Name: Biltong carpaccio on rocket with avocado and feta salsa
Yield: 9 servings
Cuisine: Beef
Ingredients: 20.00 ml coriander seeds; 1.00 beef; 20.00 ml sea salt; 5.00 ml brown sugar; 1.00 ml saltpetre; 2.00 ml Bicarbonate of soda; 2.00 ml black pepper freshly ground; 50.00 ml vinegar brown; 0.00 white vinegar; 180.00 ml oil; 45.00 ml vinegar red wine; 10.00 ml honey; 5.00 ml Dijon mustard; 0.00 salt and freshly ground black pepper to taste; 200.00 g feta cheese cubed; 2.00 avocado cubed; 2.00 spring onions finely sliced; 30.00 ml sprouts; 0.00 to serve to serve; 2.00 rocket; 0.00 sprouts for garnish, optional

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Ingredients (21)

BILTONG

20.00 ml	coriander — seeds
1.00	beef
20.00 ml	sea salt
5.00 ml	brown sugar
1.00 ml	saltpetre
2.00 ml	Bicarbonate of soda
2.00 ml	black pepper — freshly ground
50.00 ml	vinegar — brown
0.00	white vinegar

HONEY AND MUSTARD SAUCE

180.00 ml	oil
45.00 ml	vinegar — red wine
10.00 ml	honey
5.00 ml	Dijon mustard
0.00	salt and freshly ground black pepper — to taste

SALSA

200.00 g	feta cheese — cubed
2.00	avocado — cubed
2.00	spring onions — finely sliced
30.00 ml	sprouts
0.00	to serve — to serve
2.00	rocket
0.00	sprouts — for garnish, optional

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Method:

BILTONG
Use a dry pan to toast the coriander seeds lightly over moderate heat until they are aromatic. (Be careful not to burn the seeds.)
Grind the seeds to powder.
Remove all fat and sinew from the fillet.
Mix the coriander, salt, sugar, saltpetre, bicarbonate of soda and pepper and rub into the meat.
Place the meat in a plastic or enamel container and sprinkle evenly with the brown vinegar.
Refrigerate for 18 to 24 hours.
Mix one part white vinegar with 10 parts water and bring to the boil.
Rinse the meat with the hot vinegar mixture to remove excess salt.
Hang for three to four days in a cool, well-ventilated place. (An electric fan can be used to keep the air moving.)
Only the outer part of the meat should be dry.
The biltong can be frozen if not used immediately.
SAUCE: Mix all the ingredients well.
SALSA: Mix the salsa ingredients lightly.
TO SERVE: Line a serving platter with the rocket leaves and slice the biltong into 1,5 mm slices. Arrange the slices on the bed of rocket and spoon the salsa in the centre of the platter.
Sprinkle the meat lightly with the sauce and a few sprouts if desired.