Biltong consommé with quail eggs – Food & Home Magazine

Ingredients

• 1,3kg beef biltong, whole piece
• 2,5 litres water
• 50g coriander seeds, crushed
• 30ml (2 tbsp) juniper berries, crushed
• 30ml (2 tbsp) black peppercorns, crushed
• 30ml (2 tbsp) white peppercorns, crushed
• 100g celery, diced
• 100g shallots, sliced
• 1 head garlic, cut in half
• 6 litres beef stock
• 6 large egg whites
• 1 carrot
• 1 onion
• 5 leeks
• 8 quail eggs, poached, to serve
• 4 quail eggs, fried, to serve
• shaved biltong, to serve
• fresh flat-leaf parsley and chives, chopped, to serve