Ingredients

How to make it

  • Cooking instructions:
  • Place a sheet of cling wrap on a flat working surface. Place 3 rows of biltong in rows to measure a rectangle of 15cm x 25cm, and press down. Spread evenly with cheese.
  • Top with a row of Peppadews about 5cm from the bottom. Place both hands under the cling wrap, and fold over towards the centre.
  • Peel the cling wrap back to the working surface. Fold the top over to the centre in the same way, keeping the cling wrap intact. Carefully fold the bottom cling wrap over and fold in the sides.
  • Mould the terrine in a sausage shape with both hands. Refrigerate overnight. Remove plastic and slice with sharp knife just before serving.

People Who Like This Dish 1
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • liezel 2 years ago
    Hi, well the peppadew is a mini redpepper thats picled with a bite to it. You can use anything to taste
    Was this review helpful? Yes Flag
  • mbeards2 2 years ago
    It looks delicious in the photo. However, what are peppadews? Are they pickled or dehydrated peppers? I'm trying to find what the equivalent item that could be used for them here in the US.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes