Gas Monkey Menu

Total Page:16

File Type:pdf, Size:1020Kb

Gas Monkey Menu Gas Monkey Menu Morning breakfast (0930 till 1200) Bacon Cheesecake R74 Bacon Cheesecake, candied bacon, scrambled egg, grilled tomato and toast Frittata 3 egg Italian styled omelette served with a half portion fries Biltong and feta R99 Bacon R90 Mushroom and olive R82 Monte Christo R95 Egg dipped fried sandwich covered in a cheese sauce and filled with Gypsy ham and cheese. Served with a half portion fries All day Breakfast Sunrise R50 2 eggs, 2 pieces of bacon, toast and a half portion fries Cheese Griller R59 1 cheese griller, 2 pieces of bacon, 1 egg and a half portion fries Early Bird R68 Toast covered with savoury mince and topped with a fried egg, served with a half portion fries Vintage R116 Steak strips, bacon, breakfast sausage, mushrooms, 2 eggs, toast and a half portion fries ENTRÉE AND APPETIZERS Snails R83 Cooked in a creamy garlic and herb sauce and covered with melted cheese Served in a sesame roll bowl Deep Fried Baby Calamari R86 Baby Calamari heads and tubes, oats crumbed and deep fried. Served with aioli and your choice of fries or herb flavoured rice Mussel Soup R75 Creamy smoked mussel and half shell mussel soup, flavoured with tomato and herbs Hearty Oxtail Soup R70 Skilpaadjies R74 Liver and chicken parcels served with mustard and egg pickled onions Crumbed Mushrooms R65 Crumbed button mushrooms served with aioli and Thai sweet chilli sauce BRUSCHETTE Toasted garlic and herb rolls covered with cottage cheese and topped with your choice of Biltong and feta R65 Mushroom and olive R52 Gorgonzola R65 Smoked mussel R65 SUBS Cheesy Garlic R54 Garlic roll filled with garlic sauce and melted cheese. Served on a bed of lettuce and salsa Jalapeno and Bacon R65 Garlic roll filled with garlic sauce, jalapeno and bacon bits covered with melted cheese. Served on a bed of lettuce and salsa Chicken Mayo R70 Garlic sub slit in half, filled with lettuce, chicken mayo and pickles. Served with a half portion fries Roast Beef Sub R88 Garlic sub, roast beef, sweet mustard, tomato, onion, lettuce and cheese. Served with a half portion fries Monkey Sub R105 Toasted garlic sub with roast beef, bacon, chicken mayo, lettuce, tomato, onion and cheese. Served with a half portion fries TOASTIES Served with a half portion fries Toasted Cheese R54 Toasted Cheese and Tomato R57 Toasted Chicken Mayo R59 Toasted Bacon Egg and Cheese R80 Food is prepared in a kitchen where nuts and shellfish are used and may contain traces thereof SALADS Chef’s Salad R104 Garden greens, tomato, onions, peppers, bacon, roast beef, egg, pineapple and nuts Chicken Salad R90 Grilled chicken fillet strips, garden greens, marinated egg plant, lettuce, tomato, peppers and pickles Halloumi and Sweet Potato Salad R89 Deep fried sweet potatoes and crumbed Halloumi served with berry sauce Garden Salad R40 Garden greens, tomato, onions, cucumber and peppers Greek Salad R62 Garden salad with added olives and feta Special diet and healthier options @heart R85 Muesli and an array of 3 fruits served with yogurt and honey Chicken Wrap R85 Gluten free wraps filled with chicken, lettuce, tomato, onions, pickles and island sauce Vegetarian Burger R89 Vegetarian patty, spinach, feta, mushrooms, lettuce, tomato, onion, dill cucumber and a choice of fries or salad Vegan Pasta R48 Gluten and lactose free pasta, flavoured with tomato, olives and herbs Vegetarian Potjie R58 Garlic and herb garden veg in a cheesy mushroom sauce. Served with Basmati rice or pasta Vegetarian Platter R160 Sweet potato chips, deep fried cauliflower, marinated eggplant, onion rings, crumbed mushroom and Halloumi sticks Poached Butterfish R175 Lactose and gluten free Butterfish and garden vegetables poached in coconut milk and herbs Steamed Chicken R106 Tender chicken fillet steamed and served in a creamy lactose free sauce with mix garden vegetables. (Lactose and gluten free) Please tell your waiter about any allergies or dietary requirements and we will gladly see how we can accommodate you Mains BURGERS,GATSBY Monkey Burger R155 Our Signature burger stacked with a 200g beef patty, smoked cheese, jalapeno chicken and all the trimmings. No substitutes. Your choice of fries or salad Beef Burger R102 200g Homemade beef patty with lettuce, onion, pickles and tomato Chicken Burger R102 Crumbed chicken fillet with lettuce, pickles, tomato and onion. Your choice of fries or salad Beef Gatsby R139 Lettuce, fries, roast beef, monkey gland sauce, bacon, cheese, island sauce and green tomato chutney Chicken Gatsby R150 Lettuce, fries, crumbed chicken, mango salsa, pineapple, pickles and cheese Calamari Gatsby R160 Lettuce, fries, crumbed calamari, aioli, tomato, pickles, cheese and island sauce Pork Gatsby R136 Lettuce, fries, pulled pork, apple and sweet mustard sauce, shredded red cabbage, tomato and cheese JAFFLE Bush Baby 10 cm jaffel containing 90g-110g filling Chimp 17cm jaffel containing 190g-220g filling Gorilla 21cm jaffel containing 380g-430g filling Cubano bush baby R78 chimp R130 gorilla R164 Roast pickled pork and bacon loaded with cheese, pickles, marmalade, mustard and tomato sauce Mexicano bush baby R79 chimp R132 gorilla R192 Chicken pieces in a jalapeno and mustard sauce Italiano bush baby R68 chimp R110 gorilla R 160 Napolitano sauce, savoury mince, Cheese and sauce Cape Malay bush baby R65 chimp R105 gorilla R 150 Curried beef mince with chutney and cheese Boertjie bush baby R50 chimp R72 gorilla R100 Fried chicken liver in a tomato, onion, garlic and herbs sauce MEAT, PORK AND POULTRY Choice of fries, salad or rice and vegetables Beef Ribs 500g R175 750g R245 Beef spare ribs, smokey marinated and grilled to perfection Steak and Egg R107 200g Rump steak served with a fried egg and fries Tomahawk Steak R235 650g Succulent secret rub crusted Prime rib eye, grilled to perfection Primate R157 200g Coriander and black pepper rump covered with creamy chicken livers and topped with grilled smoked cheese Gorgonzola Steak 300g fillet R206 150g fillet R146 Succulent beef covered in a creamy Gorgonzola and onion sauce Pork Neck 400g R165 200g R114 Pork neck grilled and basted with a smokey BBQ basting and crackling. Served with apple and sweet mustard sauce Creole Steak R146 200g Rump steak cooked in a tangy prawn sauce Fillet Beurre Noisette 150g R95 300g R150 Fillet pan seared and cooked in a butter and herb sauce Eisbein R165 1kg Succulent and tender pickled Hock, oven roasted to perfection Wings 6 full wings R126 9 full wings R173 Pub favourite 3 joint chicken wings spiced for the ultimate taste Crunchy Crumbed Chicken R110 Pounded and oats crumbed chicken fillet pan fried to perfection. Served with a tangy bacon & cheese and a mushroom sauce SIDES, SAUCES AND ADD-ON Beef patty, Chicken strips, Steak strips, 3x Halloumi sticks, 3x Chicken wings, Grilled smoked cheese, Jalapeno chicken, Savoury mince, Gorgonzola 60g R35 1x Egg, 1x Slice toast, Tomato, Jalapeno, Chilli, R8 Sausage, Cheese griller, Bacon, Grated cheese, Feta, Cottage cheese, Mushroom Olives, Pineapple, Onion marmalade R16 Sauces: Cheese , Cheese and bacon , Pepper, Mushroom, Garlic, Aioli, Thai sweet chilli, Mayonnaise, Tartar sauce, Lemon butter, Peri peri, Seafood sauce R16 Gorgonzola, Biltong and cheese, Jalapeno whip, Sweet mustard R25 Mexican Black Bean Chicken R112 Spicy but not too hot Mexican styled chicken thighs with tomato, garlic, chilli and black beans. Served on a bed of rice and vegetables Lamb Curry R120 Dark, rich lamb curry filled with flavours of garlic, ginger, cumin and coriander. Served with rice, salsa and yogurt Bobotie R120 Traditional South African dish filled with flavours of almond and turmeric, baked with rice, egg and fruit chutney Javanese Oxtail R160 Braised in a star aniseed garlic and ginger flavoured sauce. Served with your choice of fries, Basmati rice and veg or side salad Domada R115 West African inspired pork dish filled with exceptional flavours of peanut chilli and garlic. A must try for food connoisseurs Pasta Pot R99 Layers of Napolitano sauce, savoury mince, pasta, cheese sauce and grated cheese Although great care is taken in the preparation of the food it might contain small pieces of bone SEAFOOD Grilled Hake R97 Vinaigrette drizzled and pan grilled. Served with a choice of rice, vegetables, fries or side salad Deep Fried Hake R97 Golden crisp deep fried batter hake fillets. Served with tartar sauce and a choice of rice, vegetables, fries or side salad Lemon and Herb Butterfish R154 Pan grilled in a lemon and herb butter, toped with grilled lemon and served with fries, rice or side salad Deep Fried Baby Calamari R141 Baby Calamari heads and tubes, oats crumbed and deep fried. Served with aioli and a choice of fries or herb flavoured rice Grilled Prawns 6 R169 12 R299 Seasoned flour dusted prawns, basted with lemon and garlic butter. Served with peri peri sauce, aioli and a choice of rice, fries or side salad Prawn and Mussel Farfalle R127 Farfalle pasta covered with prawns and smoked mussel in a creamy sauce, flavoured with cheese, garlic and black pepper PLATTERS Ploughman’s R126 An array of cold meat, pickles and cheeses Meaty One R199 3 chicken wings, cheese griller, breakfast sausage, beef ribs, steak strips and fries served with Thai sweet chili sauce and jalapeno whip Seafood One R213 Mussel, grilled hake, prawns , crumbed baby squid and fries covered in a smoked mussel, bacon & cheese sauce served with aioli & jalapeno whip Saucy Tangy Cheesy & Bacon Fries R45 Biltong and Cheese Fries R72 Jalapeno and Cheese Fries R69 Monkey Loaded Fries R112 Fries loaded with savoury mince, jalapeno chicken and bacon & cheese sauce LiLL’ Monkey MeaLs Available for under 12 years only Kiddies Burger and Chips 100g Beef patty with mustard, tomato sauce and cheese served with a half portion chips R60 Fish Sticks and Chips R43 Mini Monkey Frankfurter served with a half portion chips R48 Chicken Wings and Chips 2 Chicken wings served with a half portion chips R48 Kiddies Steak and Chips Steak strips served with a half portion chips R56 Kiddies Rib and Chips 250g Beef rib served with a half portion chips R85 Desserts Chocolate Volcano Cake R85 Dark chocolate cake filled with melted chocolate.
Recommended publications
  • Beware of Hidden Salt in Food
    BEWARE OF HIDDEN SALT IN FOOD The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source of nutrition information. 75% of the salt that we eat is hidden in the food that we buy. Eat less processed and ready prepared food. Evidence has shown that regularly eating too much salt puts us at increased risk of developing high blood pressure. High blood pressure is the main cause of strokes and a major cause of heart attacks and heart failures, the most common causes of death and illness in the world. 31.8% of South Africans have high blood pressure. Food regulation is not enough to reduce South Africans’ salt intake. Educating the public is crucial to the success of salt intake reduction. This year’s theme for World Salt Awareness Week is “Look out for Hidden Salt”. Many people unfortunately don't realise they are eating too much salt. The World Health Organisation recommends that adults eat less than 5g of salt (one teaspoon) per day. However, a reduction of salt intake by just two grams a day will reduce your risk of cardiovascular events by 20%. Thanks to efforts by the food industry, governments and health organisations like World Action on Salt and Health (WASH), salt is well and truly on the health agenda across many countries worldwide.
    [Show full text]
  • Cured Meat Products
    CURED MEAT PRODUCTS Introduction Meat is a valuable nutritious food that if untreated will spoil within a few days. However, there are a number of preservation techniques that can be used at a small scale to extend its shelf life by several days, weeks or months. Some of these processing methods also alter the flavour and texture of meat, which can increase its value when these products are sold. This Technical Brief gives an overview of the types of cured meat products that are possible to produce at a small scale of operation. It does not include sausages, burgers, pâtés and other ground meat products. These are more difficult to produce at a small scale because of the higher costs of equipment and the specialist technical knowledge required, or because they pose a greater risk of causing food poisoning. Spoilage, food poisoning and preservation Meat can support the growth of both bacteria and contaminating insects and parasites. It is a low-acid food, and if meat is not properly processed or if it is contaminated after processing, bacteria can spoil it and make it unacceptable for sale. Dangerous bacteria can also grow on the meat and cause food poisoning. All types of meat processing therefore need careful control over the processing conditions and good hygiene precautions to make sure that products are both safe to eat and have the required shelf life. Processors must pay strict attention to hygiene and sanitation throughout the processing and distribution of meat products. These precautions are described below and also in Technical Brief: Hygiene and safety rules in food processing.
