Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.
Soft, buttery, biltong sarmies have everybody swooning – even as a posh little canapé.
But have you tried this ultimate, golden brown, buttery, biltong garlic bread combo? You’ll never buy a regular garlic loaf for your braai ever again…
Check out the recipe as well as a step by step video clip below.
- 250 g butter, softened
- 30 ml extra virgin olive oil
- salt & pepper
- 3 garlic cloves, finely grated
- a handful Italian (flat leaf) parsley, finely chopped
- 1/2 cup Montagu powdered beef biltong
- 1 large good quality ciabatta loaf (or sour dough loaf)
- Place the butter in a medium size mixing bowl. Use a fork to mix it to a soft, spreadable consistency.
- Add the olive oil and season with salt & pepper. Add the biltong, garlic and parsley, then mix well.
- Using a large, sharp serrated knife, slice the bread into slices, but not all the way through (they should still be attached at the bottom).
- Spread the sliced sides generously with the biltong butter mixture, and the last bit over the top of the loaf.
- Bake the bread on a lined baking tray in the oven for 15-20 minutes at 200 C, or cover in foil and braai over medium-hot coals, turning it often, until the butter is melted and the bread is golden brown on the outside.
- Serve hot on a wooden board, as a side dish with your braai meat and salad.
Serves 6 as a side dish. Enjoy!