Tim Anderson’s Biltong Twigs

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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

A very fun recipe to make biltong twigs. These are not as chewy as real biltong and make a great snack.
Prep Time10 minutes


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


  • 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.
  • Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough.
  • 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.
  • Heat the oil in a frying pan over a high heat; it should be about 180ºC.
  • Gently lay the twigs into the oil and fry until they are a dark brown colour.
  • Drain on kitchen towel and reserve until ready to serve.

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One Comment

  1. @Mealkick says:

    @SlowFoodKitchen that’s one interesting recipe – We’ve never actually tasted Biltong on a plate, how was it? http://t.co/fZVW9dxa…