    [Show full text]
  • A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
    Ameh et al. BMC Nephrology (2016) 17:68 DOI 10.1186/s12882-016-0297-4 CORRESPONDENCE Open Access A practical approach to the nutritional management of chronic kidney disease patients in Cape Town, South Africa Oluwatoyin I. Ameh1, Lynette Cilliers2 and Ikechi G. Okpechi3* Abstract Background: The multi-racial and multi-ethnic population of South Africa has significant variation in their nutritional habits with many black South Africans undergoing a nutritional transition to Western type diets. In this review, we describe our practical approaches to the dietary and nutritional management of chronic kidney disease (CKD) patients in Cape Town, South Africa. Discussion: Due to poverty and socio-economic constraints, significant challenges still exist with regard to achieving the nutritional needs and adequate dietary counselling of many CKD patients (pre-dialysis and dialysis) in South Africa. Inadequate workforce to meet the educational and counselling needs of patients, inability of many patients to effectively come to terms with changing body and metabolic needs due to ongoing kidney disease, issues of adherence to fluid and food restrictions as well as adherence to medications and in some cases the inability to obtain adequate daily food supplies make up some of these challenges. A multi-disciplinary approach (dietitians, nurses and nephrologists) of regularly reminding and educating patients on dietary (especially low protein diets) and nutritional needs is practiced. The South African Renal exchange list consisting of groups of food items with the same nutritional content has been developed as a practical tool to be used by dietitians to convert individualized nutritional prescriptions into meal plan to meet the nutritional needs of patients in South Africa.
    [Show full text]
  • Death of Salmonella Serovars, Escherichia Coli
    DEATH OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157 : H7, STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES DURING THE DRYING OF MEAT: A CASE STUDY USING BILTONG AND DROËWORS GREG M. BURNHAM1, DANA J. HANSON2, CHARLOTTE M. KOSHICK1 and STEVEN C. INGHAM1,3 1Department of Food Science University of Wisconsin-Madison Madison, WI 53706 2Department of Food Science North Carolina State University Box 7624, Raleigh, NC Accepted for Publication March 15, 2007 ABSTRACT Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocyto- genes was evaluated during the manufacture and vacuum-packaged storage (7 days at 20–22C) of three lots each of biltong and droëwors. Acid-adapted pathogens were used as inocula (ca. 7 log CFU per sample for each patho- gen). The biltong manufacturing process reduced pathogen levels from 1.2 to 3.8 log CFU (S. aureus and L. monocytogenes, respectively). Less lethality was achieved in making droëwors, probably because of the higher fat content. The manufacturing processes for biltong and droëwors achieved significant lethality. Combined with additional intervention steps and/or raw material testing, the processes would achieve mandated levels of pathogen destruction. PRACTICAL APPLICATIONS The results of our experimental trials can be applied to commercial dried meat products with water activity, MPR, pH and % water-phase salt at least as 3 Corresponding author. TEL: 608-265-4801; FAX: 608-262-6872; EMAIL: [email protected] Journal of Food Safety 28 (2008) 198–209.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • P19ia7lkcjedllcn861dn845j9.Pdf
    1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe
    [Show full text]
  • Meat Temperatures
    Available 5.30pm – Late DINNER MENU Mulu Char will donate $1 from every steak to our charity – The Grace Centre Project Grace Centres, Bahir Dar, Ethiopia and Mulu Char endeavour to bring hope to the people who normally fall through the cracks. Thank you for helping us - help Grace * Indicates Gluten Free option or alternative available Please ensure you advise our waitstaff if you suffer from Gluten Intolerance Mulu’s beef is sourced from only premium breeders carefully reared and grazed on selected farms throughout Australia. MEAT TEMPERATURES Blue: Sealed, very red in the centre. Room temperature Rare: Red in the centre. Luke warm temperature Medium-rare: Pinkish-red in the centre. Warm temperature Medium: Pink in the centre. Hot temperature Medium-well: Very little pink in the centre. Hot temperature Well-done: No pink, brown in the centre. Hot temperature (there may be up to a 40 minute wait on well-done steaks) No split bills / GST included / 3% surcharge for Amex & Diners Patrons please note: If you have any allergies or are allergic to certain foods, please inform our wait staff Our Steak Knives have been specially imported for Mulu Char. Customers will be billed if knives are removed from the restaurant. MULU’S BEEF (exception Wagyu) is ALL NATURAL FREE RANGE sourced from an exceptionally clean environment and wilderness heritage area known for pollution free winds. Carefully selected & rated in the top 4 of 18 MSA grades Meat Standards Australia (MSA) is a quality program that monitors all sectors of the production chain to determine the impact each has on eating quality.
