A Savory Salad with Somerset East Biltong

Hey there! I wanted to share a special recipe with you that combines the flavors of Somerset East’s famous biltong with a refreshing twist. My name is Chef Janet Telian, and I used to co-own the popular Savoy Cabbage restaurant in Cape Town. Nowadays, I’m cooking exclusively for guests at the lovely Somerset House Guest House, but I’m happy to make this dish for you if you ask. Trust me, it’s worth it!

So, let’s talk about this amazing biltong salad. Biltong is a type of cured, dried meat that South Africans simply adore. And the biltong we’re using comes all the way from Somerset East’s fabulous Matador Butchery. It’s truly top-notch stuff.

To make this salad, you’ll need some biltong slices and a bottle of delightful Paul Cluver Riesling. Together, they create a mouthwatering combination that will make your taste buds dance with joy.

I always like to start my salad with a bed of fresh, crisp mixed greens. You can pick your favorites – spinach, rocket, or even some crunchy iceberg lettuce. Whatever tickles your fancy!

Next, it’s time to add the star of the show – the biltong. Take those flavorful slices and sprinkle them generously on top of the greens. The biltong adds a rich, meaty flavor that will take this salad to new heights.

To balance out the richness, we’ll now add some juicy cherry tomatoes. Slice them in half and scatter them over the biltong. The burst of freshness these little gems bring is out of this world.

Now, let’s add a bit of creaminess. Grab some creamy goat cheese and crumble it over the salad. The tangy flavor of the cheese works surprisingly well with the biltong and tomatoes – a match made in heaven.

The final touch comes in the form of a tangy dressing. I like to make a simple vinaigrette with olive oil, balsamic vinegar, a squeeze of lemon juice, and a pinch of salt and pepper. Whisk it all together until it emulsifies, and drizzle it over the salad.

Give everything a gentle toss to ensure every leaf gets a loving coating of the dressing. Take in the aroma of the biltong, the fresh greens, and the zesty dressing – it’s a sensory delight!

Now, grab your fork and dig into this savory masterpiece. The combination of flavors, from the tender biltong to the creamy goat cheese and tangy dressing, will leave you craving more with every bite.

So, why not give this Somerset East biltong salad a try? It’s a delightful introduction to the world of biltong, and I can guarantee you won’t be disappointed. Enjoy!

These stunning photographs are courtesy of Brandon de Kock.

For more of Janet’s delicious recipes, check out her cookbook The Savoy Cabbage Cookbook, available from Savoy Cabbage.

If you’re interested in learning about Janet and her dinner experiences at Somerset House, be sure to read the March 2015 issue of Getaway magazine.

A Simple Recipe for Somerset East Biltong Salad

What You’ll Need for the Salad

• 4 slices of pumpkin or butternut, about 1cm thick and peeled
• A sprinkle of oil
• 3ml of coriander seeds, roughly crushed
• 4 thick slices of unpeeled aubergine
• 120g of thinly sliced, moist biltong
• 100-125g of mixed salad leaves

When it comes to making a delicious salad, there are plenty of leafy options to choose from. I love using Chinese cabbage leaves, rocket leaves, and other tasty salad leaves like black mustard and radicchio. However, if you only have iceberg lettuce on hand, you can still make it work by adding some finely shredded white or green cabbage for extra crunch.

Here’s what you’ll need for the garlic croutons:

• 4 slices of day-old bread without crust, torn into pieces
• 50ml of olive oil
• 1 clove of garlic, crushed

And here’s what you’ll need for the dressing:

• 1 hard-cooked egg, grated
• 3 teaspoons of Dijon mustard
• 60ml of olive oil
• 30ml or more of freshly squeezed lemon juice
• Salt, pepper, and cayenne pepper to taste
• 15ml of chopped parsley

If you’re looking to add some color to your salad, you can garnish it with peppadews. They’ll give the dish a nice pop of red.

Here’s how you can make this delicious salad:

1. For the garlic croutons: Warm the garlic in the oil. Coat the bread pieces in the fragrant oil, then bake them at 180 degrees Celsius until crispy and golden.
2. To prepare the vegetables: Brush the pumpkin or butternut with a little oil. Place them in a roasting tin with a few tablespoons of water. Roast until almost tender, then sprinkle approximately 3ml of crushed coriander seeds over them and continue roasting. Brush the aubergines with oil and roast until tender. Alternatively, you can slowly cook the oiled vegetable slices on a ridged griddle pan for characteristic scoring. Remember to sprinkle the coriander seeds near the end of cooking the pumpkin or butternut.
3. To make the dressing: Combine all the ingredients to create a tangy dressing.

I’ll begin by preparing the salad. I’ll take the leaves and break them into pieces, making sure they’re not too small. This way, each bite will be enjoyable and easy to eat.

Next, I’ll toss the salad leaves in some of the dressing. This will give them a flavorful coating and make them even more delicious. Once they’re nicely coated, I’ll pile them onto the serving plates.

To make the salad even more satisfying, I’ll arrange some roasted pumpkin or butternut and aubergines on the plates. These vegetables will add a rich and savory flavor to the dish.

For some extra protein and crunch, I’ll add biltong and croutons all over the salad. The biltong will provide a meaty texture and the croutons will give a satisfying crunch with every bite.

To finish off the salad, I’ll drizzle the rest of the dressing over the top. This will bring all the flavors together and give the salad a delicious tanginess.

If you want to add some extra flair, you can garnish the salad with peppadews. This is optional, but it will add a pop of color and a hint of spice to the dish.

Now, the salad is ready to be enjoyed! The combination of fresh salad leaves, roasted vegetables, biltong, and croutons, all brought together with a flavorful dressing, creates a vibrant and satisfying dish. It’s the perfect choice for a light and healthy meal.