Biltong chef challenge on D is for Dinner
Chefs create Peruvian noodle dish and churros sandwich with dried, cured meat
Matt Kalil missed his favourite South African dish — dried, cured meat known as biltong — when he immigrated to Canada with his parents in 1989.
Now Ottawa chefs have taken on the challenge to create unique recipes with that particular ingredient as part of CBC Ottawa's weekly food segment D is for Dinner on All In A Day.
The folks from Rico Peru Food Truck crafted Biltong Tallarin Saltado, a meaty noodle dish, while Ulises Ortega of Mr. Churritos has created a Biltong Churro Yo-Yo, a sweet and savoury sandwich.
Listeners can post a challenge to chefs and cooks who were on All In A Day in 2015 as part of a monthly challenge.
This was Matt Kalil's challenge:
"Biltong is the quintessential childhood snack for me. My parents and I moved to Richmond, B.C. from Johannesburg, South Africa in 1989, and we could never quite leave the cuisine behind. My favourite was biltong. Savoury with a great flavor, it's unlike any of the mass produced leather that passes for jerky in Canada. Dad coming home with a vacpac of biltong made a day awesome! I love how it's much more substantial than normal beef jerky, it's much softer and has a wonderful coriander taste, very different from anything else.
As for using it in a recipe, I have to admit I've always been a straight-out-of-the-bag kind of guy. The challenge, I think, would be finding a way to showcase the flavour without it overpowering everything else."
Challenge accepted, Matt:
Biltong Tallarin Saltado
- 200 g biltong.
- 325 g spaghetti.
- ½ cup green onions.
- 2 small onions.
- 1 tomato.
- 1 red bell pepper.
- Soya sauce, to taste.
- Garlic powder, to taste.
- Salt and pepper, to taste.
- Ginger, to taste.
- Parsley, to taste
**Optional: To soften biltong let it marinate in water the night before while in the fridge**
1. Cut all the vegetables, julienne style.
2. Boil noodles until they are al dente.
3. In a pan, stir fry biltong, onions, green onions and bell peppers, adding tomatoes last.
4. Add salt, pepper, soya sauce, garlic and ginger while stir frying. Stir frying should last about three minutes max.
5. Add noodles to pan, stir fry for about another minute.
6. Top with parsley.
Makes four servings.
Biltong Churro Yo-Yo
- 2 l water.
- 1,100 gr of flour.
- 1 tablespoon of salt.
- 1 cup of white sugar.
- 1 tablespoon cinnamon.
- Oil (enough for a deep fryer).
- 2 to 3 ripe avocados.
- 1 lime.
- ½ teaspoon salt.
- 200 g. biltong.
1. Put the water in a sauce pan and add salt. Bring to a boil and remove from heat. Add the flour and stir it until mixture forms a ball.
2. Fill a pastry bag with the mixture. Squeeze out in a spiral shape, then freeze for a day.
3. Heat the oil in a deep-fryer to 315 F (155 C). Once hot, put coiled churros inside. Fry until golden
(between five and seven minutes).
4. Mix the sugar with the cinnamon and roll the fried churros into the mixture.
5. Halve and pit the avocados. Scoop out the flesh into a bowl. Add lime juice and salt, mashing the mixture together with a fork.
6. Cut the biltong in small pieces
7. Take one coiled churro, spread the avocado mixture, add pieces of biltong and put another coiled churro on top to complete the sandwich.