Recipes

Recipes

INGREDIENTS

18 g salt
2 g black pepper
1 g brown sugar
4 g coriander
50/50 – vinegar and Worcestershire sauce mixture – enough to just wet and marinade the meat.

STEPS

  1. If you prefer a cut with a fat rind make use of Silver-side or Topside if you want a lean cut. Cut into 2 – 2,5 cm strips thick. Remember to cut along with the grain.
  2. Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. Make sure to coat the meat thoroughly. Then coat the meat both sides with the spice mixture and place in a large tray.
  3. Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours. Mix the meat thoroughly and let it marinade for another 12 hours.
  4. After you have pickled the meat for 24 hours hang directly in a well ventilated area or in front of a fan. Please make sure that the meat is hanging in a cool area with no warm air.
  5. Do not rinse or wipe off any of the spice and liquid mixture before you hang the Biltong to dry.
  6. Check the meat after 4 – 5 days depending on how moist you want the inside to be.

TENDER BEACON WRAPPED CHICKEN FILLETS

Ingredients:

  • Boneless skinless chicken breasts: Cut into tenders.
  • Bacon: 12 slices of bacon cut in half.
  • Barbecue sauce: Store-bought or make your own with our delicious homemade BBQ sauce recipe.
  • Salt
  • Black pepper

Rub ingredients:

  • Brown sugar: Light or dark will both work here.
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Chili powder

How to make bacon wrapped chicken tenders recipe?

  1. Preheat: To begin, preheat your fryer to 390 degrees F for five minutes.
  2. Season: Meanwhile, season your chicken tenderloins with salt and pepper.
  3. Bacon: After, carefully roll each piece of bacon around the raw chicken tightly.
  4. Mix: Then, mix all of the rub ingredients in a small bowl. Gently roll each piece in the mix and then place it on a baking sheet covered in parchment paper.
  5. Arrange: Next, arrange each of the pieces in a single layer in the fryer basket, making sure they do not touch.
  6. Brush: Immediately, brush each piece with barbecue sauce and then air fry it at 400 degrees fahrenheit for five minutes.
  7. Flip and brush: After five minutes, flip the chicken and brush it with sauce. Fry for another four to five minutes until you have crispy bacon.
  8. Serve: Finally, serve these delicious bacon chicken tenders warm with your favorite dipping sauce.

What is Thor's Hammer?

Thor's Hammer is a leg of beef, with the meat pushed down to create a bulbous hammer looking piece. The cut is from the front or back leg. The front leg is cut at the shoulder and the back leg is cut at the hip. This lean cut needs to be cooked slowly for a long time for it to be really tasty and have depth of flavour.

TIP: Use butchers twine to keep the meat together.

Remember to use the bone marrow.

Ingredients:

  • 1x Thor's Hammer
  • 2x cups beef stock
  • 1x onion chopped roughly
  • drizzle of olive oil
  • salt & pepper to taste

Method:

  • preheat oven to 150 °C
  • pour olive oil and sprinkle salt & pepper on
  • rub the seasoning into the meat
  • wrap the entire Thor's Hammer with tin foil.
  • place in an oven dish
  • add 2 cups of stock & onions to the oven dish
  • cook for three hours at 150 °C

Ingedients

  • 1 x Beef Tongue
  • 15ml Brown Sugar
  • 4 black peppercorns
  • 2 x cloves

Mustard Sauce

  • 1/2 cup (125ml) brown sugar
  • 1 1/2 mustard (to taste)
  • 1 spoon (15 ml) flour
  • 2 spoons (30 ml) white vinegar
  • 1 1/2 cups (375 ml) water

Method

  • Place tongue in large casserole with water and add rest of the ingredients.
  • Simmer on low heat for about 2 hours.
  • remove tongue and let cool down completely
  • remove outer skin from tongue
  • cut into thin slices just before serving.

Pickled Beef tongue

Ingredients:

  • 1 beef tongue
  • salt & pepper

Method:

  • place tongue in casserole
  • put enough water to cover the tongue
  • bring to boil and cook for about 45 minutes
  • add a bit of olive oil with the ingredients
  • remove skin and any fat
  • wait till completely cooled down
  • remove from fridge about an hour before service thin slices

 

 

 

Ingredients

  • 1/3 cup brown sugar
  • 3/4 cups sea salt
  • 1/4 cup chopped onions
  • 4x finely ground bay leaves
  • 3 tea spoons pepper
  • 2 tea spoons finely ground rosemary
  • 2 tea spoons finely ground thyme
  • 1 1/2 fine "all spice"
  • 1 1/4 fine cloves
  • 4x medium chopped onion
  • few cloves of garlic (crushed)

added just before cooking starts:

  • 4x medium cut carrots
  • 2x celery cut stalks
  • 2 cups beef stock

Method:

  • rub brown sugar thoroughly in meat
  • let it rest for at least 24 hours (closed up)
  • mix ingredients together
  • place rump in a large oven dish
  • rub spice mix in thoroughly, in all crevices
  • close properly in tin foil
  • let it rest for at least 3 days, rubbing spices in daily
  • preheat oven to 200°C
  • add rest of spices
  •  cook on low heat for about
    • 8 to 10 hours  - complete rump
    • 90 minutes - +- 2 kg's
    • 150°C overnight
  • add water from time to time
  • let rump cool down still wrapped
  • cut slices just before serving