250 g biltong thinly sliced (500 ml)
30 ml wine vinegar or lemon juice
60 ml olive or salad oil
5 ml salt
freshly ground black pepper to taste
30 ml chopped parsley
30 ml chopped spring onion
150 ml mayonnaise
150 ml sour cream
5 ml chopped fennel leaves
1 small onion, grated
15 ml chopped parsley
15 ml lemon juice
1 ml mustard powder
salt and pepper to taste
small butter lettuce leaves
red pepper, cut into strips
Mix ingredients for French salad dressing and pour over biltong slices. Marinate for 4-6 hours. Combine all ingredients for lemon fennel sauce. Arrange 4-6 slices of biltong in a fan on each plate and garnish with lettuce leaves and red pepper. Spoon a little sauce onto each plate and serve. Serves 10-12
Recipes from
Hannelie v Tonder, Willie v Heerden & Red Meat Industry
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