Puff pastry squares approximately 10cm x 10cm
100 g Kubdu Biltong
50 g grated cheese
1 pinch of chopped chilies
3 streaks of bacon
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)
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.
3 lettuce leaves
1 raf tomato
50 g fresh cheese
1 red pepper
1 finely chopped onion
30 g macadamia nuts
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!