40g of Kubdu Biltong slices
1 Kale leaf
1 fresh reddish tomato
2-3 black garlic cloves
2-3 basil leaves (optional)
a pinch of Maldon salt
Croutons of toasted bread or roasted corn (opcional)
Prepare your own salad dressing (italian style) or buy it.
Chop all vegetables (tomatoes, mushrooms, kale) and avocado. Add the Kubdu veal slices and top it with the salad dressing. Finally mix it all well.
This jungle of flavours mix really well, find the outstanding black garlic, the texture of the delicious Kubdu biltong and the softness in the palate of the avocado boosting the previous two. Lowcal dish, plus very healthy and nourishing.
Its recommended to leave it in the fridge for 30min before serving to add a cold touch. Add toasted bread croutons or roasted corn or dry fried onion for variants. Kale can be fried previosly to add more taste if wanted.
30gr of Kubdu Biltong Original
2 free range eggs
1/2 red onion
1 tablespoon of extra virgin olive oil
15gr emmental cheese (optional)
2 sliced mushrooms (optional)
Wisk the eggs in a bowl. Add the Kudu biltong slices and keep beating so it mixes well.
Place the chopped onion on a fryingpan with hot olive oil.
Put the bowl content into the frying pan and let it cook for 30-60 seconds.
Meanwhile use a spatula to ensure the tips dont get sticked and afterwards fold the omelette to get the inner part juice and tender. Before closing you can add any extra ingredient you wish.
Cook slightly in both sides and serve in a plate. Ready to be eaten.
Serves 2 people. Preparation 3-5 minutes. Difficulty: Easy.
1 bag of 40gr of Kubdu Biltong Original or Spicy
1 jar of apricot ham (variety Paraguayo)
2-3 wafers of Papadum (lentils&rice flour)
Modene balsamic cream
Extra virgin olive oil
Get some olive oil on a frying pan. Once its hot enough place the Papadum wafer for 3-5 seconds. Remove it and dry it with paper cloth to absorve the remaining oil. Repeat the process with the other wafers.
Crack the Papadum in small bite-size units.
Spread a small quanitity of ham on top of the Papadum and top it with a veal slice of Kubdu Biltong which will give some texture and protein boost. Ready to serve, ready to eat!
Enjoy this easy and tasty snack that plays with the sweet-salty contrast. A guaranteed success!
Tip: For a unique experience we recommend Organic Ham such as Les Filos (www.lesfilosmarket.com) and try their 8 varieties. To promote contrast, place a drop of balsamic vinegar cream on top of the biltong slice.
Serves 4 people:
60-80gr of Kubdu Biltong either Original or Spicy
6 dried tomatoes
400 gr of rice ideal for risotto (100gr/person)
8-10 tbp of extravirgin olive oil
12 tender garlic
50gr of Idiazabal cheese or Grana Padano.
1 litre of water (3 glasses per 100gr of rice)
Cut half of the tender garlic and mushroom and fry in olive oil.
After a couple of minutes, add the rice. Afterwards add the water, salt and a pinch of black pepper.
While the rice gets ready (15-18minutos), we cut the remaining garlics and mushrooms, half the load of biltong, at least 5 tbs of oil and the dry tomatoes. We use the whisk turning it into a reddish sauce.
Once the water has evaporated and the rice has the risotto texture, then add the remaining biltong, mix and place on a plate.
Spread the sauce on top and add the grated cheese. Ready to be served!
Tips: for a creamier texture use different types of cheese and add it once in the frying pan when adding the biltong. Try with different types of mushrooms and biltong varieties to get different flavours and textures.