Two biltong recipes to impress your father-in-law

By August 9, 2019Recipes

The delicacy is air-dried and marinated with a traditional recipe of rock salt, pepper, coarsely ground coriander and vinegar. Can it be added to your favourite meals though? Yes!
Let’s take a look.

Honeybush-poached pear-and-biltong salad

  • 2 tbsps wholegrain mustard.
  • 1 cup olive oil.
  • 5 tbsps balsamic vinegar.
  • 70g soft brown sugar.
  • 200g moist biltong, thinly sliced.

For the poached pears:

  • 3 cups white wine.
  • 2 honey-bush teabags.
  • 200g sugar.
  • 1 star anise (dried, star-shaped fruit with a sweet liquorice-like flavour).
  • 1 cinnamon stick.
  • 10 peppercorns.
  • 5 cloves.
  • 4 pears, peeled.
  • 60g walnuts, crushed.
  • 1 tbsp biltong powder.
  • 120g Gorgonzola cheese.
  • 1 tbsp castor sugar.

For the salad:

  • 20g baby spinach leaves, shredded.
  • 60g walnuts, roasted and salted.
  • 20g microgreens.
  • 1 tbsp biltong powder, to garnish.


  • Place the mustard, olive oil, balsamic vinegar and soft brown sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.
  • To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola cheese.
  • Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.
  • Place the filled pears on a non-stick oven tray and bake until heated through and the cheese starts to melt, for about 15–20 minutes. Remove the pears from the oven, sprinkle with castor sugar and use a kitchen blowtorch to caramelise.
  • Assemble the salad by arranging the marinated biltong, baby spinach, walnuts and microgreens on a platter. Dress with four tablespoons of the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.
Read  Chopped kale salad with spiced almonds and red peppers

Traditional biltong stew


  • 1 tbsp peanut oil.
  • 300g biltong.
  • 1 onion (chopped).
  • 2 cloves garlic.
  • 1 tsp ginger (freshly grated).
  • 2 tbsps tomato concentrated puree.
  • 2 tbsps peanut butter.
  • 2 tomatoes (chopped).
  • Cayenne pepper (optional).
  • ½ cup water.


  • Fry the chopped onions, garlic and ginger in the oil for a couple of minutes or until translucent.
  • Add the biltong and stir around for a few seconds. Now add the tomato puree and peanut butter and stir to coat the biltong.
  • Add the chopped tomatoes and cook for five minutes until slightly reduced. Pour in the water and simmer for 10 minutes until the stew has reduced to a very thick sauce.