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.