VIDEORECIPE #1: WHITE RICE WITH ICING BILTONG
EASY, FAST AND TASTY
1 bag of 30g-40g of Kubdu Biltong
150g approx of rice
1-2 tbs of extra virgin olive oil (optional)
We are not going very far with this cooking tip but we aim to help all those sportmen that eat white rice regularly by showing them a fast, easy and excelent way to vary from the classic chicken, eat veal and get something tastier in a matter of seconds.
You only have to boil and rinse the rince. Meanwhile grind/crush the Kubdu Biltong veal slices to get biltong ‘snow’.
Place the rice nicely on a plate and sprinkle the biltong snow on top of it.
We recommend to play with the presentation if serving to guests to make it more visual. Try our different varieties to get a different dish everyday. The olive oil touch adds juiceness and rounds the taste.
With this meal you´ll win vs chicken more flavour, better protein quality, nutrients from veal such as iron and save lots of time cooking!
Here you have access to the video tutorial (in spanish).
40 g of Kubdu Biltong
1-2 chopped mushrooms
2 tsp of home-made tomato sauce
1 roasted pepper
1 tsp of extra olive oil
50 g of mozzarella cheese (optional)
clove of garlic (optional)
Remove the pizzetta package or do it yourself.
Chop the mushroom, the roasted pepper and the onion (and the garlic if wanting looking for a more intense flavour).
Spread the tomato sauce on the surface of the pizzetta.
Place the mushroom cuts, the pepper and the onion homogeneously, plus the Kubdu biltong slices. Put some olive oil on top and leave it 5minutes in the oven at 180-220ºC.
Remove the pizzeta and cover it with mozarrella cheese (to make it creamier) and break the egg right in the middle. Leave it in the oven for another 2-3 minutes just until the cheese has melted.
Tip: play with different ingredients and its textures: aubergine, avocado and baby marrow are great alternatives.
150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water
2 leeks sliced
15 ml butter
15 ml cooking oil
30 ml chopped fennel leaves or parsley
120 g grated or powdered Kubdu biltong
4 eggs, beaten
250 ml cream
125 ml sour cream
100 g grated Cheddar cheese (250 ml)
5 mustard powder
15 ml lemon juice
5 ml grated lemon rind
freshly ground black pepper to taste
To make the pastry:
Sift together the flour, salt and mustard. Slice butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water mixing it to soft dough, turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigerate for at least 30 minutes. Roll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind in an oven at 200ºC for 10 – 15 minutes and leave to cool before adding the filling.
To make the filling:
Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160ºC for 35-45 minutes until set.
1 tbsp olive oil
300 g Kubdu biltong
1 onion, chopped
2 fresh tomatoes, chopped
2 tbsp tomato puree
2 tbsp peanut butter
100 ml boiling water (use stock if biltong is unsalted)
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.