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: 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!

goats cheese avo

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!

ingredient

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.


The Cook with Biltong Club: scrambled eggs with biltong, tomatoes and spices

It’s time to get cooking with biltong again. This month I’ve gone for something completely different. I got the inspiration from Spanish and Mexican dishes I’ve eaten which combine eggs and tomatoes really well. My thinking was why not add biltong? It really works and it’s good to serve up something new for people to try.

This dish is unbelievably simple and tastes amazing. It’s fantastic for breakfast or brunch, is filling and satisfying and the addition of chilli and a touch of cumin give it a fabulous spicy touch. If you’re going to use whole pieces of biltong like I’ve done here, make sure it is really finely sliced. You could also chop your biltong up into small dice (about the size of the tomato pieces) and stir it through.

If you are a chilli lover, add more to your taste, nothing like a chilli burst to get your tastebuds going first thing in the morning!

Amazing scrambled eggs with biltong, onion, tomatoes, cumin and chilli

Amazing scrambled eggs with biltong, onion, tomatoes, cumin and chilli

Serves 2

1 small onion, finely chopped

2 small handfuls of thinly sliced biltong

2 small tomatoes, finely chopped

4 eggs, beaten

1 small, dried chilli, finely chopped

1 tsp cumin

Oil for frying

Saute the onion and chilli in the oil for about 5 mins until softened. Add the biltong and fry for another minute. Then add the cumin and chopped tomato, stir through to mix thoroughly and cook for another 2 min. Then remove the mixture from the pan and set it aside.

In the same pan, scramble the eggs, constantly stirring with a wooden spoon. When they are almost done, remove from heat and fold in the mixture. Let eggs sit in the hot pan for an additional minute to finish cooking. Serve immediately.

The tomato, onion and spice mixture

The biltong, tomato, onion and spice mixture

Join our club

Every month I’m going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

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

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

I’d love to hear any of your biltong ideas or stories, so do get in touch and watch out for the next amazing biltong recipe coming your way.