7 DAYS 7 dishes
SCHOOL-NIGHT DINNERS
1 Biltong soup with Gruyère and leek crostini
2 Citrus sweet and sour crispy smoked pork
3 Mushroom broth ramen with shredded chicken
4 Smoked fish and dill pie with potato crust
IT’S THE WEEKEND, BABY!
5 Chilli con veggie with toasted pitas and guacamole
6 Whole roast sirloin with green peppercorn sauce
7 Whisky hot chocolate shots
8 Tomato and leek risotto with garlic, chilli and herb pangritata
9 Malva pudding with Amarula butterscotch sauce
BILTONG SOUP WITH GRUYÈRE AND LEEK CROSTINI
Make sure you use very finely sliced or thinly shaved biltong
Serves 4 EASY 30 mins
WHAT YOU NEED BILTONG SOUP
500ml (2 cups) organic beef stock
250ml (1 cup) milk
125ml (½ cup) fresh cream 60g butter
2 leeks, washed well and sliced
2 garlic cloves, peeled and crushed pinch nutmeg
1 tsp barbecue spice
40g cake flour
100g Gruyère/strong
Cheddar cheese, grated
150g moist biltong, finely sliced/shaved + extra, to serve salt and freshly ground black pepper
GRUYÈRE AND LEEK CROSTINI
60g soft butter
50g (½ cup) washed and sliced leek, sautéed in butter
100g Gruyère cheese, finely grated
1 tsp garlic and herb seasoning
8 slices ciabatta, lightly toasted
HOW TO DO IT
1 For the soup, in a large jug mix together the stock, milk and cream. Set aside.
2 Melt the butter in a large, heavy-based saucepan on medium heat and add the 2 leeks and garlic. Sauté for a few