    [Show full text]
  • Stryve Foods LLC Commands U.S. Biltong Production with Acquisition of Braaitime LLC
    February 22, 2018 Stryve Foods LLC Commands U.S. Biltong Production With Acquisition of Braaitime LLC PLANO, Texas, Feb. 22, 2018 /PRNewswire/ -- Protein snacks start-up,S tryve Foods LLC announced today that it acquired Braaitime LLC. This acquisition along with the acquisition of Biltong USA made earlier in the year, makes Stryve Foods LLC the sole owner of all USDA approved biltong facilities in the United States. For over 12 years, Braaitime LLC has been producing South African style cured meats that are all natural, zero sugar, gluten-free, and made with the highest quality beef. They received their USDA certification in 2012 and are producing biltong in the USA as ready to eat shelf-stable product. Braaitime LLC has been the number one biltong and droëwors seller on Amazon for six years and voted best "jerky" in the USA by Esquire magazine in 2016. Warren Pala, Braaitime LLC Division President states, "I am delighted that our dream of bringing biltong to every home in America is on its way to becoming a reality, and look forward to being a part of the team that will make this happen." Stryve Foods acquisition of Braaitime LLC is an expression of the company's intent to expand biltong products into new markets in 2018. This combination of expertise and resources is the starting point for generating awareness of biltong product lines while taking action to expand production for mass distribution. Braaitime LLC will continue to operate under its brand as a subsidiary of Stryve Foods LLC. Warren Pala, Founder and Division President of Braaitime LLC will transition to Director of Manufacturing for Stryve Foods LLC, overseeing production in all of their biltong facilities.
    [Show full text]
  • Exploring Food Loss and Waste Along the Biltong Value Chain in the Western Cape, South Africa
    Exploring food loss and waste along the biltong value chain in the Western Cape, South Africa. by Carla Beyers Thesis presented in partial fulfilment of the requirements for the degree of Master of Science at Stellenbosch University Department of Agricultural Economics, Faculty of Agrisciences Supervisor: Dr. W.H. Hoffmann Co-supervisor: Prof. L.C. Hoffman March 2017 i Stellenbosch University https://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: March 2017 Copyright © 2017 Stellenbosch University All rights reserved i Stellenbosch University https://scholar.sun.ac.za ABSTRACT Despite South Africa being a biltong producing country, little research has been published on this popular commodity. Biltong is not only a popular food product in South Africa but also popular worldwide-wide. In South Africa, biltong sales constituted more than R2.5 billion (€143 million) in 2015. It will be important for the country’s biltong processors to capture the potential of new and emerging markets to sustain the biltong industry in the future and to grow domestic demand. In recent years, large-scale biltong processors have emerged. Due to the size of this segment it is important to understand the science behind producing at such a large scale (30 tonnes of dry products per month), but the science of producing large quantities of biltong is not well understood or documented, even though value chain analysis provides a methodological tool to do so.
    [Show full text]
  • Effects of the Addition of Vinegar and Degree of Drying on the Physicochemical Properties of Traditional South African Biltong
    EFFECTS OF THE ADDITION OF VINEGAR AND DEGREE OF DRYING ON THE PHYSICOCHEMICAL PROPERTIES OF TRADITIONAL SOUTH AFRICAN BILTONG Maxine Jones1, 2, Elodie Arnaud2, 3, 4, Pieter Gouws1 and Louwrens C. Hoffman2 1Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa 2Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa 3CIRAD, UMR QualiSud, F-34398, Montpellier, France 4CIRAD, UMR QualiSud, Matieland (Stellenbosch) 7602, South Africa The objective was to investigate the effect of the degree of drying and type of packaging used, to addition of vinegar and the degree of drying on the mention a few. physicochemical properties of biltong and Salt is essential when making biltong and is used subsequently the potential influence on shelf-life as the “curing” agent which preserves the meat. stability. Their effect on salt content, water activity Salting is an integral part in biltong production and and pH was studied. An approximate 50% and 65% final weight loss influences the effectiveness of the drying period. produced biltong with a water content of 50% and The salt causes changes in the muscle proteins, and 30% and water activity above 0.81 and below 0.78 changes in texture, weight and water holding respectively. The salt content of biltong differed (p = capacity [3] and can decrease the water activity to 0.042) between treatment combinations showing a minimise microbial growth [4]. Vinegar is also decrease in salt content when adding vinegar. The sometimes added with its main function being to addition of vinegar decreased (p < 0.0001) the pH of inhibit microbial growth and its secondary function the biltong.
