MUSHROOM, BILTONG AND CHEDDAR LOAF: [By Justine Kiggen] Serve with a tomato salad. [Makes 1 loaf] 2 tbsp butter 2 tbsp olive oil 250g Portabellini mushrooms, sliced 180g self-raising flour ½ tsp cayenne pepper 3 jumbo eggs ¼ cup buttermilk 80g beef biltong, chopped 100g cheddar, grated Sea salt and ground black pepper 1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well. 2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms. 3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad. Elmarie
Posted on: Fri, 30 Aug 2013 12:03:47 +0000
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