over medium heat.
3. Add the sugar, syrup and stir well to combine.
4. Bring mixture to a boil, while stirring.
5. Reduce the heat and stir for another 5-8 minutes.
6. Remove from heat and whisk in bicarbonate of soda, vanilla and salt.
7. Pour over popcorn mixture and mix to coat well.
8. Arrange popcorn in a single layer onto greased and lined baking trays.
9. Bake at 180°C for about 15-20 minutes, tossing every 5 minutes.
10. Allow to cool before tossing through M&M’s.
11. Store the trail mix in an airtight container.  

Biltong & ranch – spiced popcorn trail mix 

Makes about 8 cups (2L)

No sour cream popcorn seasoning? Mix together 1⁄4 cup (60ml) milk powder and 11⁄2 tsp (8ml) cream of tartar. 

Ingredients

For the ranch spice

3 Tbsp (45ml) sour cream popcorn seasoning
1 Tbsp (15ml) each garlic and onion powder
2 tsp (10ml) mixed herbs
2 tsp (10ml) dried dill
1 ½ tsp (5ml) fine salt
1 tsp (5ml) sugar 
1 tsp (5ml) mustard powder 
Milled pepper  

1 packet (200g) pretzel and cracker mix (or plain pretzels) 
1 cup (50g) corn flakes
1 packet (250g) salted peanuts 
1⁄4 cup (60ml) melted butter
6 cups (1.5L) popped popcorn 
1 cup (50g) biltong rugby mix (or a mix of biltong, salami or dried sliced meats)   

Method 

1. Combine the ranch spice ingredients. Set aside.
2. Combine the pretzel mix, corn flakes and nuts. 
3. Add the ranch spice to the butter and mix well.
4. Pour over pretzel mix and toss to coat well. 
5. Add popcorn and give it another toss, making sure to coat lightly.
6. Spread evenly onto a lined baking tray. 
7. Bake at 180°C for about 15 minutes, stirring every 5 minutes until toasted.
8. Mix through biltong rugby mix and bake for another 8-10 minutes. 
9. Cool completely before tossing through the biltong mix, then store it in an airtight container. 

Super sarmies – Travel approved

Pastrami and cheese loaf with atchar mayo 

Serves 6-8  

For the really long roads you’ll need a sturdier base. Simply swap out the French loaf for a baguette.

Ingredients

¼ cup mango atchar
1 cup mayonnaise
salt and milled pepper
1 french loaf (2 mini loaves work well too)
butter for toasting
1 packet (80g) rocket (or butter lettuce) 
10-12 cheddar slices
1-2 packets (125g each) sliced pastrami, sliced ham or shaved chicken
6-8 pickles, cut into ribbons 
1 avocado, sliced   

Method 

1. Combine atchar and mayo and season. Set aside.
2. Halve the French loaf lengthways, making sure not to cut all the way through and toast in a pan with butter.
3. Spread the mayo mixture onto both halves.  
4. Layer with rocket, cheese, sliced pastrami, pickles and avo.
5. Sandwich closed and serve. 

Triple chicken club sarmie 

Serves 8

Using three slices of bread instead of just two makes for a much more sturdy sarmie, perfect for those long road trips.

Ingredients

1-2 avocados, smashed 
squeeze lemon juice
salt and milled pepper
1 loaf sliced bread, toasted on both sides 
½ – 1 cup mayonnaise
½ head butter lettuce, leaves separated 
16 Emmental or Gouda slices
4 tomatoes, sliced
2 packets (125g each) shaved chargrilled chicken  

For serving

potato crisps 
pickles  

Method

1. Combine smashed avo with lemon juice and season. Set aside.
2. Spread the bread slices with mayo.
3. Layer one slice of bread with lettuce, cheese, smashed avo, tomato and chargrilled chicken.
4. Top with another slice of bread and repeat the layering process.
5. Sandwich closed with a third slice of bread.
6. Cut into triangles, secure with a toothpick and serve.
 

Jerk-spiced chicken wings  

Serves 8

Serve these as is, with store-bought tzatziki or a herbed yoghurt sauce.  

Ingredients

800g-1kg chicken wings 
Salt and milled pepper 
¼ cup jerk spice
Glug olive or canola oil  

For serving

Grilled or fresh pineapple chunks, optional
Lime halves or wedges 
Herbed yoghurt sauce (mix 1 cup yoghurt with a handful chopped coriander and juice (30ml) and grated peel of ½ a lemon)  

Method 

1. Cut the chicken wings into smaller portions. Season well.
2.  Combine the jerk spice and oil then rub over chicken to coat well.
3. Marinate for at least 30 minutes or overnight.
4. Roast in the oven at 160°C for about 20 minutes, tossing halfway through.  
5. Serve with the pineapple, lime and herbed yoghurt sauce on the side. 

Jerk spice

Makes about 1 cup

Combine 2 Tbsp each dried thyme, garlic powder (or crushed flakes), onion powder, cayenne pepper, smoked paprika and sugar, 1 Tbsp dried parsley, 2 tsp each allspice, cinnamon, nutmeg, chilli flakes, salt and milled pepper. Mix well, store in an airtight container and use as needed.

Recipes & Styling: Gail Damon
Photographs: Zhann Solomons

The post Tasty padkos nibbles for your next road trip appeared first on MyKitchen.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this recipe a try, because biltong makes everything better.

SERVES 4 // COOK TIME ± 25 mins

INGREDIENTS
2 pears, cored, halved and thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
400g ready-made puff pastry, cut into 8 rings
Flour, to dust
1 tbsp biltong dust
Wild rocket, to garnish

METHOD
1. Preheat oven to 220°C.
2. Place the sliced pears in a small bowl and toss with the olive oil and balsamic vinegar.
3. Arrange the rings of puff pastry on a floured baking tray. Use a fork to prick the centres, leaving a half centimetre border around the edges. Top with pear slices and a sprinkling of biltong dust.
4. Bake for 15–20 minutes, or until puffed up and golden brown.
5. Serve warm, garnished with wild rocket.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

The post Biltong and pear tartlets appeared first on MyKitchen.

Ditch the store-bought bread with this evening’s meal and try our scrummy sweetcorn loaf with a biltong spread recipe instead!

SERVES 6 // COOK TIME 45 min

INGREDIENTS
For the sweetcorn loaf
1 tin whole kernel corn, drained
3 cups flour
1 tsp salt
2 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup vegetable oil
1 cup grated Cheddar
For the biltong cream cheese
230 g tub cream cheese, at room temperature
50 g finely chopped biltong

METHOD
For the sweetcorn loaf
1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.
For the biltong cream cheese
1. Mix together the ingredients and serve with the loaf.

Quick tip: Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes.

Recipes & Styling: Marizka Du Toit
Photography: Jurie Senekal

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

The post Sweetcorn loaf with biltong spread appeared first on MyKitchen.