Bizzi B's Best Biltong, South Africa, South African Recipes

South African Braai / BBQ Marinade

2011-07-24T12:23:00.002+01:00

For an authentic taste Cape Town braai or barbeque taste. It is predominantly used on cuts of meat but can be used on poultry too.

Ingredients:

400ml Tomato sauce
300ml Mrs Ball's Chutney (Can use any flavour)
50ml Worcestershire sauce
100ml Soy sauce
500g Red onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Cola
50g Robertson's Barbecue spice
50g Cracked white pepper
80g Sea salt
80g Chopped thyme
30g Chopped tarragon/ chives
30g Smoked paprika
10g Chopped Chillies (optional)

Method:
Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.

Grant Hawthorne

Wild Africa Chocolate Cheescake

2011-07-03T08:04:00.001+01:00

250g crushed Nuttikrust biscuits
125 unsalted butter, melted
750g full fat cream cheese
5 eggs
125g caster sugar
7 tablespoons Wild Africa Cream or Amarula
200g dark chocolate (70% cocoa solids)

Mix together the biscuits and butter in the base of a 24 cm springform cake tin. Cover with clingfilm and refrigerate for an hour or two. When the base is ready, turn the oven on to 180C. Mix together the cream cheese, eggs and caster sugar until well combined. Melt the chocolate in a glass bowl over a boiling pot of water until completely melted, and then add to the cream cheese mixture, along with the Amarula. Stir well until combined and then pour the mixture into the cake tin. Bake in the oven for about an hour, or until the top of the cake is set. Leave to cool before serving.

A recipe by Sarah Duff

Cremora Tart

2011-01-16T15:05:00.001Z

Ingredients:

250g Cremora

1 tin Condensed Milk

½ cup Lemon Juice

1 cup Boiling Water

1 pkt Tennis Biscuits, crushed

3 tbs butter (more if required), melted

Method:

Mix Cremora with boiling water until dissolved

Place this mixture in the fridge for about 2 hours (I only chill it for about a half-hour)

Take out of fridge & beat until thick

Add condensed milk & lemon juice to thickened mixture. Mix well with electric mixer

Mix the crushed biscuits with the melted butter (add more butter is required)

Line a dish with the buttered crushed biscuits

Refrigerate until set (best the day after!)

Microwave Mealie Bread - Shiela Dale

2010-12-23T16:09:00.001Z

Ingredients:
1 cup Iwisa Maize Meal
1 cup Snowflake Cake Flour
1 Tin Creamed Sweetcorn
2 eggs
25ml sugar
3/4 cup milk
3tsp Baking Powder
pinch salt

Method:
Mix ingredients together
Put mixture into a microwaveable bowl
Cook on high (600W) or Medium High (900+W) for 9mins
Let stand. Serve soon after.

Curried Peach Salad

2010-12-12T17:26:00.000Z

Ingredients:
750g onions finely chopped
1kg canned sliced peaches in syrup
125ml white wine vinegar
1tbs Rajah Curry Powder
1tbs Robertsons turmeric / borrie
1ml salt
oil for frying

Method:
Brown the onions in the oil
Add the vinegar and simmer for 1 minute
Stir in the curry powder, turmeric and salt and simmer for 2 minutes
Add the sliced peaches and as much syrup as the mixture will hold
Mix well
Allow to cool before serving
Serve with meat or fish

Sousboontjies

2010-12-12T17:20:00.000Z

Ingredients:
500g sugar beans
water
50ml vinegar
125ml sugar
salt and pepper to taste

Method:
Soak beans overnight in water
Add fresh water, bring to the boil, reduce heat and simmer for about 1.5 hours until beans soft
Rinse in cold water, drain and remove skins
Add the vinegar, sugar, salt and pepper and bring to the boil again. Boil for 5mins and remove from heat
Allow to cool before serving

Chicken a la king

2010-12-12T17:06:00.000Z

Ingredients:
4 Chicken joints, cooked, skinned and coarsley chopped
120g mushrooms, thinly sliced
1 green pepper, seeded and thinly sliced
5tbs butter
1tbs flour
2 egg yolks
275ml chicken stock
150ml milk
150ml single cream
salt and pepper to taste

Methods:
Fry the green pepper in the butter until soft
Add mushrooms and fry until tender
Remove pan from heat, blend in the flour and then gradually stir in the chicken stock and then the milk
Return the pan to the heat and bring mixture to the boil, stirring continuously until thickened
Add salt, pepper and chicken and heat through, about 10 minutes
Beat cream and egg yolks lightly in a bowl, stir some of the hot sauce into it, then stir mixture into the sauce and heat, but do not boil.
Serve immediately with boiled rice.

Bredie - Tomato, Pumpkin, Cabbage, Cauliflower

2010-12-12T16:50:00.001Z

Ingredients:
1kg Fatty mutton/lamb
2 large onions, thinly sliced
400g diced potatoes
2 chillies or 1 green pepper finely chopped
2tsp salt
25ml oil

Tomato Bredie:
Add 1kg tomatoes, skinned and coarsely chopped
1tsp sugar
2ml dried thyme

Pumpkin Bredie:
Add 2.5kg pumpkin
2cm piece ginger
few sticks cinnamon

Cabbage Bredie:
Add 1 Cabbage, shredded
250ml finely chopped celery
grated nutmeg

Cauliflower Bredie:
Add 1 cauliflower broken up
250ml finely chopped celery
grated nutmeg

Method:
Fry onions in oil until golden brown
Add meat and brown quickly
Add the potatoes, salt, chillies/green pepper, above chosen vegetables and flavourings
Simmer, covered until the meat and potatoes are tender
Add water if bredie becomes dry
Serve with boiled rice.

