INGREDIENTS
1 tbsp olive oil
300 g Kubdu biltong
1 onion, chopped
2 fresh tomatoes, chopped
ginger/garlic paste
2 tbsp tomato puree
2 tbsp peanut butter
cayenne pepper
100 ml boiling water (use stock if biltong is unsalted)
INSTRUCTIONS
Heat the oil in a non stick frying pan or saucepan and fry the onions and garlic.
Add the biltong and fry for one minute then add the tomato puree. Stir and cook for a minute, then follow with the peanut butter.
After one minute, add the chopped tomatoes and allow it to break down and cook. Within five minutes, it will have cooked down and thickened so add the boiling water, a little at a time: you may not need it all. This stew is meant to be nice and thick. Serve with a side dish of vegetables and sadza or rice.
INGREDIENTS
Puff pastry squares approximately 10cm x 10cm
100 g Kubdu Biltong
50 g grated cheese
1 pinch of chopped chilies
3 streaks of bacon
INSTRUCTIONS
Mix the biltong, chili, bacon and grated cheese.
Brush the pastry with an egg wash.
Place the blend right in the center of the pastry.
Fold the pastry over and pinch the ends.
Bake in the oven at 200C for 10 minutes.
Serve with peri-peri mayonnaise (125gr mayonnaise mixed with 100gr of peri peri sauce)
INGREDIENTS
150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Worcester sauce
egg yolks
olive oil
garlic
lemon juice
Freddy Hirsch vinegar
croutons
Parmesan shavings
INSTRUCTIONS
Make dressing by mixing egg yolks, Worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add Parmesan and adjust seasoning.
Mix all ingredients together except for croutons and Parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.
INGREDIENTS
100 g Chicken livers
200 g mushrooms
60 g onion
50 g butter
100 g grated or powdered Kubdu biltong
250 g cream cheese
50 g cream
INSTRUCTIONS
Fry onion in butter till golden, add mushrooms and cook till soft then add chicken livers and season.
Mix all ingredients together except the cream and blend.
Mix in the cream and serve on fresh bread of your choice.
INGREDIENTS
3 lettuce leaves
1 raf tomato
½ avocado
50 g fresh cheese
1 red pepper
1 finely chopped onion
30 g macadamia nuts
Modena vinegar
Olive oil
INSTRUCTIONS
Wash and cut the lettuce and put it into a bowl.
Cut the tomato in slices, the red pepper and the onion. Place it on top of the lettuce. Do the same with the avocado.
Use the macadamia nuts and the fresh cheese to decorate the top.
Drop some olive oil and vinegar to give the final touch 10 minutes before serving. Done!
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