Thursday, July 5, 2012

Mushroom, Biltong and Cheddar loaf

[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.

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