My boyfriend makes his own biltong (and beer) and biltong is one of the instant food items I think of when thinking of South African food.
This sandwich combines thinly sliced biltong, with rocket (from my garden) and a balsamic vinegar reduction all put together on slices from a loaf of homemade mosbolletjies.
This was one of my entries into the Capsicum Cooking Mzansi Sandwich Competition.
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
We use a Mellerware Biltong Maker to dry our biltong.
For the mosbolletjies (this recipe came with my Russell Hobbs bread maker)
300 ml warm water
4 tbsp condensed milk
75 ml oil
100 g sugar
1/2 tsp salt
475 g cake flour
4 tbsp dried active yeast
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.
Reduce the heat, and allow to simmer until the liquid has reduced by half, 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.