Fish Bobotie

2010-12-12T16:22:00.001Z

Ingredients:
340g cooked white fish
5tbs butter
1 large onion coarsely chopped
2 large eggs
1 thick slice white bread crusts removed
300ml milk
juice of 1 lemon
2tsp Rajah Curry Powder
2tbs seedless raisins
2tbs finely chopped blanched almonds
2 bay leaves
salt and pepper to taste

Method:
Flake the fish and place in bowl
In a separate bowl, soak the bread in the milk
Fry the onions in the butter
Add the onions, almonds, raisins, curry powder, lemon juice, salt and pepper to the fish
Squeeze the milk from the bread and keep it
Add the bread to the fish and mix
Beat the eggs and kept milk together
Pour the fish mixture into a greased oven-proof dish, pour the egg mixture over it and place bay leaves on top
Bake in the oven at 190C until egg and milk mixture has set - about 35mins
Serve hot with boiled rice

Back in Cape Town - Cape Town International

2010-12-12T06:36:00.000Z

Arrived at Cape Town International Airport on Friday morning, 10 December. We disembarked to glorious sunshine and that Cape Town breeze. We left negative temperatures in London boarding the plane and arrived to mid-20's the next morning.

Cape Town airport has changed so much, thanks to the World Cup. We had no forms to fill out, didn't have to stand in passport control queues that snaked all the way to the door (as we do now landing at Heathrow), and actually had pleasant banter with the officer stamping the passports. OK, so the luggage collection wasn't as efficient as what it could be, but going through the green exit was the easiest I've seen it for a long time. Usually the 6 tables are packed with open luggage and Customs officials elbow deep in the bags, but not this time. There were officials looking official, but not looking to catch out the unsuspecting tourist.

After being met by excited family with lots of hugs and kisses, I was desperate for a coffee. The arrivals hall isn't small and there are quite a few people milling about, but absolutely no place to grab a coffee or a quick bite to eat. Apart from the family coming to pick us up, the place was pretty uninviting or inspiring to say the least. As we had decided to wait for other family arriving from London on another flight, I went looking for that illusive cup of coffee. There is a little walk from the arrivals hall to the departure hall where all manner of shops are located: Woolworths (SA's version of M&S), chemists, bookshops, fastfood joints etc. But there was nothing in between. In fact, the airport looked like it wasn't quite finished.

Surely there is money to be made in the arrivals hall for the right businesses? There are always people waiting for flights.

We left the building via the departure hall and I was quite impressed - it looks like an international airport. Pity about arrivals. Overall I thought Cape Town International was somewhere in between a small town airport and a proper international airport - it has some growing up to do.

The parking bill for a 2 hour stay was R12 (£1.10 give or take), which is far cheaper than the £2.50 for half an hour at Heathrow. I heard people complaining that they had to pay R8 for an hour's parking.

Hampers for Christmas

2010-11-30T15:47:00.003Z


Wild Africa Cream 'n Brandy Hamper

Wild Africa Cream 'n Brandy Hamper
A bottle of Wild Africa Cream and a bottle of KWV African Mishale Brandy in a South African gift bag for £27.99. Perfect adult gift.


South African Township Hampers

We have our £15 South African Township Hampers for that little gift to your South African friends. The hamper contains a few South African favourites packed in a South African beer/cider box on shredded newspaper, covered in clear cellophane and a ribbon.

Perfect for that person that you want to give something to, but don't know what - a Secret Santa for instance.

The hamper includes:
Biltong
Nik Naks
Romany Creams
Mrs Balls Chutney
Peppermint Crisp
TV Bar
Fizzers
Fizz Pops

KWV African Mishale Brandy

2010-11-16T15:32:00.006Z

We now have African Mishale Brandy in stock in our shops for £13.99 per bottle.

The five tribal African spears on the label represent the time taken and complexity of the ageing process.
This well balanced brandy gets its strength and character from a blend of 5 year double distilled pot still brandy and aged grape spirits from the Breede River Valley. Aged in 300 liter French oak barrels, it exudes rich dried fruit flavours with elegant pear and toffee undertones and oak infused complexity that lingers on the pallet from the first sip.

African Mishale won Silver in the International Wine & Spirits Challenge (IWSC) 'Spirit' award 2010.

It is delicious on its own, on the rocks, or over ice with cola.

KWV are one of the world's leading producers of brandy winning awards every year. In the International Wine Spirit Competition in London 2009, KWV brandies won two gold medals and one silver.

"And for no other reason than it’s really rather tasty and South Africa is still on our minds, the African Mishale South African Brandy, 36%vol, South Africa is well worth a punt. Distilled from chenin blanc and colombard and aged in French oak, it is exceptionally smooth with nuts, raisins and even a touch of toffee on the palate. Enjoy it as a base for summer cocktails." Jonathan Ray in Telegraph Online 8 July 2010

Wild Africa Cream Liqueur

2010-11-10T19:56:00.003Z

From next weekend we will be selling Wild Africa Cream Liqueur in our shops for an extremely affordable £11.99 for a 700ml bottle. The perfect Christmas gift for someone who has everything.

Wild Africa Cream is a tantalising blend of fresh cream, distilled spirit and caramel, yielding a delectable, easy drinking, exotic cream liqueur.

Pap and Cheese Bake

2010-11-10T14:33:00.000Z

Ingredients

1.2 litres water
5 ml salt
500 ml mealie meal
30-50 ml butter
500 ml cheddar cheese
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt

Method

Bring the water and salt to the boil. Add the mealie meal mixing well. Cover with the lid and simmer for 20-30 minutes until done. Stir in the butter and half the cheese. Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish. Arrange half the tomato slices on top and season with pepper and origanum. Cover with the remaining pap and spread evenly. Sprinkle the remaining cheddar cheese and the parmesan over. Beat the eggs, milk and salt together and pour over the pap.
Bake at 180ºC for 80 minutes or until the egg mixture has set. Arrange the remaining tomato slices on top 20 minutes before baking time expires. Serve hot.

Biltong Safety - Buying online

2010-11-10T07:00:00.007Z

Do a search for biltong on the web and you find quite a few sellers, most of them legitimate butchers. If you search on eBay, there are normally 150 sales at any one time.

eBay charges a subscription fee to have a shop (which is what you need to sell more than a few items regularly on eBay) and then they charge insertion fees and final value fees. Plus, PayPal charge for the payment you receive. So the hidden costs are quite high.

The price of beef has risen dramatically over the last few months. This week I spent about £600 more on the same amount of meat than I did 3 months ago. Biltong has a market value of I'd say between £30-£36/kg. I have seen biltong being sold on eBay for less than £20/kg. This can only mean one thing - they do not have the overheads of a butchery, which includes regular product testing, staff, rent, electricity etc., so presumably making biltong from home. How do they store their surplus biltong? Presumably in a freezer? Cross contamination? Moisture reconstitution?

I sent an email to the FSA (Food Standards Agency) which basically serves the same function as the USDA in the US and asked them about people who sell their biltong online and eBay.
This is the reply I received:

"Thank you for your e-mail about online and distance selling.

Food Business Operators (FBOs) who sell their products via distance selling or over the internet would be subject to the same requirements laid down in the Food Hygiene Regulations (Regulations (EC) Nos 852/2004 and 853/2004) as the FBOs who trade from shops. The FBO has an
individual responsibility to ensure the food is safe to eat. All FBOs are subject to be registered and inspected by the Local Authority and approved under 853/2004 is necessary."

This is all well and good, but my question now is: If you aren't registered with the Local Authorities, who monitors and approves you? Surely, if there are concerns regarding biltong, these unregistered 'businesses', and I use that in the loosest term because they probably haven't even registered as a business, should be high on the 'watch' list.

It seems that in this society, if you are honest and make a mistake, or don't get something quite right, you get punished, or are hassled to the extreme. The people who are 'illegal' from the off get away with so much and even then if/when they get caught, they get a slap on the wrist.

I'm all for getting a bargain, but the big word when buying something is VALUE. Just because the price is cheap, doesn't mean you are buying rubbish, but the reciprocal is also true - paying too much for something doesn't mean it's better. Buying biltong from Harrods or Selfridges doesn't mean you are getting better biltong, but you will pay more. If you are buying biltong because of the price tag, please be aware that there is a reason that they are able to sell so cheap.

Skilpadjies

2010-11-09T14:39:00.004Z

Skilpadjies

Ingredients

• 500 g lamb’s liver, cleaned very well by your butcher, all veins and gristle removed
• Caul fat, see below*
• 1 large (preferably) red onion, finely chopped
• 3 lemons, zest only
• Velddrif (or Malden) salt and freshly ground black pepper
• Milk
• Toothpicks

Method

• Soak the liver in milk for 40 minutes so that you get rid of that taste that most people, including me, don’t like.
• Place each strip of liver on strip of caul fat onto your working surface.
• Sprinkle with a little very finely chopped onion and cover with the caul fat.
• Alternatively, you can mince the liver and and make round patties, season them add the onions and cover with the caul fat and then as with the strips, season with zest, salt and pepper.
• Braai over hot coals until the fat is deliciously browned and the meat cooked.
• *You will need to cut the liver into long strips and therefore the caul fat must be cut into the same shape, only a little bigger so that can cover the liver and the onion with the fat and make a little packet with it.
• If you are going to make little patties, then cut accordingly.
• Close it with a toothpick.

Banana Bread

2010-11-09T14:16:00.001Z

Ingredients

1 3/4 Cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 Cup white sugar
1/3 Cup butter, softened
2 eggs
1 Cup mashed banana
1/2 Cup chopped walnuts

Directions

Grease an 8x4 inch loaf pan. Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Vetkoek

2010-11-09T14:13:00.000Z

Ingredients

3 kg white bread flour
30 ml salt
30 ml instant yeast
2 litre lukewarm water (you may need more or less)
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying

Combine the bread flour, salt and instant yeast in a large mixing bowl. Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients. Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack. Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid. Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk. Shape the dough into fairly small vetkoek (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside. (Ensure that the oil is the right temperature – if it's too hot the vetkoek will be brown on the outside but still raw inside.) Serve with a sweet or savoury as a main meal or snack.

