Serves
6
A delicious traditional South African selection of easy to put together nibbles to enjoy with drinks.
Recipe Category
Products in this recipe
You will need
125 g butter
1 x 25 g Ina Paarman’s Liquid Beef Stock
125 g biltong dust
sliced bread or crackers
Sliced Beef Biltong
1 x 240 g pack Ina Paarman’s Sun-dried Tomatoes
½ cup (125 ml) kalamata olives
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.
Method
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.
Shape
Roll ± 2 cm thick
Slice, dip and roll
