Moreish recipe for the perfect braai side – buttery Garlic Bread with fine Biltong and Fresh Herbs
250 g butter, softened
30 ml extra virgin olive oil
salt & pepper
3 garlic cloves, finely grated
a handful Italian (flat-leaf) parsley, finely chopped
1/2 cup Montagu powdered beef biltong
1 large good quality ciabatta loaf (or sourdough loaf)
Place the butter in a medium-size mixing bowl. Use a fork to mix it to a soft, spreadable consistency.
Add the olive oil and season with salt & pepper. Add the biltong, garlic and parsley, then mix well.
Using a large, sharp serrated knife, slice the bread into slices, but not all the way through (they should still be attached at the bottom). Spread the sliced sides generously with the biltong butter mixture, and the last bit over the top of the loaf.
Bake the bread on a lined baking tray in the oven for 15-20 minutes at 200 C, or cover in foil and braai over medium-hot coals, turning it often, until the butter is melted and the bread is golden brown on the outside.
Serve hot on a wooden board, as a side dish with your braai meat and salad.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.