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Glen’s mushroom, biltong and cheddar loaf
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 250 g portabellini mushrooms, sliced
- 180 g self-raising flour
- ½ tsp cayenne pepper
- 3 jumbo eggs
- ¼ cup buttermilk
- 80 g beef biltong, chopped
- 100 g cheddar, grated
- Sea salt and ground black pepper
Preparation
Step 1: Preheat oven to 180 °C.
Step 2: 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.
Step 3: Sift the flour into a bowl. Add the cayenne pepper.
Step 4: In a jug, whisk together the eggs and buttermilk.Add the liquid to the dry ingredients and stir well to combine.
Step 5: Stir through the biltong, cheese and mushrooms.
Step 6: Grease a 23 cm loaf tin. Spoon the mixture into the tin andbake for 35–40 minutes.
Step 7: Allow to cool in the tin before turning out.Serve with tomato salad.
