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