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CatalàVIDEORECIPE #1: WHITE RICE WITH ICING BILTONG
EASY, FAST AND TASTY
INGREDIENTS
INGREDIENTS
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)
INSTRUCTIONS
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.
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
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
8-12 mushrooms
50gr of Idiazabal cheese or Grana Padano.
1 litre of water (3 glasses per 100gr of rice)
Pepper
Salt
INSTRUCTIONS
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.
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
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.
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.
INGREDIENTS
150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Worcester sauce
egg yolks
olive oil
garlic
lemon juice
Freddy Hirsch vinegar
croutons
Parmesan shavings
INSTRUCTIONS
Make dressing by mixing egg yolks, Worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add Parmesan and adjust seasoning.
Mix all ingredients together except for croutons and Parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.
INGREDIENTS
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
INSTRUCTIONS
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.
