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.
20gr of either Original or Spicy Kubdu Biltong
5-8 spinach leaves
2 bread loaves
1/2 organic raft tomato
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!
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!