Biltong Sirloin | Blue Cheese Butter | Pickled Waterblommetjies Carey Erasmus October 11, 2016 Prep Time: Cooking Time: Serves: 2 For my Proudly South African ingredient haul from Food Lover’s Market, I prepared grilled dry aged biltong spiced sirloin with blue cheese butter on creamy butternut mash and the delicious addition of waterblommetjies prepared 2 ways. Grilled and pickled. What a triumph! Spicy, sweet, tart, salty, earthy, smoky, buttery and creamy notes. Happiness. Ingredients: 2 punnets of waterblommetjies, rinsed Olive oil, salt and pepper Pickling liquid: 250 ml white spirit vinegar 60 ml water 125 ml sugar 1 onion, thickly sliced 6 bay leaves 45 ml pickling spice 15 ml fennel seeds 5 ml black peppercorns 2.5 ml salt 500 g cubed butternut, steamed or roasted until tender a knob of butter +- 45 ml cream 4 x thick cut Food Lover’s Market ”Biltong” sirloin steaks. 100 g blue cheese 100 g salted butter a few fresh rosemary leaves Method: Try and make the pickled waterblommetjies at least 3 hours before serving. Steam the waterblommetjies for 2 minutes then refresh in ice cold water. Toss the waterblommetjies in olive oil and season well with salt and pepper. Heat a griddle pan until smoking hot and grill waterblommetjies in batches until slightly charred. Set aside. This gives them a lovely smoky flavour. Prepare the pickling liquid: Place all the pickling ingredients into a small pot, heat gently until sugar is dissolved then bring to the boil. Turn the heat down and simmer for 10 minutes. Remove the onion. Place half of the waterblommetjies into 2 x 250 ml sterilized jars (keep the other half for serving). Pour the hot pickling liquid (including the spices and bay leaves) into the jars until filled to the brim. Seal with tight fitting lids. For best results, allow to steep for at least 24 hours if possible. Although, I tried mine 3 hours later and it was delicious too. Heat the griddle pan until piping hot again. Rub olive oil onto the steaks. Place them fat side down onto the pan for about 2-4 minutes until fat is nicely browned and rendered. Then fry the steaks for 4 minutes a side for medium rare. Season with salt and pepper. Allow to rest for 4-5 minutes before serving. Use a stick blender to puree the hot cooked butternut with cream and butter or simply use a masher. Season to taste. In a food processor, blend the blue cheese, butter and rosemary until smooth. Chill until ready to serve. Serve the rested steaks on butternut mash. Top steaks with blue cheese butter. Fill small bowls with pickled waterblommetjies and place on the serving plates too . Garnish with some grilled waterblommetjies. Note: The pickled waterblommetjies can keep up to 3 weeks once opened. If sealed, can last for 3 months. | Sponsored post as part of the #FoodLoversFresh campaign. | Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.