===============================================================
BILTONGMAKERS.COM!
The home of Biltong, Boerewors, and much, much more!
===============================================================
Special
edition of our newsletter - July 2003
=================================
You
are receiving this newsletter because you have previously placed an order with
Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots.
If
you do not wish to receive this newsletter you may unsubscribe at the bottom
where you find an automatic link. Your
name will then be permanently deleted from our database
==================================================
THE
BILTONGMAKERS.COM! NEWS LETTER FOR JULY 2003
==================================================
* From
the editor
*
The New and Larger Biltongmaker
*
Tip of the month
*
Recipe corner
*
Some happy people
*
Typically South African
*
The Monthly Competition
*
See the Traditional Biltong Maker in action
*
Buy on your Budget account
*
Let's hear from everybody
*
Boerewors in the Benelux
*
Subscribing and un-subscribing
FROM
THE EDITOR
================
Belgium
As
I sit here writing it is pouring down with rain.
We
certainly have not had a very warm summer so far. Not that I mind though.
When it gets hot here it really gets HOT and pretty uncomfortable.
June
and I keep on saying to our friends that we prefer the winter. At least you can dress against the cold!
You
can burn your open fire and light your candles and make it look and feel real
cosy.
But,
we don't mind the summer at all especially when you can have a nice fire going
outside with some meat on it!
That
was the case two weekends ago.
We
were invited as guest chef at one of the "BoerenWereldKeuken"
(FarmersWorldKitchen) functions in Bunnik near Utrecht in Holland. These functions comprise of a mobile
restaurant and forms part of the "Jaar van de Boerderij" (Year of the
Farm) they are having in Holland during 2003.
At
these functions they invite, apart from their own cooking, a guest chef who
presents a typical foreign dish.
That
weekend the theme was "South African Cooking"
So,
here we arrived with our no: 25 Potjie Pot and made enough food to feed an
army. (Have a look on the website
shopping page under potjies to see what I mean!). We were asked to cook for 60 people but there was more than
enough for many more!
We
did a chicken Potjie with 60 pieces of chicken breast, potatoes, carrots,
onions, leeks, celery, cabbage beans etc. etc.
One
Potjie on the Saturday and another one on the Sunday.
In
the mean time we made enough pap to feed about 150 people! Does ANYONE know how much mieliemeel to use
for 60 people?
Well,
we didn't so we just used 5kg of Braaipap Mieliemeel and hoped for the best.
Everybody
had lots of fun and going by the comments they even enjoyed the Potjie.
Of
course we sold lots of Boerewors rolls as well.
That
always goes down like a house on fire!
There
were many other South African delicacies on sale as well. Janette Schraven came all the way from
Amsterdam with her incredible Biltong.
I still remember Janette from a couple of years ago when she bought her
first Home Biltong Maker. Now Janette has
this huge 120kg Industrial Biltong Dryer and makes over 100kg of Biltong every
week! I must say she makes probably the
best Biltong I have ever tasted! If you
live somewhere in Europe and you really crave good Biltong why not give her a
call. Janette's number is +31 20 622
7943.
You
won't be sorry!
Anyway
there was lots of sun and food and drink and all this in the middle of some
meadows with cows and sheep all around us.
It
was amazing!
In
two weeks time we are going to Pat and Elaine in Luxembourg for the yearly
bring and braai of the South Africans there.
We will be at the same spot as last year and will tell you about that next month.
Take
care,
Lo
-------------------------------------------------------------------------------------------------------------------------------------------------------
THE
NEW AGE 5KG BILTONG MAKER!!
===============================
After
all these years and upon the request of so many of our customers it has finally
happened!
We
have now available a Home Biltong Maker that can dry up to 5kg of meat!
We
call the new machine "Rockey's New Age Biltong Maker" after the name
of the designer and because we believe that, with the introduction of the new
machine, a New Age in Home Biltong Making has dawned.
To
find out more about this incredible machine just click here
http://www.biltongmakers.com/biltong03b_rocky5kg_01.html
The
new RNA Home Biltong Maker is available right now at the special introductory
price of only R 795.00
-------------------------------------------------------------------------------------------------------------------------------------------------------
TIP
OF THE MONTH
================
Here
is a tip from an Australian friend.
