Recipe

Biltong Potjie Recipe

	Heinoos / All my dishes 1 year, 11 months ago This is a fusion of local flavours and other flavours not usually associated with biltong (jerky in America or air dried meat) Very easy, tasty and different!! Make sure that the biltong is not dry. The inner must still be red and soft. Prep:10m Cook:40m Servings:8	Heinoos
	beef pasta cheese easy outside inside tasty jerky biltong

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Fans

liezel

Ingredients

1kg biltong (Jerky) Beef is best and not too dry - carpaccio like

500g Shell noodles

1 packet pepper sauce

400ml boiling water

500ml Ultramel cream (Longlife) or similar

3 Green/Yellow/Red (Bell) Peppers (1 each) - slices

2 Large onions - chopped

4 Cups Grated Cheddar Cheese

Olive Oil

Directions

Cook noodles separate until Al Dente

Fry onions and peppers in oil until transparent in black pot

Add biltong and noodles to onion/pepper mix

Mix pepper sauce with boiling water and add to black pot

Stir mixture well

Add cream and stir mixture again

Cover over very low heat (ash coals work very well) for 30minutes

Enjoy a glass of your favourite wine

Add cheese 15 minutes before serving

Cheese must be melted

Serve with more wine, perhaps with a green salad.

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Comments

liezel 1 year, 11 months ago said:
Altyd lekker!!! Great recipe. Thanks

cabincrazyone 1 year, 9 months ago said:
We don't make biltong in Minnesota. A moose carcass will stay solid in the back yard from November until early March. We just whack off a chunk with a good crosscut saw and throw it in a pot.
(I'm joking.)
This sounds interesting. I'm marking it to try this April when the snow melts below our hibachi. (I'm serious.)

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