Biltong Platter

A delicious selection of easy to put together nibbles to enjoy with drinks.


Biltong Balls

  • 125 g butter
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
  • 125 g biltong dust
  • sliced bread or crackers
  • Sliced Beef Biltong

Sun-dried Tomatoes and Olives

  • 1 x 240 g pack Ina Paarman’s Sun-dried Tomato Quarters
  • ½ cup (125 ml) kalamata olives
Biltong Balls

Cream the butter until soft. Add the undiluted Beef Stock and cream it in.

Add ¾ of the biltong and mix in to form a stiff paste.

Roll into small balls and re-roll in remaining biltong. See Ina’s Tip.

Serve at room temperature, spread on bread or crackers.


Sliced Beef Biltong

Serve as is.


Sun-dried Tomatoes and Olives

Drain Sun-dried Tomatoes and olives.

Serve in small bowls.

Ina's Tip

Roll the biltong paste into a long sausage in baking paper. Cut into 1 cm slices. Lift and dip the cut sides into the remaining biltong dust. Roll into balls.

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