Serves 8 to 10
Ingredients
3 cups moist beef biltong, thinly sliced
300g smooth cottage cheese
1 cup peppadews, drained
To prepare
1. Place a sheet of cling wrap on a flat working surface.
2. Place 3 rows of biltong in rows to measure a rectangle of 15cm x 25cm, and press down.
3. Spread evenly with cottage cheese.
4. Top with a row of peppadews about 5cm from the bottom.
5. Place both hands under the cling wrap, and fold over towards the centre.
6. Peel the cling wrap back to the working surface.
7. Fold the top over to the centre in the same way, keeping the cling wrap intact.
8. Carefully fold the bottom cling wrap over and fold the sides in.
9. Mould the terrine in a sausage shape with both hands.
10. Refrigerate overnight.
11. Remove plastic and slice with sharp knife just before serving.
To serve
Serve on a bed of rocket (arugula) and drizzle with a vinaigrette sauce.
Notes – you can replace the biltong with roasted red peppers, and the peppadews with pitted olives. The above ingredients are very typically South African, but might not be readily available. I also sometimes add coarsely chopped rocket on to the cottage cheese for more colour – then I serve it with avocado on lettuce.
