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quiche-k

Biltong & Cheese Quiche

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.
guiso

Biltong Stew

INGREDIENTS

1 tbsp olive oil
300 g Kubdu biltong
1 onion, chopped
2 fresh tomatoes, chopped
ginger/garlic paste
2 tbsp tomato puree
2 tbsp peanut butter
cayenne pepper
100 ml boiling water (use stock if biltong is unsalted)

INSTRUCTIONS

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.