Tim Anderson’s Biltong Twigs

At a recent supperclub sponsored by Unearthed, Masterchef Tim Anderson served up goats cheese marshmallows skewered with Biltong Twigs. I was really intriqued as to how he made these and here is the recipe.

Tim Anderson’s Biltong Twigs

Rating: 41

Prep Time: 10 minutes

Cook Time: PT60 M


Tim Anderson’s Biltong Twigs

A very fun recipe to make biltong twigs. These are not as chewy as real biltong and make a great snack.


  • 20g brown rice
  • 20g high-fibre oat bran cereal (e.g. All-Bran)
  • 60g whole-wheat flour
  • sea salt, to taste
  • 15g dried porcini mushrooms
  • 1 tsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 pack unearthed® biltong
  • 1 egg
  • water
  • vegetable oil


  1. Cook the brown rice in salted water until it is very overcooked; it should be slightly mushy. Drain and combine with all dry ingredients in a food processor. Process until a fine crumb is formed.
  2. Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough.
  3. Leave to sit for a half hour for the gluten to develop, then roll out into long, thin, twig shapes – try to keep them less than 1cm in diameter, with a slight point on the end.
  4. Heat the oil in a frying pan over a high heat; it should be about 180ºC.
  5. Gently lay the twigs into the oil and fry until they are a dark brown colour.
  6. Drain on kitchen towel and reserve until ready to serve.


  1. @SlowFoodKitchen that’s one interesting recipe – We’ve never actually tasted Biltong on a plate, how was it?…

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