Biltong recipes
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Ostrich biltong mac-and-cheese balls with tomato-and-onion relish
4
Medium
40 minutes, 1 hour’s chilling time
25 minutes
Ingredients
- 250 g macaroni
- 50 g butter
- 50 g flour
- 2 cups milk
- 200 g mature Cheddar, grated
- 100 g mozzarella, grated
- sea salt and freshly ground black pepper, to taste
- 100 g Woolworths sliced ostrich biltong
- 2 free-range eggs, beaten
- 100 g panko breadcrumbs
- 50 g ostrich biltong, blended into a coarse powder
- canola oil, for deep-frying For the tomato-and-onion relish:
- 1 T olive oil
- 2 red onions, finely sliced
- 2 garlic cloves, minced
- 400 g 1 x can whole cherry tomatoes
- 2 T red wine vinegar
- 1 T brown sugar
- sea salt and freshly ground black pepper, to taste
Method
1. Cook the macaroni according to package instructions. Drain and set aside.
2. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the sauce is smooth and thick. Remove from the heat and stir in the Cheddar and mozzarella. Season well with salt and pepper.
3. Combine the cheese sauce with the cooked macaroni and biltong. Spread into a lined baking tray and chill for at least 1 hour, or overnight, until firm.
4. Meanwhile, make the relish. Heat the olive oil in a saucepan over a medium-low heat. Add the red onions and cook slowly for 10–12 minutes until softened and caramelised. Add the garlic and cook for a further minute. Add the tomatoes, red wine vinegar and brown sugar. Gently crush the tomatoes using the back of a spoon. Simmer uncovered for 15 minutes, stirring occasionally, until the relish is thick and jammy. Season to taste and set aside.
5. Roll the macaroni mixture into golf ball-sized balls.
6. Dip each ball into the beaten egg, then coat well in the panko breadcrumbs and blended ostrich. Repeat for a double coating.
7. Deep-fry the balls in the oil in batches for 3–4 minutes until deep golden and crispy. Drain on kitchen paper. Serve the mac ’n cheese balls with the tomato-and- onion relish.
Cook’s note: For the crispiest coating, chill the balls for 15 minutes in the freezer before frying.
Find more biltong recipes here
Recipe and production: Marcelle Van Rooyen
Food assistant: Bianca Jones
Videography: Romy Wilson
Photography: Jan Ras
Woolworths sliced ostrich biltong is made according to a traditional South African recipe. It's mildly spiced with a rich, gamey flavour and adds the ideal savoury note to creamy mac and cheese.
