The Cook with Biltong Club: Biltong, strawberry and mascarpone blinis

A heatwave has hit London…hooray. So it’s time for some summery food. Today I was inspired to make some biltong blinis using the beautifully juicy English strawberries that are around at the moment.

I cheated and bought ready-made canapé blinis (why wouldn’t you!) from Sainsbury’s. Then all it takes is a little slicing and some assembling and you’ve got creamy, sweet and savoury bite-sized snacks. My guests loved them!

Makes 24

24 mini blinis

1 small carton of mascarpone

12 strawberries, destalked and sliced in half

24 small slices of biltong

24 mint leaves

Spread the blinis with mascarpone.

Top with a mint leaf, then a slice of biltong and then half a strawberry.

Serve immediately.

I got my biltong from The Chichester Biltong Company. To order from a wide range of delicious flavours including habanero, garlic, barbecue, peri peri and of course classic steak, visit Chichester Biltong Company.

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Summer snacks for al fresco entertaining

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The three main ingredients

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Simply top your blinis with four ingredients for a taste sensation

 

The Cook with Biltong Club: Asian-style biltong salad

So today I’m happy to be creating another delicious dish using one of my favourite ingredients: biltong. The Chichester Biltong Company have come out with a new biltong flavour – teriyaki – which I thought would go perfectly in a crisp salad with flavours of the East. And it did. This recipe is quick to prepare and tastes absolutely amazing…your guests will be licking the bowl clean – we did!

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My Asian biltong salad creation

Serves 2

Half a small iceberg lettuce, finely chopped

Half a small cucumber, sliced into batons

4 spring onions, shredded

1 large handful of fresh Thai basil

1 large handful of fresh mint

100g rice noodles, cooked and cooled

35g teriyaki biltong

1 large handful of peanuts

For the dressing

4cm fresh ginger, peeled and chopped

Juice of two limes

2 tbsp rice wine vinegar

2 tsps fish sauce

1 tsp brown sugar

2 small dried chillis, crumbled

Lay all the chopped ingredients out on a platter, starting with a layer of lettuce and finishing with the noodles.

A platter of beautifully fresh greenness

A platter of beautifully fresh greenness

Delicate noodles form the next layer

Delicate noodles form the next layer

Then lay the sliced biltong on top and scatter the peanuts over.

Make the dressing and pour over. Toss the salad and serve.

The tossed salad and its zesty dressing

The tossed salad and its zesty dressing

To order from a wide range of deliciously flavoured biltong including habanero, garlic, barbecue, periperi and of course classic steak, visit Chichester Biltong Company.

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Recipe: Biltong and two-cheese tart

Today I’m cooking with biltong again and have come up with a lovely quiche with a mix of biltong, spring onions, Cheddar and goat’s cheese. It’s a delightful combination and oh-so-easy to make, especially if you buy ready-made pastry, which I tend to do.

When I’m in London I get my biltong from the Chichester Biltong Company. They do a good range and can deliver anywhere in the UK. I used their peri peri biltong for the recipe which gave the tart a bit of an extra chilli bite. You can visit their website by clicking here.

My golden brown, cheesy tart with a biltong surprise inside

My golden brown, cheesy tart with a biltong surprise inside

Ready rolled shortcrust pastry to fit a 25cm pie dish

150g biltong, cut into small pieces

350ml milk

30g plain flour

3 eggs

6 spring onions, chopped into small pieces

120g Cheddar cheese, grated

120g goat’s cheese

Preheat oven to 180°C. Line the pie dish with the pastry. Line the pastry with foil and weigh down with dried beans. Bake for 10 minutes. Remove beans and foil and bake 10 minutes longer or until crust begins to brown lightly. Cool.

Combine the milk, flour and eggs in a medium bowl and beat until well blended. Stir in the biltong and the Cheddar. Pour the mixture into the crust.

Dot the tart with pieces of the goat’s cheese.

Bake for 40 minutes or until lightly browned and set. Cool for 10 minutes and serve with green salad.

The tart straight out of the oven

The tart straight out of the oven

Do you have a favourite dish made using biltong? I’d love to hear about it, so do get in touch.

Recipe: Cheesy, mustardy scones with biltong butter

Today I’m doing some cooking with biltong, well baking really. I love a savoury scone and these ones are beautifully cheesy and mustardy. The recipe was shared with me by my friend Riana (thank you Riana) and it’s totally delicious. I upped the mustard quantity (her recipe was for half a teaspoon and I added two) as I like a bit more of a mustardy bite.

