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Skilpadjies with “Soweto sauce”

1 hour

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35 minutes

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Walnut tshidzimba

2 1⁄2 hours

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iBhisto

25 - 30 minutes

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Spicy baked beans

10 minutes

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Slaphakskeentjies (sweet-and-sour onions)

55 minutes

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Chicken thigh biryani

1½ hours

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Kerrievis (pickled fish)

30 minutes

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Niël’s pumpkin puffs

20 minutes

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Mosbolletjie rusks

25 minutes

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Malva cupcakes with milk tart frosting

25 minutes

Biltong recipes

Biltong mac ‘n cheese

35 minutes

Biltong mac ‘n cheese

By Bianca Strydom

Serves 4–6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 35 minutes

Ingredients

400 g white béchamel sauce
3 T butter
100g g (plus 50 g for serving) hard cheese, grated
200 g beef biltong, sliced
500 g rigatoni pasta, cooked according to package instructions
sea salt and freshly ground black pepper, to taste
200 g mozzarella

Method

1. Heat the béchamel, add the butter and allow to melt.

2. Add the cheese and take off the heat. Fold through the biltong, reserving some for serving, then toss the cooked rigatoni through the sauce, season, and pour into a baking dish.

3. Top with mozzarella and bake on grill until golden brown.

4. Serve with an extra sprinkling of hard cheese.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Skilpadjies with “Soweto sauce”

Giant ibhisto and cheese toasts

Walnut tshidzimba

iBhisto

Spicy baked beans

Slaphakskeentjies (sweet-and-sour onions)

Chicken thigh biryani

Kerrievis (pickled fish)

Niël’s pumpkin puffs

Mosbolletjie rusks

Malva cupcakes with milk tart frosting

Biltong mac ‘n cheese

Biltong mac ‘n cheese

Ingredients

Method