Oxtail Potjie

2010-11-09T14:08:00.000Z

INGREDIENTS

500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

METHOD

Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened
Add Oxtail, bacon, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Biltong and Blue Cheese Soup

2010-11-09T13:41:00.001Z

Ingredients:

125g Butter
250g Cake flour
2 chicken stock cubes
2 ltr boiling water
500ml Milk
250g grated cheddar cheese
125g Blue cheese
4 handfuls sliced biltong
Salt and pepper to taste

Method:

Melt butter over a moderate heat. Add in the stock cubes and blend, add in the flour and make a roux. Slowly add the boiling water and milk and keep stirring till you have a smooth sauce. Remove from the heat. Add in half of the Biltong and the cheeses and stir until melted, just before you serve add in the rest of the Biltong.

Serves 6-8

Biltong Pot Bread

2010-11-09T13:35:00.000Z

DOUGH

240 g Cake flour (500 ml)
20 ml Baking Powder
2 ml Salt
5 ml Mustard powder
100 g Butter
Approximately 100 ml Milk
1 Egg - beaten

FILLING
120 g Ground Biltong (250 ml)
200 g Smooth cottage cheese
30 ml Chopped parsley
Freshly ground pepper to taste
Mayonnaise to moisten
15 ml Lemon juice

To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.

Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.

To make the filling mix all ingredients together and spread over the dough keeping 25mm clear along the edges. Roll up 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 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center 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 - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - and then serve with crisp vegetable sticks and lettuce leaves.

Serves 6

Biltong Potjie

2010-11-09T13:16:00.000Z

Ingredients

3 Onions
250g Bacon (chopped up)
1Kg Button or Brown Mushrooms
1 Clove Garlic - crushed
250ml Hot Beef Stock
750ml Rice - cooked
750g Biltong sliced
Few sprigs of thyme - leaves picked off the stalks
250g Cheddar Cheese
25g Butter

Directions

Build your fire and allow the coals to become medium hot
Preheat your potjie over the coals
Melt the butter in the bottom of the potjie Add the chopped onions and bacon and saute till the onions are limp & translucent and the bacon is cooked
Add the mushrooms & garlic and saute till the liquid has evaporated and they start to go light brown

Add the beef stock and thyme

Add the cooked rice and the sliced biltong in layers - a layer of rice, a layer of biltong until all used up

Add the cheese in one layer on top. Cover with the lid and allow to stand for 5-10 minutes over low heat coals. If the fire is too hot at this stage the rice will start to burn
When the cheese has melted remove the potjie from the heat, set aside and leave to stand for about half an hour for the flavors to develop.Just before serving use a large wooden spoon to gently stir the potjie so that all the layers are mixed together and evenly distributed.

Serve with salads and pot bread.

Servings: Use a No. 2 sized Pot which serves 4-6

Biltong Spread

2010-11-09T13:09:00.003Z

Ingredients:

• 125 g smooth cream cheese with chives
• 30 ml mayonnaise
• 30 ml lemon juice
• 60 g grated biltong (125 ml)
• Salt & freshly ground black pepper to taste

Method:
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.

Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.

Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.

Biltong Muffins

2010-11-09T13:08:00.001Z

Biltong Muffins
• 120 g Wholewheat flour (250 ml)
• 120 g Cake flour (250 ml)
• 200 g Biltong - finely chopped (500 ml)
• 50 g Cheddar Cheese (125 ml)
• 30 ml Baking powder
• 3 Eggs
• 200 ml Milk
• 100 ml Cooking oil
• 5 ml Salt
• 15 ml Lemon juice
Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter.
Makes 12

Is your Biltong safe to eat?

2010-11-07T08:42:00.005Z

Biltong baffles the minds of the Environmental Health Officers (EHO's) here in the UK. It's a meat product that isn't cooked, but it's not raw and neither is it fermented. So what keeps your biltong safe to eat?

Believe it or not, there is a European directive on biltong. South African authorities have also been doing numerous tests around the country, so they are also concerned about the correct manufacturing and handling processes of biltong.

Not to get too scientific, but there is bacteria all around us, some good and some bad. Harmful bacteria like E.coli, Staphylococcus aureus, Enterobacteriaceae, Salmonella, Listeria and non harmful, like moulds. As we all know, bacteria thrive in warm, humid environments which is exactly what biltong is until it reaches a level of 'dryness'. This dryness is down to water content and water activity which along with acid (vinegar), spices (salt) and preservative, Potassium Nitrate (saltpetre) keep the bacteria at bay.

Biltong is also a ready to eat product (RTE) and cross contamination is a cause for concern as well. Even if the raw product going into the machine is clear of harmful pathogens, once it comes out of the dryer it's again at risk of contamination.
Is the biltong handled with clean hands?
Is there any raw food in the vicinity that could come in contact with the biltong.
You need a tiny amount of E.coli to cause a large case of food poisoning. A butcher's in Putney, SW London was found to have E.coli on their biltong.

Most commercial biltong manufacturers use commercial biltong dryers, which is what we use in our butchery, that are made from stainless steel for easy cleaning and use a germicidal fluorescent UV light which kills bacteria in the early stages. The temperature is controlled and monitored whilst the biltong dries. We follow strict HACCP (Hazard Analysis and Critical Control Points) procedures which are documented for each process in production and have regular documented microbiological tests done by Food Analysts of the end products and test each batch for water activity and PH.

