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Tikka chicken with Kashmiri chilli chips

20 - 25 minutes

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Pizza with nduja paste, prosciutto and buffalo mozzarella

6 minutes

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10 minutes

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2.5–3 hours

Chicken breast

Chicken breasts with creamy tomato and oregano

Air-fryer recipes

Chicken breasts topped with mushroom risotto

25 - 35 minutes

Avocado recipes

Mortadella-and-soft goat’s cheese dip

15 minutes

Italian recipes

Biltong-cauliflower soup with biltong-Parmesan twists

30 minutes

Biltong-cauliflower soup with biltong-Parmesan twists

Difficulty Easy

Prep Time 6

Cooking Time 30 minutes

Ingredients

2 heads cauliflower, broken into florets
3 T extra virgin olive oil, plus extra for drizzling
sea salt, to taste
1 onion, chopped
3 cloves garlic, chopped
4 cups vegetable stock
125 g Woolworths cultured crème fraîche, plus extra for serving
3 T Woolworths free-range beef biltong powder
60 g Woolworths free-range smoked sliced beef biltong, for serving
3 T fresh parsley, finely chopped, to garnish

For the biltong twists:

400 g roll Woolworths frozen puff pastry, thawed
2 T butter, melted
3 T Woolworths free-range beef biltong powder
30 g Parmesan, finely grated
1 free-range egg, beaten
1 T Woolworths breakfast seed mix

Method

1. Preheat the oven to 200°C. To make the soup, toss the cauliflower florets with 2 T olive oil and season with salt. Spread out on a baking tray and roast for 30–35 minutes, or until golden and tender.

2. Heat the remaining olive oil in a large saucepan and sauté the onion until soft and translucent. Add the garlic and cook for 1 minute.

3. Add the roasted cauliflower and stock. Bring to a simmer, then cook for 10 minutes.

4. Blend the soup in batches using a stick blender until smooth. Stir in the crème fraîche and biltong powder. Season to taste.

5. To make the biltong twists, roll out the puff pastry and brush with the melted butter. Sprinkle over the biltong powder and Parmesan. Fold the sheet in half and press down gently. Cut into strips, twist and place on a lined baking tray. Brush with the egg and sprinkle with the seeds.

6. Bake at 200°C for 15–20 minutes or until puffed, golden and crisp.

7. To serve, ladle the soup into bowls, top with a dollop of crème fraîche, a few slices of smoked biltong and a sprinkle of parsley. Serve the warm biltong twists on the side.

Cook’s note: You can use cream instead of crème fraîche if preferred. The soup base freezes well; add the garnish and twists just before serving.

More biltong recipes
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

Woolworths Smoked Sliced Beef Biltong and Beef Biltong Powder deliver bold, smoky flavour made from prime cuts and a traditional curing process. The sliced biltong is perfect for snacking, while the powder adds rich, meaty depth to soups, sauces or even eggs. Find both in store or online.

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Recipes & Articles by TASTE

Tikka chicken with Kashmiri chilli chips

Pizza with nduja paste, prosciutto and buffalo mozzarella

Easy osso bucco

Easy beef Bolognese with tortellini

Lamb ragu with cheesy mash and green beans

Chicken breasts with creamy tomato and oregano

Chicken breasts topped with mushroom risotto

Hash browns with avo smash

Tenderstem® broccoli tart

Mortadella-and-soft goat’s cheese dip

Mortadella-and-burrata pizza

Biltong-cauliflower soup with biltong-Parmesan twists

Biltong-cauliflower soup with biltong-Parmesan twists

Ingredients

Method