Lion Sands - Biltong Pate

There are few dishes more South African than biltong. We eat it anywhere and with any meal or just in between. Lion Sands have mastered the art of biltong pate - a tasty way to serve biltong to those who trying it for the first time.

• Half Medium Onion, finely chopped
• 1 tsp Butter
• Salt
• Ground Black Pepper
• 400g Finely Shaved Biltong
• 1 splash of Brandy
• 1 cup cream cheese
• 1/4tsp Braai Spice
• 1 handful of Fresh Italian Parsley

Method

·         Pan Fry the Onions  in the Butter until golden brown

·         Season to taste, a little more black pepper always goes down well.

·         Add the Finely Shaved Biltong & Braai Spice and Fry until soft & flavorsome

·         A Splash of Brandy can be added for extra flavor.

·         Remove from the heat and pass through a blender

·         Before removing from the blender add the cream cheese & chopped Italian Parsley

·         Place into ramekin dishes and place in the fridge to set over night.

Lion Sands - Gemsbok Potjie with Sweetcorn Fritters:

Boma dinners at Lion Sands cannot be described, they must be experienced. The chefs cook under the stars with the guests almost drooling over the fires. One of our favourites is the Gemsbok potjie - YUM!

Ingredients:

2 kg (± 4½ pounds) deboned Gemsbok, cut into small blocks
(kudu, springbok or impala also work really well)
1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices
75 ml (5 tablespoons) cake-flour
15 ml (1 tablespoon) salt
Freshly ground black pepper (to your taste)
3 ml (a pinch) graded nutmeg

5ml braai spice

5ml curry spice
1 can (± 400 ml) mushroom soup
1 litre (4 cups) apple juice
250 ml (1 cup) dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped

MethodBraai the meat in a heated "potjie" until brown.
Add cake-flour, soup and flavouring substances .
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
Put the vegetables in layers on top of the meat,
Put on the lid and simmer for another half an hour.

Serve hot, straight from the pot.

Sweet Corn Fritters: 360 g (750 ml/3 cups) self-raising flour
7 ml (½ tea spoon) salt
375 ml (1½ cups) milk

410g Tinned Sweet Corn

Method
Mix all the ingredients together. Heat oil in a pot. Drop balls of the sweetcorn batter into the oil. The fritters are ready when golden brown. Remove from the oil with a slatted spoon and drain on paper towel.

Lion Sands - Ostrich Bobotie

Ostrich is leaner than beef and healthier too. Lion Sand's ostrich bobotie is a delicious way to modernise an old classic and to make it a healtheir option.

1.5kg Ostrich Mince

100g Raisins

Half teaspoon Crushed Garlic

100g Chopped Onions

100g Chopped Tomatoes

1 Handful of Chopped Coriander

1tsp turmeric

1 tsp Cumin

1 tsp Mixed Spice

1 tsp Curry Spice

2 Bay Leaves

1 tsp Black Pepper

300g Fruit Chutney

6 eggs yolks

150ml Milk

Method

1.       Brown the Garlic, Onions  in a Saucepan

2.       Add the Ostrich Mince and sauté until golden brown

3.       Add the Raisins and Tomatoes and cook until soft

4.       Add the turmeric, cumin, Mixed Spice, Curry Spice, bay leaves and black pepper.

5.       Remove from the heat and add the chopped coriander & Chutney

6.       Whisk together the egg yolks and Milk to form a custard

7.       Smooth the top of the mince surface and our the custard over the top.

8.       Bake in the over on 180C until the custard is golden brown in colour  (20 minutes).