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Biltong Potbread

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DOUGH

240g cake flour (500 ml)
20 ml baking powder
2 ml salt
5 ml mustard powder
100g butter
approximately 100 ml mild
1 egg, beaten

FILLING

120g grated biltong (250 ml)
200g smooth cottage cheese
15 ml lemon juice
30 ml chopped parsley
freshly ground black pepper to taste
mayonnaise to moisten

TO MAKE THE DOUGH:

Sift together the dry ingredients. Cut the butter into the flour with a knife and then rub it in with your fingertips until the mixture resembles dried bread-crumbs. Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly into a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10 mm thick.

TO MAKE THE FILLING:

Mix all ingredients together and spread over the dough, keeping 25 mm clear along the edges. Roll up the dough like a Swiss roll, and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25-mm slices and arrange them, cut side down, on the bottom of a greased No.3 flat bottomed cast-iron pot. Begin in the centre and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire, place a few small, hot coals on the lid and bake for 20-30 minutes or until the bread is golden brown and cooked. Turn out, cool slightly, then serve with crisp vegetable sticks and lettuce leaves.

Serve 6

Recipes from
Hannelie v Tonder, Willie v Heerden & Red Meat Industry

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