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.
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.