He
says: "Never throw your "botched" biltong away, there is always something
you can do with it!"
ANOTHER
USE FOR BOTCHED BILTONG.
Our Australian friend says:
"I
ran out of rock salt halfway through preparing my first batch of biltong.
I
substituted table salt on some pieces. Bad idea! Table salt sticks to the
strips
better than rock salt, making them far too salty.
Oh
well, I found a good use for it in a portable, high-energy food for
hiking,
camping or for that extra burst of vigour you need while watching
TV."
This
is what you do:
Cut
up the oversalted biltong into 1/8" x 1/8" (2mm x 2mm) strips and
make
a
"trail mix" as such:
* 1
cup oversalted biltong, shredded
* 3
cups salted peanuts
* 1
cup raisins (or sultanas)
* 1
cup seedless dates cut into peanut sized bits
* 1
cup smoke flavoured almonds
* 1
x 375g package dark chocolate chips (i.e. for baking)
Mix
in a large plastic container. Seal and shake vigorously to spread the
excess
salt from the peanuts and the smoke flavour from the almonds
throughout
the mix. The excessive salt on the biltong won't be noticed with
all
the other flavours going on.
Even
well finished biltong, cut into thumbnail sized chips, is terrific in
this
snack mix.
WARNING!!
Highly
addictive!
We
can polish off kilos of this stuff in front of the TV!
Thanks
for the biltong pages. :)
Cheers.
--------------------------------------------------------------------------------------------------------------------------------------------------------
RECIPE
CORNER
==============
What
is more mundane than a plain old meat ball you may ask?
Well,
read on. You may change your mind!
THE
GREAT SOUTH AFRICAN FRIKKADEL
One
day when I am appointed Minister of South African Culinary Affairs I will
decree that a monument be erected to the frikkadel.
Now
hold on, before you shudder in horror. I am not talking about those ghastly
pale meat ball concoctions, generally referred to as Mystery Balls and commonly
associated with watery gravy and boiled vegetables - served in canteens,
hostels, roadside eateries and military establishments.
No
friends, I am talking about a proper meatball, put together with fresh
ingredients, love and care, and fried to golden perfection.
It
is probably the most versatile of local dishes: my mother loves it with
vegetables, mashed potatoes and gravy; my wife prefers it cold with a salad; my
neighbour loves it with boiled cabbage, and my children and I make
"boere-hamburgers" with our frikkadels - complete with cheese sauce,
sliced onion and tomato, lettuce leaves and gherkins on a roll, served with a
generous portion of chips!
It
is absolutely superb with fresh pasta and a simple tomato and onion sauce. Or
enjoy it cold with salad, or make sandwiches for the children.
Top
up your wine, sit yourselves down and let me tell you the secrets of a really
good frikkadel.
INGREDIENTS
FOR 10-16 FRIKKADELS
*
250g minced pork
*
250g minced topside
* 2
slices of whole wheat bread
* ½
cup fresh parsley
* ½
cup fresh mint
* ½
onion, finely grated
* 2
teaspoons Worcestershire sauce
* 2
teaspoons tomato sauce
* ½
teaspoon turmeric
* 1
cup breadcrumbs
* ½
cup cooking oil
* ¾
cup milk
* 2
teaspoons freshly ground black pepper
*
Salt
METHOD
*
Place the two slices of brown bread in a flat dish and pour over the milk
*
Soak well, then squeeze out well and discard the milk.
*
Crumble the bread in a large mixing bowl.
*
Add the minced meats, fresh parsley and mint, the Worcestershire and tomato
sauce, the turmeric,black pepper and a dash of salt.
*
Using your hands, mix the ingredients well.
*
Sprinkle the breadcrumbs on a large wooden board.
*
With your hands scoop out golf ball size portions of the meat mix.
*
Roll into balls, then place them on the breadcrumbs on the board and flatten
with palm of your hand until they look like fish cakes
*
When all the balls have been shaped into patties heat the oil in a large
non-stick pan.
*
Fry four to six patties at a time over high heat until brown, then turn and
repeat.