When you buy your biltong from a shop, is the person handling your biltong clean, preferrably wearing a glove which they then take off when taking your cash? We have all heard stories of what people do with coins and notes.

So, to get back to the original question, is your biltong safe?

Do you know where and how your biltong is made?

Is the premises where your biltong is made, registered with the local health authority?

Do they have a HACCP they adhere to?

Do they have a testing regime in place?

You wouldn't buy cooked food from a dodgy take-away (unless you couldn't walk in a straight line), so why would you buy a ready to eat product where you have no idea how or where it is made. Biltong costs what it does for a reason. If the price is too good to be true, be very aware. There are sellers online on sites like eBay that aren't registered and are selling biltong for less than £20/kg. Be very wary of them. Your cheap biltong might be hanging around for a lot longer than you would have originally liked.

Breyani

2010-11-04T12:57:00.003Z

Breyani

MARINADE
5 ml (1 t) breyani whole spice mixture
15 ml (1 t) breyani masala
10 ml (2 t) garam masala
5 ml (1 t) dried chillies, roughly chopped
100 ml plain yoghurt

BREYANI
8 chicken pieces
salt
30 ml (2 T) olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
15 ml (1 T) grated fresh ginger
60 ml (¼ c) chopped fresh coriander
1 bay leaf
1 green pepper, finely chopped
160 ml (3/4 c) water
1 stick cinnamon
500 ml (2 c) cooked basmati rice
250 (1 c) cooked brown lentils
30 ml (2 T) butter
fresh coriander
3 eggs, hard-boiled and quartered

MARINADE
Mix the ingredients.

BREYANI
Season the chicken with salt and pour over the marinade, ensuring all the pieces are covered. Marinate for 20 minutes. Heat the oil in a large saucepan and fry the onion, garlic, ginger, coriander, bay leaf and green pepper for 5 minutes.
Remove the onion mixture and add the water to the pan. Bring it to the boil and put the chicken, marinade and cinnamon in the pan. Cover, reduce the heat and simmer for 30 minutes or until the chicken is done. Return the onion mixture to the pan and add the rice and lentils. Mix well and dot with butter. Cover and leave the breyani to steam for
10 minutes. Garnish with fresh coriander and serve with the eggs.

From the You Magazine

Waterblommetjie Bredie

2010-11-04T12:47:00.003Z

Ingredients:

1 kg lamb shanks, cut into pieces
15 ml (1 T) cake flour
15 ml (1 T) oil
2 onions, finely chopped
salt and freshly ground black pepper
200 ml meat stock
20-30 ml (4-6 t) fresh lemon juice
6 medium-sized potatoes, peeled and cut into pieces
500 g fresh waterblommetjies
extra lemon juice and zest

Method:
Dust the meat with the flour, shaking to remove the excess.
Heat the oil in a pan and brown the meat in batches.
Remove the meat from the pan and fry the onions until soft and fragrant.
Return the meat to the pan and season with salt and freshly ground black pepper.
Add the meat stock and lemon juice and stir until everything is well blended.
Cover and simmer for about 30 minutes.
Add the potatoes and simmer for another 30 minutes.
Add the waterblommetjies and simmer for 10-15 minutes or until they’re done but still firm.
Season with salt, freshly ground black pepper and lemon juice and zest.
Serve with rice and roasted pumpkin.

Serves 4-6
Preparation time: 15 min
Cooking time: 1-1½ hours

From You Magazine

Sour Cream Boerewors

2010-11-04T12:42:00.002Z


Sour Cream Boerewors

Ingredients:
1 kg boerewors
30 ml olive oil
2 onions, chopped
25 ml finely chopped garlic
2 medium-size tomatoes, skinned and diced
5 ml dried thyme
45 ml brown sugar
250 ml sour cream

Method:
Fry the boerewors until golden brown on the outside but juicy inside.
Remove from the pan and cut into 5 cm pieces.
Return the boerewors to the pan and add the olive oil, onions, garlic, tomatoes, thyme and sugar.
Simmer for 10 minutes.
Stir in the sour cream and simmer for another 15 minutes.
Serve with stywepap (stiff mealie meal porridge) and a green salad (if you can lay your hands on a lettuce).

Johan Badenhorst in the You magazine

Tant Hessie se witperd / Aunt Hessie's White Horse

2010-11-04T12:06:00.000Z

1 banana
10 pecan nuts pieces
Bacardi or Gin to taste
Glass of cold milk
Mix in blender for 30 seconds until the foam starts forming

Christmas Pudding

2010-11-04T11:59:00.001Z

100ml Southern Comfort
100ml Drambuie
500ml Guiness Stout

Add Southern Comfort and then Drambuie into a large goblet. Top up with chilled Guiness.

Charging Elephant Martini

2010-11-04T11:57:00.001Z

3oz Amarula Cream Liquor
1oz Vodka

Pour into a chilled Martini Glass

Dom Pedro Recipe

2010-10-28T21:30:00.006+01:00

Ingredients:

60 ml whiskey or Kahlua
1 cup vanilla ice cream
Dollop of Cream
Chocolate Sauce for decoration and a hint of chocolate flavour

Method:

Put all ingredients into a blender.
Blend until smooth.
Squirt the chocolate sauce around the glass.
Pour into a tall glass with a straw.

