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South African recipes

Koeksisters

South African

Koeksisters

20 minutes

Boerbok rib with tomato bredie

South African

Boerbok rib with tomato bredie

2½ hours

Bobotie

South African

Bobotie

1 1/2 hours

Corn and beer bread

Beer Food

Corn and beer bread

1 hour

Traditional malva pudding

Malva Pudding

Traditional malva pudding

40 minutes

Boeber with toasted almonds

Ramadan and

Boeber with toasted almonds

25 minutes

Frikkadels in a spicy paprika-tomato sauce

South African

Frikkadels in a spicy paprika-tomato sauce

35 minutes

Snoek bobotie

South African

Snoek bobotie

1 hour

Easy melkkos

South African

Easy melkkos

20 minutes

Cass Abraham's Cape Malay lamb curry

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Cardamom organic milk tarts

Milk tart

Cardamom organic milk tarts

20 minutes

Free-range beef biltong with cognac and balsamic syrup

Biltong recipes

Free-range beef biltong with cognac and balsamic syrup

15-20 minutes

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Free-range beef biltong with cognac and balsamic syrup

By Maranda Engelbrecht

Serves Makes 1 cup

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15-20 minutes

Ingredients

1 cup balsamic vinegar
1 cup brown treacle sugar
1 T coriander seeds, toasted
2 T Cognac or Shiraz
salt
1 piece of soft, dry, cured biltong

Method

In a small saucepan, bring the vinegar, sugar and coriander seeds to a boil. Reduce the heat and simmer until thick and syrupy.
Remove from the heat and allow to cool.
Add the Cognac or Shiraz and season with salt to taste.
Drizzle over the biltong, then slice and serve.

Per serving: 8 312.1kJ, 186.06g protein, 13.55g fat, 137.56g carbs

TASTE’s take:
Serve this delicious syrupy biltong as a snack, with crusty bread or a green salad.