10 g Instant yeast
5 ml Sugar
310 ml Warm water
700 g bread flour
60 ml sugars
7,5 ml Salt
15 ml Vegetable oil
125 ml Bicorbonate of Soda
1 L Hot water
60 ml rock salt
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
Biltong and liver pate
1 onion, chopped
5 ml cruched garlic
250 g Chicken livers, cleaned
2,5 ml ground coriander
1 ml ground cumin
Pinch chilli flakes
60 ml Brandy
60 ml Red muskadel
250 ml powder biltong
1. Melt butter and fry onion and garlic until soft and translucent
2. Add chicken livers and spices and fri for 1 minute
3. Add brandy and muscadel, cook for 10-15 minute or until livers are cooked
4. Transfer to food processor with fine biltong and blend until very smooth
5. Spoon into clean containers. Melt extra butter and pour over pate, to create a seal.
Keep in fridge for up to a week.