For the biltong: Ask your butcher to cut you some beef to use for biltong.
Soak the meat in some brown vinegar, a dash Worcestershire sauce and a dash of balsamic vinegar for 2 hours. Once the meat has soaked, take it out the liquid and rub in some biltong spice (also available at the butcher).
Hang up the biltong to dry for a few days.
For the mosbolletjies: Add the wet ingredients first, then the sugar, the flour and finally the yeast. Use the dough setting on your breadmaker to make the dough. Alternatively mix the ingredients together and knead by hand.
Put in a bowl, cover with clingfilm, and leave in a warm place until the dough has doubled in size. Knead the dough again, and leave to rise again.
Roll your dough into balls, and place into a bread tin.Brush the top with melted butter. Bake for 40 minutes. Test if its done, by poking it with a skewer. If it comes out clean, the bread is ready. If not, leave it in the oven for a couple more minutes.
Finally, brush the top of the bread with some condensed milk, and bake for 5 more minutes.
For the balsamic reduction: Put a cup of balsamic vinegar in a saucepan, and bring to the boil. Allow to reduce until the liquid has halved in volume, and you have a syrupy consistency.
Assemble the sandwich by slicing the mosbolletjie loaf, topping it with fresh rocket, thinly sliced biltong, Parmesan slivers (made with a vegetable slicer), and a drizzling of the balsamic reduction.
with permission of JessKa’s Kitchen.
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