Mushroom, biltong and cheddar loaf

Fairlady
1 Loaf serving Prep: 15 mins, Cooking: 40 mins
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Serve with a tomato salad.

By Food24 May 04 2015
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Ingredients (10)

2 Tbs butter
2 Tbs fresh chillies — 573
250 g portabellini mushrooms — sliced
180 g flour — self-raising
1/2 tsp cayenne pepper
3 eggs — jumbo
1/4 cup Buttermilk
80 g biltong — chopped
100 g cheddar cheese — grated
sea salt and freshly ground black pepper
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Method:

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.

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.

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.

Text and image:Fairlady

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