25 Jul Montagu creamy biltong soup served with droëwors flat breads, biltong butter and cashew nuts
Ingredients
Biltong soup
- 200 g Butter
- 60 ml Willow Creek basil flavoured olive oil
- 4 Onions, peeled and chopped
- 8 garlic cloves, peeled and chopped
- 30 ml coriander seeds, toasted and ground
- 5 ml ground nutmeg
- 20 ml smoked paprika
- 200 ml sherry or dessert wine
- 1/2 cup cake flour
- 1,6 liter Full cream milk
- 400 ml cream
- 200 g Montagu biltong powder
- Salt and pepper to taste
- 200 g Montagu sliced beef biltong and Montagu roasted and salted cashew nuts to serve
Droëwors flat breads
- 4 cups self-raising flour
- 2 cups double cream plain yogurt
- 80 g Montagu droëwors, chopped
- 10 ml salt
- 5 ml baking powder
Biltong butter
- 250 g Butter, cubed
- 100 g Montagu biltong powder
- 5 ml black pepper
Instructions
Biltong soup
- Melt the butter and olive oil together in a large pot and fry the onion and garlic until cooked and lightly browned.
- Add the coriander, nutmeg and paprika and fry for 2 minutes.
- Add the sherry and cook until almost evaporated.
- Stir in the flour and cook for 1 minute.
- Add the milk, mix through and bring to a slow boil.
- Once the soup is starting to thicken, add the cream, biltong powder and season to taste.
- Serve the soup with the biltong slices, flatbreads, butter and cashew nuts.
Droëwors flatbreads
- Mix all the ingredients together and knead until a dough forms.
- Divide the dough into 12 pieces or 24 if you want the flatbreads to be smaller.
- Roll out on a floured surface, making sure they are about 1/2 cm thick.
- On a hot griddle pan, grill the breads on both sides until well charred and puffed up.
- Keep warm until you serve your soup.
Biltong butter
- Place all the ingredients in a food processor and blend until whipped.
- Keep at room temperature until serving.