150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Freddy Hirsch vinegar
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.
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
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.