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For the scones 

1 cup white cake flour

Half a cup of milk

Half a cup of cream

1 cup grated cheddar cheese

1 tsp baking powder

2 tsps mustard powder

Dash of cayenne pepper

Pinch of salt

Preheat the oven to 190c

Sift all dry ingredients and stir in the milk and cream, it should be quite a moist batter.

Spoon generous amounts of batter into muffin tin, about 3/4 of the way up the tin. Bake for approx 15 – 20 minutes.  Test with a skewer, if it comes out clean the scones are ready.

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The golden scones straight from the oven

For the biltong butter

60ml unsalted butter at room temperature

30g chopped biltong

While the scones are baking, make the biltong butter. Add the butter and biltong to a blender and blend until the two have mixed well together and the biltong is shredded.

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The blended butter ready to be spread

When the scones are ready leave them to cool for about 10 minutes, then slice open when they’re still warm and spread thickly with the biltong butter. The butter melts into the warm scones and you’re left with a delicious topping of shredded biltong. Irresistible!

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Spicy scones topped with the richness of biltong


Cooking with biltong: Biltong and Oregano French Toast

It’s time to get cooking with biltong again

I love French toast and when my biltong supplies arrived I had a thought that this classic breakfast/brunch dish would work really well with the addition of biltong. I also have my (rapidly dwindling) packet of Greek oregano bought on the dream island of Symi which I thought would add an extra something special.

I chose a bloomer loaf as the large slices can absorb plenty of the eggy mixture. And I do like my French toast very eggy!

A really simple dish that tastes fabulous and is on your plate in minutes. You have to give it a try.

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Golden French bread with tasty biltong bits

Biltong and oregano French toast

Makes 2 slices

2 eggs

3 tbsps milk

1 tsp dried oregano

1 large handful biltong, chopped into small pieces

2 slices thick white bread

1 tbsp vegetable oil

Beat the eggs, milk and oregano together throughly, then mix the chopped biltong through it.

Soak your bread thoroughly in the egg mixture, turning it a couple of times.

Heat the oil in a frying pan to a medium heat.

Add the bread and pour any egg mix left over the top so it soaks through.

Fry for about 4 mins on each side until the egg is cooked and it’s nicely browned.

Tastes amazing on its own or would also be good served with bacon or sausage for a more substantial breakfast. Or if you like a bit of sweetness, spread thinly with honey.

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Soak the bread thoroughly in the egg mixture

A special offer for Eating Covent Garden readers

Calling all biltong lovers living in the UK. A special offer for alleatingcoventgarden.com and The Cook with Biltong Club followers, you can get 20% off any order from the Chichester Biltong Company. Go to  www.biltongcompany.co.uk and enter SANDY20 in the code box when you order to claim your discount.

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Bubbling French toast

 

The Cook with Biltong Club: Biltong, goat’s cheese and avocado bruschetta

It’s the beginning of August, where is 2014 going? It seems to be super-speedy. Anyway, a new month means it’s time for my monthly biltong recipe. I love this mix of creamy goats cheese and avocado, spicy biltong and refreshing mint.

Really quick and easy to prepare, these bruschettas make the perfect starter or wonderful snacks with those alfresco summer drinks. And I think they look stunning, too!

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A plateful of delectable bruschetta

1 loaf fresh ciabatta

i large clove of garlic, peeled

150g soft goat’s cheese

2 avocados

100g Chichester Biltong Company peri peri biltong

2 handfuls of fresh mint leaves, pulled from the stem

Slice the ciabatta and lightly toast it on one side.

Rub the garlic clove over the toasted side.

Spread generously with the goat’s cheese.

Peel and slice the avocado and place a couple of slices on top of the goat’s cheese.

Top with the biltong slices and mint and your bruschetta are ready to eat!

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All the ingredients ready to go

Join our club and get cooking with biltong

If you can’t find biltong in the shops near you, don’t despair. If you live in the UK you can order online from the Chichester Biltong Company. Their tasty biltong comes in different flavours and you can select how wet and fatty you’d like your meat to be, too.

Go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.

Do you have any inventive ideas for using biltong? I’d love to try them out, please get in touch.

Please also like our facebook page at https://www.facebook.com/CookWithBiltong

I love my sunflower plates which are from www.miafleur.com They’re just perfect for serving up summery snacks on a sunny day.