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.
20gr of either Original or Spicy Kubdu Biltong
5-8 spinach leaves
2 bread loaves
1/2 organic raft tomato
This popular sandwich was made with Bacon-Lettuce-Tomato and named BLT. We have innovated to get a healthier and tastier one. We change bacon for Kubdu Biltong, lettuce for spinach and we put delicious homemade mayo. Thus we name it BST (Biltong-Spinach-Tomato). Simply the BEST!
We toast the bread as we like it to be and then spread the homemade mayo all over both loaves of bread.
We do recommend making your own mayo with the following ingredients: eggs, olive oil, lemon, salt and a piece of garlic.
Slice the tomato and put it on the bred; then add the spinach leaves and finish it with some Kubdu biltong slices on top.
Place the upper toast and there you have a delicious sandwich with natural ingredients, low in fat and very tasty! Enjoy it!
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.
50-60 g of Kudu Biltong Spicy (for 2 people)
1 portion of guacamole
100 g nachos
50 g cheddar cheese
Place the nachos in a plate.
Chop the jalapenos and spread them on top of the nachos.
Spread Kudu Spicy Biltong on top, and do the same with the guacamole.
Finally cover it with cream cheese or if you are using packed cheddar, then melt it by putting it 60-90 secs in the microwave.
That´s it! Ready to eat.
Tip: to make it creamier and tastier use a different blend of cheeses. Add tomato sauce if you want a bit more juiciness.
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.
40-50 g of Kubdu Biltong Spicy
6 tomato (very red)
1/2 small cucumber
1 small green pepper
1 garlic clove
2 slices of bread
3 tsp of extra olive oil
1 tsp of vinegar
Cut the bread crust and slice it in squares. Let them dry and harden while you cook the rest.
Clean the tomatoes, remove any remaining stems with a knife, cut them and add them to the blender.
Cut the cucumber, the garlic clove and the pepper. Once they are finely chopped add them into the blender with the other ingredients.
Put 1/2 l water approximately according to the consistency you would like to obtain; then the oil and the vinegar. Finally add most of the biltong. Add salt and pepper and blend it in the machine. Once you get an homogeneous blend, disconnect the blender.
Put it in the fridge for at least an hour so it cools down properly.
Before serving chop some biltong and add it as topping as well as the bread.
This a dish that your guests will love!
Para el guacamole:
1 red onion, finely chopped
1 tomato, finely chopped
1 clove of garlic, minced
juice of 1 lime
Salt and pepper to season
For the blinis (makes about 12)
150 g plain flour
3 tsp baking powder
180 ml milk
50 g unsalted butter, melted
Pinch of salt
100gr of Kubdu Biltong
Mix together all the dry ingredients. Gradually whisk in the combined milk and egg and half the butter. Put the mixture in the fridge for about half an hour.
Mash the avocados in a bowl and stir in the onion, tomato, garlic and lime juice. Season with salt and pepper and chill in the fridge for about an hour.
Heat a large frying pan over a medium-hot heat. Brush the pan with some butter. Drop 2 tsps of blini mix into the pan and cook for about 30 seconds until the blini is lightly browned underneath and bubbles appear on the surface. Turn over and cook for about another 30 secs or until it’s cooked. Repeat with the butter and blini mix until it’s finished.
Tip: Warm up the biltong in the oven for about 5 minutes at 120ºC before mounting the blinis, that will enhance its flavour!
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.