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.

MORE - Boerewors Rolls

Boerewors - a truly South African ingredient essential to any braai. Warren gave us a few tips for a successful boerewors braai.

The best boerewors is low in fat and well flavoured. Usually, this means a detour to your butcher for his own recipe. Often the supermarket boerewors lacks significant flavour (and that is when braai spice is required!) and a grain-fed meat supplier is well worth finding.

Boerewors should be braaid over gentle coals, turning frequently. You don't want one side to become crispy but rather aim for even cooking. Try not to overdo your boerewors as it may become dry and flavourless. The best prepared boerewors is done medium with the natural juices still present. Your boerewors can be enjoyed straight off the coals as no resting period is required. Warren recommends waiting a few minutes to prevent the juices burning your mouth!

Tomato Relish

No boerie roll is complete without delicious homemade tomato relish. Helen makes the best relish that compliments the yummiest boerewors roll.

1 onion, chopped

2 cloves garlic, crushed

2 cans chopped tomatoes

2 tbsp tomato paste

1 tbsp brown sugar

1tsp braai spice

tsp dried herbs (basil, oregano or mixed herbs)

1 chilli, chopped (optional)

Fry the onion in a little oil, until transparent. Add the garlic, tomatoes, tomato paste and sugar, and simmer for 20 minutes. Add the chilli, braai spice and herbs just before serving.

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.