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November Vin-atics

 
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Biltong and butternut quiche

Recipe from: 11 August 2011
Preparation time: 15 mins
Cooking time: 45 mins
 
A delicious recipe with your favourite South African ingredients.
 
 
 

Ingredients

 
  • 250
    ml
    cake flour
  • 125
    ml
    mealie meal (or dry polenta)
  • 200
    g
    butter, cold and cut in cubes
  • 1
    cup
    grated mature cheddar cheese
  • For the filling:
  • 1
    small butternut
  • 2
    leeks, washed and chopped
  • a little butter
  • 200
    g
    sliced biltong
  • 250
    g
    cream cheese
  • 125
    ml
    grated cheddar
  • 4
    eggs
  • salt/ pepper
  • fresh thyme
Servings: Change Serving
 
 

Method

 
Place all the ingredients, except the butter, in a food processor and while the machine is running, add the butter, a little cube at a time, until all the butter is worked into the flour and the pastry starts to clump together.
Stop pulsing and  throw the pastry out on a floured surface and press together with your hands and cover with cling wrap.
Refrigerate for at least an hour.
On a floured surface, roll out the pastry to the size of your quiche pan. Alternatively use your fingers and press the pastry down to fill the quiche tin.
Refrigerate while you make the filling.

Filling:
In a pan, shallow fry your leeks in a little butter until they are soft.
Place pieces of the butternut, biltong and the leeks in your pastry case.
Keep a few pieces of butternut and biltong aside.
Beat together the eggs and cream cheese.
Lastly add the grated cheese to the egg mixture, stir and pour into the pastry case.
Now place the remaining biltong and butternut in the egg mixture so that some of it sticks out, it is just for a more colorful presentation.
Bake for about 45 minutes - the middle of the tart must still have a slight wobble when you take it out the oven.
Leave to cool a little and serve with a crisp green salad and some potato wedges on the side.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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