Butter, Biltong Herbs...Need I Say More?
Biltong is already the ultimate snack, but folding it into butter gives it a new life and If you want to impress your guests this weekend, you have to make this biltong butter recipe! It’s creamy, herby, garlicky and loaded with biltong - we all love a South African twist darling!
The moment it hits the table, it turns into a showstopper. Spread it on warm bread fresh from the oven, melt it over a juicy steak or let it drip onto corn straight off the braai… every bite tastes like comfort with a little bit of biltong magic and because I know you’re waiting for it, hers's the recipe.
Biltong Butter
Ingredients
- 250g butter (room temperature)
- 1 whole bulb garlic
- 1 tsp olive oil
- 1 tbsp crushed chillies (optional)
- 100g moist, sliced biltong
- 2 tsp fresh thyme
- 2 tbsp fresh parsley
- 2 tbsp fresh coriander
- 1 tbsp whole coriander seeds, crushed in a mortar and pestle
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Directions
- Preheat your oven to 185°C. Take a whole garlic bulb, drizzle it with olive oil, wrap it tightly in foil and roast for about 35 minutes until soft and caramelised.
- While the garlic is roasting, chop 100g of moist. Slice biltong into small pieces so it mixes evenly into the butter.
- Crush coriander seeds using a mortar and pestle until fragrant.
- In a medium-sized bowl add the biltong and butter.
- Add all the fresh herbs and seasonings
- Finish off with Worcestershire sauce and the garlic
- Mix until the butter is well speckled with herbs and biltong.
- Transfer the butter to a container. Chill in the fridge for at least 30 minutes to firm up and let the flavours gel.
- Serve on warm bread, melt over steak, toss into roasted veggies or use however you like, this butter makes everything better!
