Monthly Archives: July 2020

BILTONG

Biltong

Cut the meat (Silverside, Topside or Rump) into strips of about 25 mm thick. Remove excess fat, but not all. Also clean meat up by removing connective tissue, lumps, glands and non solid pieces of meat.

Mix enough 25 : 75 :: Worcestershire Sauce : Brown Vinegar to quickly dip and rinse the meat in and then put in a flat container, layer by layer. Sprinkle Biltong Spice Mix to start with in the container, then follow with a layer of meat. Repeat until all the spice and meat has been used. Put in fridge for 12 hours, turn and put back in fridge for 12 hours.

Meat can be hanged as is, or washed with a 10% brown vinegar water solution (boiled and cooled) and then hanged. Make sure the hanging area is about 12 C and well ventilated.

Biltong Spice Mix

For every 1kg of meat mix the following spices:

  • 18 g coarse Salt
  • 2 g coarse cracked Black Pepper
  • 1 g brown Sugar
  • 4 g coarse roasted and screened Coriander
  • 1 g Sodium Bi Carbonate

Mix all spices well together

Pasta ai Pomodori Verdi – Green Tomato Pasta

We still have a lot of green tomatoes. They have kept well in a dark spot with the potatoes, but we do need to use them before they start spoiling. We have been eyeing this recipe from Abbruzzo for a while, and today Mrs BYF decided to give it a try.  Because this is lockdown cooking she did not have all the ingredients the real recipe required, so here is the make do one. It was a very nice, fresh tasting pasta sauce, almost spring like. 

4 or 5 medium sized green tomatoes, diced

1 onion chopped

1 big pinch of nutmeg

1/2 cup marjoram

1 stalk of celery, chopped

2 cloves of garlic, chopped

1 hot chilli. We like hot food so use less if you want

6 tablespoons cooking oil

Salt and pepper to taste

Rigatoni or other cut pasta

Soften the onions in the cooking oil. Add the garlic and the chilli, cook until garlic browns a bit. Add the tomatoes and cook covered to release the juices. Cook the pasta in boiling salted water. When the tomatoes have softened, add the marjoram and nutmeg. When the pasta is cooked ladle a soup spoon full of pasta water on to the sauce. Drain the pasta and add to the pan with the sauce. Mix and serve with plenty of grated parmigiano. 

ENJOY!!

Do not forget a glass of home made red!!