Braai/BBQ Sauce Recipe

2010-10-28T21:23:00.001+01:00

Ingredients:
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Ball Original Chutney, but Hot, Extra Hot and Chilli will give your sauce a bit of a kick
1 tsp Aromat
1 tsp Safari Vinegar
1 cup water
Salt and pepper to taste

Use this sauce to marinate your chicken, ribs, lamb or steak before putting your meat on the braai.

African Spice Cocktail

2010-10-27T17:25:00.003+01:00

Ingredients:

50ml African Mishale Brandy
10ml fresh lime juice
2 spoons of Vanilla Sugar or 10ml Vanilla Syrup
80ml Fresh Apple Juice
Dash of Stony Ginger Beer
Ice

Shake with ice and strain into an ice filled highball glass.
Top up with a dash of ginger beer.

Springbok Shots / Springbokkies

2010-10-25T21:20:00.004+01:00

Ingredients:

1 part Creme de Menthe
1 part Irish Cream

Directions:

Pour one part Creme de Menthe into a shot glass;
Slowly add Irish Cream (or Amarula, Cape Velvet Cream, Baileys) to shot glass, using the back of a spoon to ensure that liqueurs don't mix.

Bushman's Balls / Sowetan Long Drop

2010-10-25T21:16:00.004+01:00

Ingredients:
15ml Banana Liqueur
15ml Wild Africa Cream / Cape Velvet Cream / Amarula
2 Drops Nachtmusiek Chocolate Liqueur
Shot Glass

Instructions:
Pour the banana liqueur into a shot glass
Layer the Cape Velvet cream liqueur on top
Add two drops of Nachtmusiek or other chocolate liqueur on top of the Cape Velvet cream liqueur, and serve

Wild Africa Creme Brulee

2010-10-25T21:13:00.006+01:00


Wild Africa Creme Brulee

Ingredients:

65ml Wild Africa Cream
330ml cream
5 egg yolks
50g sugar

Instructions:
Heat the cream over moderate heat to just below boiling and remove from heat.
In another bowl whisk together the yolks, sugar and Wild Africa Cream until the sugar has dissolved.
Pour the warm cream over the mixture and quickly stir together so as not to cook the egg.
Gently pour the mixture into six individual moulds and place in a bain-marie of water and bake at 120°C for 25 minutes.
Remove and chill.
Directly before serving lightly and evenly sprinkle brown sugar on top and lightly glaze under the grill or use a flame torch.

Yellow Rice Recipe

2010-10-25T20:25:00.000+01:00

Ingredients

1 cup long grain white rice

1/2 teaspoon salt

1 1/2 teaspoons ground turmeric

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/2 cup dark seedless raisins

1 tablespoon butter

2 1/2 cups water

Method

1. In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered.

2. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed.

3. Remove from the heat and fluff with a fork. Keep warm until serving time.

Mieliebrood Recipe

2010-10-25T20:24:00.003+01:00

Mieliebrood

Ingredients:

1 cup white cornmeal

1 cup cake flour

1/2 cup sugar

3 teaspoons baking powder

1 pinch salt

3 eggs

1 cup milk

3 tablespoons cooking oil

1 can cream-style sweet corn

Method:

1. Sift together cornmeal, flour, sugar, baking powder and salt.

2. Beat eggs, milk and oil together very well and add to dry ingredients.

3. Stir in sweetcorn.

4. Bake at 350F for 1 hour (Check at 50 minutes).

Garlic Marinade Recipe

2010-10-25T20:18:00.001+01:00

sent in by Linda Fijac

Ingredients

60ml salad oil

30ml maggi seasoning/aromat

25ml tomato sauce

12,5ml vinegar

1ml pepper

2 cloves crushed garlic

Mix all ingredients together and marinate meat.

Banana Loaf

2010-10-25T19:20:00.004+01:00

Ingredients:

100 g butter
1 cup sugar
2 well beaten eggs
4 Tablespoons sour milk (or add 1t vinegar to milk)
1 teaspoon sodium bicarbonate
1 ¾ cups Snowflake Cake Flour
2 teaspoons Baking powder
pinch of salt
few drops vanilla essence
1 cup very ripe (brown) bananas

Method:
Cream butter and sugar
Add eggs
Add vanilla and banana
A. Dissolve bicarb in milk
B. Sift flour, BP and salt
Fold in (A) and (B) alternately.
Bake at 180°C (350F) for 50 minutes.

South African Crunchies

2010-10-25T15:06:00.000+01:00

Ingredients

1 cup sugar (250ml)

1 cup marg (240g)

2 cups Oats (500ml)

1 3/4 cups coconut (400ml)

2 cups Flour (500ml)

2 Tablespoons Golden Syrup

2 Tablespoons boiling water

1 teaspoon sodium bicarbonate

Method

Cream butter and sugar well.

Beat in Golden Syrup

Blend coconut into creamy mixture.

Mix oats and flour and add to mixture.

Dissolve bicarb in boiling water and blend into dough.

Press into greased oven dish.

Bake 275F degrees for 45 minutes.

