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you are here: Recipes | Zhoozshed Biltong

Zhoozshed Biltong

Jeremy and Jaqui Mansfield's Zhoozshed Biltong

Zhoozshed Biltong
*Extracted from Zhoozsh! Faking It by Jeremy and Jacqui Mansfield (Random House Struik – Struik Lifestyle)


Combine 1 Tbsp HP sauce and ½  tsp each of Worcestershire sauce, balsamic vinegar and Tabasco sauce (or chilli paste instead of Tabasco) in a Tupperware container

Throw in 500g sliced biltong, put on the lid, shake well and volia!

My mate, Jabu Mabusa, the boss man at Tsogo, which owns Southern Sun, prefers his biltong warm. Sandton Sun's executive chef, Garth Schnier, suggests the following: place the Zhoozshed biltong in a wok and add 1 tsp paprika, 2 turns rock salt, ½ tsp brown sugar, ½tsp coriander seeds and 1 tsp balsamic vinegar. Slowly heat through in the wok. For this, your biltong must be slightly moist.

Enjoy either at the game or on your couch!


Streach-it tip: This makes a great starter salad if tossed in salad leaves.


Click here to see the Cheesecake Recipe

Click here to see the Duck Bobotie Recipe
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