i Lead Recipes

Kleyn Begin Biltong Products are the proud manufacturers in Cape Town of:

• high quality biltong,
• droëwors
• and smoked snoek.

Kleyn Begin Biltong Products are also suppliers of dried fruit and nuts and honey.

The range of biltong products that Kleyn Begin Biltong Products has to offer includes:
• Chilli-,
• Plain-
• and Chutney Beef Snap Sticks
And the droewors:
• Ordinary,
• Smoked
• and Chilli
If this is the selection of biltong products you are searching to enjoy, contact Kleyn Begin Biltong Products today.

Contact Details:

Contact Number:
021-553-1084

Cell Number:
082-8486 855

Contact Person:
Naomi Kleyn

Website:

http://www.kleynbegin.co.za

E-mail:
naomi@kleynbegin.co.za

This free i Lead Online posting about Kleyn Begin Biltong Products was sponsored by i Lead Online. Should you wish to advertise for free on this website contact i Lead Online: mailto:info@ilead.co.za, http://www.ileadrecipes.co.za/advertise . You can also advertise for free on the following sites:

Biltong Hunting, Biltong Shop and Biltong Slicers

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Beef tongue is often seasoned with onion and other spices, and then placed in a bowl to boil. After it has cooked the skin is often removed and the rest of the tongue is served. The preparer often uses pickled tongue because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item. Another way of preparing beef tongue is to scald the tongue in hot water and removing the skin. Then roast the tongue in an oven similar to a roast beef, including using the pan drippings to prepare gravy. In Belgium beef tongue will usually be prepared with mushrooms in a Madeira Sauce. Beef tongue is commonly prepared pressed and served cold.

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In the Southern United States, canned pork brain in gravy can be purchased for consumption as food. This form of brain is often fried with scrambled eggs to produce the famous “Eggs n’ Brains”. They are part of the menu in many family owned restaurants throughout the region. The brain of animals also features in French cuisine, in dishes such as cervelle de veau and tête de veau. Calf’s brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. It is often served with tongue or mixed with scrambled eggs. Calf or veal brains are used in the cuisines of France, El Salvador, Mexico, etc. where they are called sesos in Spanish, and are eaten in tacos and burritos.

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Sweetbreads are the thymus glands and pancreas glands of lamb, beef, or pork. Although both are edible, the heart thymus gland is generally favoured because of its delicate flavour and texture, and is thus more expensive. Typically sweetbreads are soaked in salt water, then poached in milk after which an outer membrane is removed. Once dry and chilled, they’re often breaded and fried until crisp. It is also popular to use them as a stuffing or in pâtés. There is a lot of debate about whether or not the pancreas can be considered sweetbreads. Even though French Master Chef Phillipe Boulot says no, there are numerous resources that say yes, such as Larousse Gastronomique, the French encyclopedia of gastronomy.

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A faggot is a kind of meatball. Faggots are a traditional dish in the UK, especially the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes breadcrumbs. The mixture is shaped in the hand into balls, wrapped round with caul fat (the omentum membrane from the pig’s abdomen), and baked. The dish saw its greatest popularity with the rationing during World War II but has become less popular in recent years. Faggots are usually homemade and are to be found in traditional butchers’ shops and market stalls.

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