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Ingredients
1 large piece of beef biltong
6 - 8 sticks of beef droewors/ Dry sausage
250 g dried Turkish apricots
250 g pickled onions (bottled)
ONION RINGS
3 large onions, peeled
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp smoked paprika
2 tsp salt
1 1/2 cups beer
POTATO WEDGES
6 large potatoes. washed and cut into thick wedges
1/4 cup olive oil
4 sprigs rosemary finely chopped
3 tsp Maldon salt
SRIRACHA SAUCE
1 cup mayonnaise
1 clove garlic crushed
1 tsp smoked paprika
4 tbsp sriracha sauce
Directions
FOR THE ONION RINGS
Cut the onions into thick slices and separate the slices into individual rings.
In a bowl, combine the flour, baking powder, salt and smoked paprika.
Pour the beer into the dry ingredients and whisk together until all the ingredients have combined and the batter is smooth.
Place the onions rings in the batter, making sure they are completely covered.
Heat oil in pan until it is very hot, then drop the battered onion rings into the oil in batches, cooking for 3-4 minutes on each side.
They should be golden brown in colour.
Remove the cooked onion rings from the oil and allow them to drain on some paper towel.
FOR THE POTATO WEDGES
Toss the potato wedges and olive oil together, making sure to coat the wedges thoroughly.
Place them next to each other on a baking tray.
Sprinkle the salt and chopped rosemary over the wedges.
Bake in a pre heated 200 C oven, for about 25 minutes.
FOR THE SRIRACHA SAUCE:
Place the mayonnaise, crushed garlic, smoked paprika and sriracha sauce into a bowl and mix together, until all the ingredients have amalgamated.
Scoop into a serving bowl.
ASSEMBLY OF THE SNACK BOARD
On a large serving board, place a heap of crispy onion rings to one side with a heap of potato wedges.
Place the sriracha sauce next to them.
Place the droewors / Dry sausage into a jar and the pickled onions into a ramekin.
Place these onto the board alongside the biltong with little piles of apricots in between.
Serve and enjoy!
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