The
frikkadels should be well browned and it doesn't matter if they have the odd
black burnt spots - it gives them taste and character.
Whatever you do, don't undercook on low heat
- they will absorb the oil and look and taste awful.
Once
you have mastered the basics you can experiment with additional flavours and
tastes. When I plan to serve frikkadels with pasta I always add a pinch of
Thyme, Sage and Tarragon.
For
a nice spicy flavour add a few dashes of Tabasco sauce, a teaspoon of finely
chopped garlic and a finely chopped chili or two when you start mixing the
ingredients.
For
a really good sauce to serve with the frikkadels (and particularly nice if you
are serving rice or mashed potatoes with it) slice two onions thinly and fry
over medium heat in butter or olive oil until soft, then add a tin of whole
peeled tomato, coarsely chopped; a pinch of sugar, black pepper and salt.
Let's
raise our glasses and drink a toast to the FRIKKADEL!!!
Author
unknown
---------------------------------------------------------------------------------
BOEREWORS
RECIPE BY RON WARREN
=================================
Have
a look at this great recipe for Boerewors by Ron Warren
Here
is a recipe I have been using for a
number of years.
In
the recipe I have supplemented venison for the beef and it tastes just as good.
INGREDIENTS
* 3
kg lean beef
* 2
kg pork ( i like lean)
*
50 gm salt
* 8
ml pepper
* 3
ml cloves
* 5
ml thyme
*
30 ml ground coriander
*
250 ml raw oats porridge
*
125 ml balsamic vinegar
METHOD
*
Cube meat into 50 ml cubes.
*
Add dry ingredients to the meat and mix thorougly and allow to stand for one
hour.
*
Mince this mixture through a 8 mm or 6 mm die ( according to preference).
*
Add balsamic vinegar and mix lightly.
*
Fill into casings and place in a refridgerator for 24 hours before freezing.
I
have recently become allergic to pork and make the recipe with straight beef or
venison and it is still excellent (i.e. 5 kg beef or pork or combination of
both).
I
trust this recipe will give as much pleasure as it has given to us and our
friends.
Regards
Ron
Warren
ronwarren@xsinet.co.za
(Thanks
Ron-Ed)
-------------------------------------------------------------------------------------------------------------------------------------------------------
SOME
HAPPY PEOPLE COMMENTS
=============================
I
know that we can't be perfect all the time but we certainly try!
Here
is what some of the happy people say!
--------------------------------------------------------
It
went fantastically!! The first batch was ready in two days, as I had cut
the
strips quite thin. It tasted just like the real thing - it IS the real
thing!
The
rest of the house scoffed the whole lot that evening and I have just put
the
second batch on.
Can't
wait till Xmas so I can suprise my dad with his own box. Hard to keep
quiet
about stuffing copious amounts of biltong, in order to keep it under
wraps
as his Xmas pressie.
Thanks
a billion!
Katie
bytey@hotmail.com
---------------------------------------------------------
Today
we harvested our first batch of German Biltong - and it tastes just like the
"real thing"!!!
Thanks
for bringing some of the South African spirit into our grey lives here in
Germany.
Baie groete en goed gaan van die ou Vrystaaters
vanaf Sasolburg.
John
adn Bettina Schnuir
jbschnuir@yahoo.de
---------------------------------------------------------
The
Biltongmaker has changed our lives living in the UK.
It
is not too difficult to perfect and easy to make.
Worth
every cent/penny.!!
You
cannot go wrong.
Leslie Battell
lesleyb@kpc-uk.com
(A
big thank you to all for your nice comments.
This will keep us going for a while!-Ed)
-------------------------------------------------------------------------------------------------------------------------------------------------------
TYPICALLY
SOUTH AFRICAN
========================
The
following came from our friend Mark in Jamaica.
Some
of you have probably read this before but I find it fascinating nevertheless.
------------------------------------------
Greetings
from Jamaica mon !
Wish
I'd been there for that tasty Potje of June's!
I
can almost smell it!
Here
is a well written piece on some of those amazing slang words we use in SA.
Maybe
you have seen it already on the internet and email but, be that as may, perhaps
you could include it in your next newsletter and teach them a bit of "DIE
TAAL!'
