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.
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.
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)
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.