Malva Pudding

2010-10-25T15:04:00.001+01:00

Ingredients

250 ml sugar

1 large egg

15 ml soft butter

60 ml smooth apricot jam

250 ml cake flour

5 ml bicarbonate of soda

1 ml salt

250 ml milk

10 ml vinegar

10 ml vanilla essence

Sauce

250 ml cream or evaporated milk

100 g unsalted butter

125 ml sugar

60 ml hot water

Method

Preheat oven to 180°C (350F)
In a bowl beat sugar,egg,butter and jam until pale and fluffy.
Sift flour,bicarb of soda and salt into a bowl.
Mix milk,vinegar and vanilla essence.
Fold flour mixture and milk mixture alternatively into egg mixture.
Pour into a buttered large baking dish,cover with foil,shiny side down.
Bake for 45-50 minutes until firm,or until a skewer inserted in centre comes out clean.
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
------------Sauce---------------.
Combine ingredients in a saucepan.
Heat stirring,until butter melts and sugar is disolved.
Pour over hot Pudding.
Serve with whipped cream.

Peppermint Crisp Tart

2010-10-25T15:02:00.001+01:00

Peppermint Crisp Tart

Ingredients

375g / 1 tin caramelised condensed milk (Caramel Treat)

2 x 200g packets tennis biscuits

4 peppermint crisps – grated

Method

Line dish with layer of biscuits
Whip cream until it is just starting to thicken
Add caramel and mix
Add peppermint crisp and mix
Place half of mixture on biscuit layer
Layer more biscuits
Cover with other half of mixture
Sprinkle with tennis biscuit crumbs
Cover with cling film and place in fridge overnight

Milktart

2010-10-25T14:59:00.002+01:00

(Makes 2)

Ingredients for crust

2 cups flour

1 egg

2 t BP

½ cup butter (125ml)

½ cup sugar (125ml)

pinch salt

Method

Cream butter and sugar well, add beaten egg.

Sift in flour, BP and salt.

Mix until like dry breadcrumbs.

Press into sandwich cake pans and bake in oven at 200°C (400F) until golden brown.

Ingredients for tart filling

4 cups milk (1Litre)

3 eggs

3 dessertspoons butter

pinch of salt

1 cup sugar (250ml)

3 Tablespoons flour

3 Tablespoons cornflour

ground cinnamon to sprinkle on top

Method

Boil milk and butter

Mix dry ingredients well

Add beaten eggs.

When milk boils, quickly add egg mixture.

Allow to thicken and boil for a few minutes, stirring all the time.

Pour into baked shell immediately and sprinkle with ground cinnamon.

Container Arrival

2010-10-25T13:27:00.002+01:00

Our container arrived last Tuesday and after much nonsense from the authorities, it has finally been released. We have it booked for midday delivery on Tuesday 26 October. That means that the stock will be on the shelves on Wednesday.

There are a few new lines and a good few returning ones:

Messaris Bubbles - now there's a line for us Capies to munch on for the Sharks thrashing

Nandos Sauces

Mince Mates

African Mishale Velvet Cream Liqueur (Cape Velvet)

2009-12-28T21:32:00.007Z

Mix Together:

1 tin condensed milk.
1 large tub of fresh cream
2 tablespoons of Ricoffy
1 teaspoon vanilla essence
1 cup of KWV African Mishale brandy

Mix well and let it stand overnight.

Enjoy!

Christmas at Bizzi B's

2009-12-15T20:39:00.002Z

All your favourite South African Christmas goodies available at Bizzi B's.
Visit us at Kingston, Twickenham, Guildford and Woking.

Our butchery has now increased the range of flavoured biltong. Garlic biltong is doing well in the taste tests in the shops and will be a hanging choice in the shops. We have also started making Pepper biltong due to requests. Chilli Chutney biltong is now part and parcel of our range. We use Mrs Balls chutney with a sprinkling of chilli to produce a nice sticky, but finger licking good biltong with a little bite. We are selling the biltong vacuum-packed in the shops.

Don't forget we also have gift vouchers in store. Perfect for a South African friend, neighbour or colleague - or for your secret santa.

Boiled Fruit Cake

2009-12-12T17:03:00.003Z

Ingredients:

500g mixed fruit
1 cup brown sugar
1 cup of water
125g margerine
1 tsp mixed spice
1/4 cup of brandy
pinch of salt
Boil above ingredients together for 5 mins. Cool.

2 beaten eggs
1 tsp bicarb - dissolved in a bit of boiling water. Add these two ingredients to cold fruit mix.
Lastly add 2 cups of cake flour.
Pour into greased pan and bake at 180C for 1 hour.
Decorate if desired

New arrivals

2009-09-27T14:18:00.003+01:00

Hey guys - Our next container will be arriving towards the end of this week packed with new products.
We have a selection of South African magazines - You, Huisgenoot, Fair Lady and Sarie.
Pop in and see the new range of foodstuffs including some Tastic Rice products and new jams and preserves.
Bizzi B's has the freshest most amazing biltong in the UK.. Get some today

Chilli Chutney Biltong

2008-11-25T10:47:00.005Z

Chilli Chutney Biltong

Chilli Chutney Biltong is our newest flavour. All biltong is made by us at our butchery in Southfields. Available at all Bizzi B's shops and of course you can log in to our online shop to purchase any of our South African products.
Bizzi B's - Best Biltong, Boerewors and Droewors in the UK

Go bokke.....

2008-11-21T18:22:00.011Z

Bryan Habana and Andrew

Andrew from Bizzi B's with Bryan Habana at the team hotel today. Andrew received a Springbok Rugby Jersey signed by the South African Rugby team.