I
hope to visit Belgium in late June, hope to see you then.
Greetings
to June.
All
the best
Mark
-------------------------------------------
BEGINNER'S
GUIDE TO AFRIKAANS
BRAAI---What
is a braai? It is the first thing you will be invited to when you
visit
South Africa. A braai is a backyard barbecue and it will take
place
whatever the weather. So you will have to go even if it's raining
like
mad and you have hang of a cold. At a braai you will be introduced to a
substance
known as mieliepap.
AG---This
one of the most useful South African words. Pronounced like the
"ach"
in the German "achtung", it can be used to start a reply when you
are
asked a tricky question, as in: "Ag, I don't know." Or a sense of
resignation:
"Ag, I'll have some more mieliepap then." It can stand
alone
too as a signal of irritation or of pleasure.
DONNER---A
rude word, it comes from the Afrikaans "donder" (thunder). Pronounced
"dorner",
it means "beat up." Your rugby team can get donnered in a
game,
or your boss can donner you if you do a lousy job.
EINA---Widely
used by all language groups, this word, derived from the
Afrikaans,
means "ouch." Pronounced "aynah", you can shout it out in
sympathy
when someone burns his finger on a hot mielie at a braai.
HEY---Often
used at the end of a sentence to emphasise the Importance of what
has
just been said, as in "Jislaaik boet, you're only going to stop a
lekker
klap if you can't find your takkies now now, hey?" It can also
stand
alone as a question. Instead of saying "excuse me?" or
"pardon?"
when
you have not heard something directed at you, you can say: "Hey?"
ISIT?---This
is a great word in conversations. Derived from the two words "is"
and
"it", it can be used when you have nothing to contribute if someone
tells
you at the braai: "The Russians will succeed in their bid for
capitalism
once they adopt a work ethic and respect for private
ownership."
It is quite appropriate to respond by saying: "Isit?"
JAWELNOFINE---This
is another conversation fallback word. Derived from the four
words:"yes",
"well", "no" and "fine", it means roughly
"how about
that."
If
your bank manager tells you your account is overdrawn, you can say
with
confidence: "Jawelnofine."
JISLAAIK---Pronounced
"Yis-like", it is an expression of astonishment. For
instance,
If someone tells you there are a billion people in China, a
suitable
comment is: "Jislaaik, that's a hang of a lot of people, hey."
KLAP---Pronounced
"klup" - an Afrikaans word meaning smack, whack or spank. If
you
spend too much time at the movies at exam time, you could end up
catching
a sharp klap from your pa. In America, that is called child
abuse.
In South Africa, it is called promoting education.
LEKKER---An
Afrikaans word meaning nice, this word is used by all language
Groups
to express approval. If you see someone of the opposite sex who is
good-looking,
you can exclaim: "Lekk-errrrrrr!" while drawing out the
last
syllable.
More
to follow next month.................................................
(Thanks
a lot for your input Mark, See you soon-Ed)
-------------------------------------------------------------------------------------------------------------------------------------------------------
THE
MONTHLY COMPETITION
=========================
THE
ANSWERS TO THE MAY/JUNE COMPETITION
The
answers to the questions for May/June were:
Question
1: An old Cape Malay dish called "Denningvleis.
Question
2: The OmpaGrill is made from Stainless Steel
Question
3: There are 3 Boerewors recipes on the web site
Out
of the 4598 entries 4461got it right!
--------------------------------------------------------
THE
WINNER OF THE MAY/JUNE COMPETITION
The
winner of the May/June competition is Andrew Collins from Bonn in Germany.
GRATULATIONS
Andrew, your OMPA GRILL is on its way to you!
Please
let us know what kind of feasts you have prepared for your friends and family
on your new braai?
--------------------------------------------------------
PLEASE
REMEMBER THE FOLLOWING
The
monthly draw or competition is totally free to everyone.
You
can enter as many times as you like.
You
can only enter via the Competition page on the Biltongmakers web site.
All
prizes are sent to the winners free of charge.
--------------------------------------------------------
THE
NEW COMPETITION
The
new competition has started and what a competition this will be!
Just
go to our home page at www.biltongmakers.com and click on the competition link.
