Tim Anderson’s Biltong Twigs

Ingredients

• 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

Instructions

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.