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Biltong Loaded Celeriac Fries with Chimichurri

March 31, 2021

How about a low-carb, low calorie alternative to the usual chips? Eating healthy just got easier (and tastier!) with Septembre Shewring's (@a.bunch.of.carrots) biltong loaded celeriac fries recipe. Septembre says, "Biltong is one of my all time favorite snacks & absolutely perfect for my keto diet."

Adding biltong to any meal is such a good call to up the protein and the flavour.

For a full list of recipes, check out our biltong recipe guide.

Prep time: 20 mins

Cook time: 20 mins

Serves 2

Ingredients:

  • 1 large celeriac, peeled & cut into fries
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 300ml beef stock
  • 1 tsp oregano
  • A handful of cherry tomatoes, quartered
  • 1 pack of Ember original biltong
  • 6 tbsp olive oil
  • 1/2 small packet of coriander, chopped
  • 1/2 small packet of parsley, chopped
  • 1/2 green chilli, deseeded & finely chopped
  • 1 small red onion, finely chopped
  • 1 tbsp white wine vinegar
  • Cheese (as much as you want), grated

Instructions:

  1. Preheat your oven to 220c / 200c fan
  2. To make the biltong ragu, heat 1 tbsp of olive oil in a pan over a medium heat & sweat the onion until soft & translucent. Add 1/3 of the garlic, cook for 1 minute, add the tomato puree & cook for a minute more. Pour in the beef stock with the oregano and tomatoes, simmer to reduce to the consistency of your liking. Check the seasoning & at the last minute stir in the biltong to just heat through
  3. Toss the celeriac fries in 2 tbsp of olive oil, season & roast for about 20 minutes until golden
  4. To make the chimichurri, put the herbs, red onion, chilli and remaining garlic in a bowl. Add the remaining olive oil & white wine vinegar, stir. Now taste & amend to your liking if needed
  5. Take the fries out the oven. Sprinkle with half the cheese, pour over the ragu and top with the remaining cheese. Bake for a further 5 minutes until the cheese is melted & golden
  6. Spoon over the chimichurri to serve

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