Bryan Habana and Marize

Marize, who works at the Kingston branch of Bizzi B's met Bryan Habana today. Bryan's dad, Bernie bought biltong for the team from our butchery. Marize was thrilled to meet Bryan
GO BOKKE.... GO BOKKE.... GO BOKKE......

Bizzi B's Imports

2008-11-20T12:43:00.000Z

Bizzi B's has started to import their own foodstuffs and products to the UK. This is to give our customers the freshest foods and of course the lowest prices.

This is one of our containers being packed at Cape Town ready to leave. Should you be interested in any of our services please contact us bizzibs@gmail.com.
Bizzi B's - Best Biltong, Boerewors and Droewors in the UK

Savoury tart / Souttert Recipe

2008-10-16T10:50:00.003+01:00

Recipe for Souttert
2 eggs 1 tsp mustard
1 cup of milk 1 tsp parsley
25ml oil 1 cup grated cheese
18ml flour salt and pepper
small onion chopped viennas / cold meat chopped

Mix all ingredients together. Bake at 180c for 45 mins. Serves 12

Orange Sweet Potato

2008-10-15T19:41:00.005+01:00

Ingredients:

2kg sweet potatoes 125ml brown sugar
30ml marg / butter salt and pepper
5ml grated orange rind 125ml raisins / sultanas (opt)
50ml cornflour
500ml orange juice

Cook sweet potato until tender.If using fresh sweet potato remove skins and slice. Place slices in a shallow ovenproof dish. Dot with marg / butter. Mix cornflour with a little orange juice to make a smooth paste. Add the rest of the orange juice and all other ingredients. Heat this mixture in a small pot and bring to the boil. Allow to thicken and pour over the sweet potatoes. Cover and bake for 30 min at 180. Serve hot. Serves 6 - 8

Twickenham Bizzi B's

2008-10-15T13:10:00.008+01:00

We would like to introduce you to our pride and joy here in Twickenham. This Bizzi B's branch opened in August 2007 in a town very much like Benoni back home - a little left behind when it comes to high street shops - hence Kingston being East Rand Mall, Boksburg.
We might not have Charlize Theron or Homestead Lake but we do have TWICKENHAM RUGBY STADIUM which is within walking distance from Bizzi B's. So we have all the crowds here on rugby match days. After all, rugby is our (Saffa's) claim to fame so we are very much at home here.
We are the only Bizzi B's shop where we climb the ladder each day to hoist our flag. Once we left it outside only to find the next morning the flagpole was broken - someone played tarzan... or was it a rugby tackle? We'll never know.
The shop itself has recently been revamped and it now boasts it's own coffee cafe namely 'The Buzz' (Appropriate!). It is the first and only coffee cafe in Twicks and Nada has done an excellent job in making it friendly and inviting. Obviously boerie roll, melktert, koeksisters as well as our tasty toasted chicken and mayo sarmies are on the menu. Already locals love using this quaint venue as a meeting place - for business meets too. But if you just want to feel welcome and like to chat, we all talk the same language. Lol.
The last but not least, is our South African food products. Nowhere will you find better biltong, droewors and boerie... Well except at the other Bizzi B's branches. But are they TWICKS - no (sorry). They say the proof is in the pudding - so you'll just have to come and see for yourself. I love this shop and know you will too.

Bizzi B's at the Homecoming Revolution

2008-10-04T11:15:00.005+01:00

South Africans at the food stall

Lee Duncan, owner of BizziB's with Mariz at the Homecoming Revolution

Francois Pienaar with the girls.

Be sure to visit this event being held at the Kensington Olympia Conference Centre London. They are there until tomorrow 14th October. Lots of fun stuff happening there.

Partying Again?

2008-09-22T20:00:00.007+01:00

A few of the Bizzi B's staff partying the night away at a recent South African night out

Koeksuster Bake

2008-09-22T07:34:00.004+01:00

Try this delicious variation on the traditional South African koeksuster.
Place koeksusters in a pyrex or any oven proof dish. Make sure there's lots of syrup. Pour one tub of fresh cream over the top of the koeksusters and bake at 180 for twenty minutes. Serve with custard. Yummy!!

Bizzi B's ladies

2008-09-02T14:12:00.004+01:00

Bizzi B's girls having some fun. Nadine on the left who is the weekend manager at the Twickenham shop and Elzabe (the CEO of tomfoolery and organiser of fun for the staff) who is in charge of the Woking store.

Bobotie

2008-08-14T12:39:00.009+01:00

Bobotie

A traditional Cape Malay dish made with mince and a baked egg topping:
Ingredients:
1 kg mince
1 onion
100 ml seedless raisins (optional)
2 teaspoons each of apricot jam and chutney
3 eggs
2 slices of bread
a bit of oil for frying
250 ml milk
10 ml Robertsons curry powder
pinch of salt

Method;
Soak the bread in half of the milk. Squeeze and add bread to the mince. Lightly fry the onion and add to mince. Mix in the raisins, jam, chutney and curry powder and salt. Place the mixture into an oven dish. Pour remaining milk mixed with eggs over the top and bake at 180C for about 1 hour or until egg topping has set. Serve with yellow rice and butternut. Enjoy!!
Ingredients available at Bizzi B's

Bizzi B's Best Biltong Blog

2008-08-13T14:22:00.003+01:00

Hi and welcome to our blog. This is the place where you will find traditional South African recipes, news and snippets of information about our shops Bizzi B's Best Biltong
We will also be adding new products as they become available, so stay tuned.