We don't know many people who have 'left-over' biltong after tucking into that great South African taste. So, unless you have some amazing self control, it is very hard to put biltong DOWN once opening it up... BUT if you can bring yourself to stop and put some aside (or order more especially for cooking with) then here is a recipe that won't disappoint!
THE CRUST
Ingredients:
375ml cake flour
Pinch of salt
125g butter, cold and cubed
45ml cold water
Pre-heat the oven to 200ºC. Grease a 20cm loose bottomed cake pan.
Sift the flour and salt together and place into a food processor with the butter.
Process until it resembles fine breadcrumbs.
Add the water and process to form a dough.
Remove the dough from the food processor and knead lightly.
Roll out to a circle and line the base and sides of the cake pan. It doesn't need to be perfect – the more rustic the better.
Place in the fridge for 20 minutes.
Bake blind in a pre-heated oven for 10 minutes.
Remove from the oven and cool down slightly. Reduce the oven temperature to 160ºC.
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THE FILLING
Ingredients:
250g creamed cottage cheese
150g feta cheese, crumbled
40g finely grated parmesan cheese
200g grated cheddar cheese
250ml cream
3 extra large eggs, beaten
200g sliced beef biltong
2.5ml grounded nutmeg
Pinch of salt
Freshly grated parmesan (optional)
Mix : cottage cheese, feta cheese, finely grated parmesan cheese, cheddar cheese, cream and eggs.
Add ¾ of your sliced biltong and nutmeg. Season lightly with salt and mix through.
Spoon into prepared crust and bake for 40 minutes in 160ºC oven or until the filling has set and the top is slightly brown.
Let the quiche cool down for at least 15 minutes in the pan.
Transfer to a serving dish and top with the remaining biltong slices and some extra parmesan.
Serve lukewarm with a side salad.
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Note: You can use shop bought shortcrust pastry to speed up the process.
Buy Your Biltong TODAY from:
Thank you: pinkpolkadotfood.com for this delicious recipe!
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