|
|
|
From the Pantry |
|
|
 |
Biltong Soup – to warm up those winter chills
Ingredients
125 ml butter
2 beef stock cubes
10 ml coarsely ground black pepper
2 ml whole nutmeg, grated
2 ml freshly ground coriander
250 ml cake flour
500 ml milk
2 l boiling water
250 ml coarsely grated Cheddar cheese
200 g finely sliced moist biltong
cream and port to taste
100 g grated blue cheese
bread sticks for serving
Method
Melt the butter in a heavy-based saucepan. Crumble the stock cubes and add along with the spices. Add the flour and heat, stirring continually until the flour begins to simmer. Mix the milk and boiling water, and slowly stir into the flour mixture.
Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken. Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again. Keep warm until ready to serve. Stir in a little cream and port just before serving if desired. Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top. Serve with bread sticks.
|
 |
Stuffed Venison Rib
Ingredients
2kg venison rib, deboned and salted
250ml dried apricots
200g minced beef or 100g each of minced pork and beef
5ml salt
1 clove garlic, pressed
3 strips bacon, chopped
5ml chopped thyme
100g margarine
200m apple juice
Method
Mix the apricots, minced meat, salt, garlic, bacon, onion and thyme to form the stuffing.
Smear on the inside of the rib and roll it up. Tie up with a piece of string.
Place in a frying pan, spread margarine over the rib and pour apple juice over.
Cover roll with foil whilst baking to prevent it from drying out.
Bake for 2 – 21/2 hours with the lid on at 180ºC. Baste frequently.
Cut the string, and cut the meat into slices and serve with brown rice and stewed fruit.
|
|
|
| 891 Views |
|
|
|
|
|