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CatalàVIDEORECIPE #1: WHITE RICE WITH ICING BILTONG
EASY, FAST AND TASTY
INGREDIENTS
INGREDIENTS
20gr of either Original or Spicy Kubdu Biltong
5-8 spinach leaves
2 bread loaves
Homemade mayonnaise
1/2 organic raft tomato
INSTRUCTIONS
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!
INGREDIENTS
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
INSTRUCTIONS
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.
INGREDIENTS
50-60 g of Kudu Biltong Spicy (for 2 people)
1 portion of guacamole
2-3 jalapenos
100 g nachos
50 g cheddar cheese
INSTRUCTIONS
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.
INGREDIENTS
40 g of Kubdu Biltong
1-2 chopped mushrooms
2 tsp of home-made tomato sauce
1 roasted pepper
1 egg
1 tsp of extra olive oil
50 g of mozzarella cheese (optional)
clove of garlic (optional)
1/2 onion
INSTRUCTIONS
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.
INGREDIENTS
Pastry Ingredients:
150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water
Filling Ingredients:
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
INSTRUCTIONS
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.