--------------------------------------------------------
THE
PRIZE FOR THE JULY COMPETITION
The
prize for the July competition is the incredible Rockey's NEW AGE 5kg Biltong
Maker!!
Yes! After all this time and after so many
enquiries and virtual begging by many of our customers we finally have the new machine
available.
Rockey's
New Age Biltong Maker indeed heralds a new dimension in Home Biltong Making.
The
machine takes up to 5kg of wet meat and dries it in a jiffy.
Just
visit our home page and click on the picture of the machine or on the link on
the left.
The
winner of this months competition will be notified by email.
--------------------------------------------------------
OTHER
PRIZES FOR THIS YEAR
We
have some great prizes lined up for this year.
*
Biltongmakers
*
Biltong spices
*
Boerewors spices
*
Braai tool sets
*
Potjie Pots
*
Barbecues
*
More Cadac Skottel Braais and……….
*
Perhaps another one or two Rockey's Biltong Makers?????
So,
don't wait!
You
can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION
link.
-------------------------------------------------------------------------------------------------------------------------------------------------------
SEE
THE BILTONGMAKER IN ACTION!
===============================
You
can now see a video clip of the Biltongmaker in action. Please go to our home page at
www.biltongmakers.com and click on the relevant link at the bottom of the
page. People with fast and/or broadband
connections will get a perfectly clear picture of how the Biltongmaker works
and how to make Biltong with it. Others
will get a varying degree of clarity depending on the speed of their
modem/connection.
-------------------------------------------------------------------------------------------------------------------------------------------------------
BUY
ON YOUR BUDGET ACCOUNT!
===========================
Just
to remind you that you can now purchase any of the items on the Biltongmakers
web site on your credit card budget account.
We see that more and more of our customers are choosing this way of
purchasing. So, if you hesitated in the
past you can now click on our website link www.biltongmakers.com and follow the
order placing procedure. It's as easy
as that!
-------------------------------------------------------------------------------------------------------------------------------------------------------
WE
WOULD LIKE TO HEAR FROM YOU!
================================
It
was great to hear from so many people this month! It feels like we all know each other!
So,
let's hear from lots more people around the globe. It will be so nice to hear from you and about your experiences in
making Biltong or any other yummy dish for that matter.
You
never know how you could help somebody else with your hints and tips! (Look at
Brian's tip this month!)
Of
course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world!
-------------------------------------------------------------------------------------------------------------------------------------------------------
BOEREWORS
===========
We
have gone through about 650kg of Boerewors so far this season.
We
are now in the process of importing another 50kg of spices from Johannesburg.
I
have investigated the ""bin filler" and will soon be investing
in one. It's just the space the thing
takes! The little Kenwood is still
going strong and I hope it will last another couple of batches. (Knowing my
little machine I know it will!)
We
now have fresh stock all the time.
Boerewors with a Beef/Pork mixture and Boeries mede with Beef only which
tastes just as nice if not better!
We
will be in Luxembourg on July 27, 2003 and are bringing about 60kg of Boerewors
with us. If you want to get hold of
some there please pre-order to avoid Disappointment!!
We
have found a very good quality meat that is slightly more expensive. So the price of the Boeries is now € 8.00
per kilogram. You can mail us at
info@biltongmakers.com for details or phone Lo at +32 (16) 53.96.25 or +32
(494) 31.61.30
Till
next month!
THE
BILTONG TEAM
Lo
and Kel
========================================================================
Subscribing
and un-subscribing
========================================================================
Tell
a friend about Biltongmakers and the incredible Biltong making machine!!
They
can be included in this newsletter by clicking on the link below:
mailto:info@biltongmakers.com?subject=subscribe%20biltongmakers-text
========================================================================
You're
receiving this newsletter because you are a customer of Biltongmakers.Com! or
have made enquiries about Biltong or related items.
If
you prefer not to receive email from us, you can un-subscribe
from
Biltongmakers.Com! by clicking on the link below:
mailto:info@biltongmakers.com?subject=unsubscribe%20biltongmakers-text
========================================================================
Biltongmakers.Com!,
your gateway to all things South African!
http://www.biltongmakers.com