Biltong Platter
A delicious selection of easy to put together nibbles to enjoy with drinks.
Serves 6
YOU WILL NEED
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
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.
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.
