Unusual Meals / Eats.

My brother-in-law is a meat lover in the extreme.
For my sister's birthday he bought her a special cake...
Droëwors & Biltong...

Enjoy!



https://en.wikipedia.org/wiki/Droëwors
https://en.wikipedia.org/wiki/Biltong

 

I wonder if this has ever been exported to the U.S.

 

Probably not, due to the many restrictions on importing/exporting meat & meat products.

BTW The inside of the "cake" is filled with sliced biltong.

 

It would probably be an acquired taste for non-South Africans (like Scotch is for many).

Native Americans and early settlers had methods of preserving meats (mostly game like deer and buffalo) too but, I don't know that they used any spices or if they did, which ones.

 

Don't you eat jerky?
Anyone who can make jerky can make biltong.
Have a look at the differences in the link I posted.

To make droëwors you need boerewors. To fill the casing* you need to use a special machine and one hand.
* Because of the large quantity of boerewors South Africans eat, artificial casings are used. The purists only use the small intestine of a hog.

 

Ditto...

Most unusual and quite creative if catering to a specific person's taste..what a lovely and thoughtful gift.

 

Look for a 'South African' butchery in Sydney and buy some boerewors.

 

We had a wonderful "Out of Africa" restaurant in Manly which closed up last year leaving many devoted patrons (including myself) saddened (but I bought a couple of the owner/chef's cookbooks on the last day...must check out his website and cookbooks...

 

Apparently I have local Coles/Woolworths stores that sell it

Coles Finest Sausages Beef Boerewors(500g)​

http://allprices.com.au/data/products/32/8dcf12ed1c7414d17d0602a89b84ebd0_big.jpg
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Checked the Cookbooks, doesn't have the Boerewor Sausages...but found Merguez Sausages which sound/look delicious - all ingredients are local too!:

Ingredients:
2 tblspns ras el hanout (spice mix)
2 tblspns harissa (I make my own paste using Chef's recipe - last months in fridge)
1 tblspn garlic crushed
1/2 cup (125ml/4fl oz) tomato paste (I make my own*)
1 tblspn sweet paprika
1 bunch coriander (also known as cilantro) chopped
1 preserved lemon, chopped (can buy - I make my own which lasts in fridge)
1 tblspn olive oil
2kg (4lbs) minced (ground) beef or cubed beef (keep fat on)
Sausage skins

Method:

1. In a bowl, combine ras el hanout, harissa, garlic, tomato paste, paprika, coriander and preserved lemon.
2. Mix well, then add olive oil and beef.
3. Mix well again, making sure the meat is well coated with the spices.
4. Allow to stand for 1 hour.
5. Put mixture through a mincer and then into sausage skins.
6. Make sausages approximately 6cm (2 and 1/2 inches) long. Alternatively, take mixture to a butcher and get sausages made up for you.

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* Making Tomato Paste:
Place a pot of water on the stove and bring it to a boil.
Then drop the tomato into the boiling water.
You can add several at a time depending on size of pot.
Using a large slotted spoon (or ordinary spoon) Remove tomatoes after 30 seconds or when
the skin begins to peel and place into the bowl of ice water.
Then squash tomatoes into a paste.

 

Ran out of time for updating 'Tomato paste" (mine is left as a purée, but these extra steps make it more into a paste) - I use around 14 tomatoes:

• Return the tomato purée to the same pot and place on stove at high heat.
• Stir in the salt to taste
• Reduce heat to medium,
• Simmer until the purée reduced to about 4 cups (1 quart) after about 45 to 55 minutes
• Allow to cool before placing into a glass jar container (which can be sealed and stores in fridge)