    [Show full text]
  • Safari Club Menu Feb 2021.Pdf
    Chef - Elliot Dube & “The A Team” service extraordinaire TAke your tastebuds on STARRING Chef Elliot & the “A” team service extraordinaire THE LOVE AFFAIR OF A MAN & HIS GRILL A passion for South African braai and quality meat ~ meets the ultimate quest for impeccable service, happy , well fed explorers and an abundance of delectable booze and good times at our African inspired watering hole A 12% surcharge applies to ALL bills on Sundays and Public Holidays About our food Bill Payments Our meat is prepared in our own unique basting sauce. (dairy and gluten free) We can accomodate split bills for up to 20 people maximum. The basting is delicately seasoned , so the natural flavour of the meat shines through It is the guests responsibility to remember what they have ordered and consumed as the keeping it deliciously moist and tender. last person to pay will incur any outstanding items on the account. Mains are served with ONE side dish. Tables over 20 will be split by dividing the bill into a per head price. All mains with the exception of seafood also come with onion rings. Payment of your account must be made in full on the evening. Extra sides are $3.50 Steamed veg as a side~ $4.50 *Our Busy Kitchen Appreciates Your understanding that Steaks and Steak combo’s come a complimentary sauce ( mushroom, pepper, or cheese) during peak times we cannot accomodate menu changes STARTERS Cheesy Cob...........................................$10.00 Black Mushrooms...................................$18.50 Cob loaf stuffed with garlic butter, herbs, and lashings of melted cheese. Marinated in olive oil, garlic, lemon and sherry & served in a sizzling pot, just Crispy Caramelised Onions................$10.00 the smell alone will have you drooling! Hand cut and caramelised ~ seasoned with our own mix of spices and Sizzling Prawns......................................$19.50 deep fried til crispy......very moorish! Pan seared in garlic butter, lemon and black pepper, served in a sizzling pot Safari Wings..........................................$16.00 on a bed of seasoned rice.
    [Show full text]
  • The Castle Café @ Glenskirlie
    The Castle Café @ Glenskirlie Inventive British Food We are passionate about food and we aim to delight you with every dish we serve whether it is a roll and Ayrshire bacon or our smashed avocado on toast with chilli flakes. Our team of talented chefs work with local suppliers to bring you the best and freshest produce from Scotland. Breakfast & Brunch (9.30am until 11.45am during December) Breakfast Rolls 4.0 Avocado & Feta on Sourdough Toast 8.7 Bacon/Sausage/Black pudding/ Slow roast tomatoes / chilli flakes add a fried egg +1 add a poached egg +1 Eggs Royale 8.9 Eggs on Sourdough 4.5 Scrambled Eggs/Scottish smoked Salmon/Capers Poached/Scrambled/Fried Add bacon/Sausage/Avocado +2.5 Mushrooms on Toast 6.9 The full on Breakfast 9.9 Garlic/Onions/Cream/Parmesan Sausages/ Bacon / Eggs ‘how you like’/ Black pudding/ Add a Poached egg +1 Roasted tomatoes/ mushrooms Pancakes/French Toast with Bacon 8.9 Pancakes/French Toast with Banana 8.9 Maple syrup Butterscotch sauce/ Hazelnut crumble/ Greek Yoghurt Simply Pancakes/French Toast 5.5 Granola bowl 5.5 Add Maple Syrup +0.5 Greek Yoghurt/ Berry compote/ Heather honey/ Hazelnut crumble From Noon Christmas Lunch £24.99 for 3 courses & coffee Starters Mains Hot Soup Monkey Gland Steak Warm bread & Butter A battened fillet steak with our famous ‘monkey gland sauce’ Chicken Terrine Roast Turkey Chicken, pistachio & apricot terrine with spiced apple compote. Pan gravy and all the Christmas trimmings. Tartlet Fillet of Scottish Salmon Leek & feta tartlet with a roasted tomato and avocado salsa.
    [Show full text]