Ah, the wonderful cheat-meal. Dieters and health fanatics dream about it however getting the right balance to stay within a reasonable region of your usual diet plan can be a little tedious. We’ve got some fab tasting yet still healthy cheat-meals for you to try below so why not give them a go and enjoy your food without ruining your diet.
Biltong Fried Rice
Ingredients:
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60g M-EAT! Garlic Biltong
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130g chilled rice, (day-old is best)
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20g curry Paste
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35g butter
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1/2 lime
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20g grapeseed or vegetable oil
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2 garlic cloves, thinly sliced
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Thai fried onion
Method:
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In a large skillet over med-high heat fry the garlic until golden, remove with a slotted spoon. Add the biltong and fry until crispy, about 2 minutes. Stir in curry paste and cook for 1 more minute.
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Stir in rice and spread into an even layer, pressing down on rice with a spatula to get good contact with the pan. Let the rice crisp for about 4-5 minutes, don't stir or you will lose crunch!
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Add a knob of butter and stir, the butter will help crisp the rice and gives a nice nuttiness. Crisp rice a couple more minutes until brown and toasted.
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Add the garlic back in, pack into a bowl and turn out on a plate (put the plate on top of filled bowl and flip). Serve with plenty of fresh lime and crispy shallots on top.
Tip: Don't overcrowd the pan to ensure crispy rice.
Sweet Potato, leek and biltong soup
Ingredients:
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50 g butter
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100 g finely sliced biltong
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6 leeks, thinly sliced
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1/2 t freshly ground coriander seeds
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1 ml nutmeg
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3 small sweet potatoes, peeled and cut into cubes
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1 medium potato, peeled and cut into cubes (replace with another sweet potato, if you are banting – also try our keto recipes)
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25 L cold* vegetable stock
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+- 125 ml cream
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Salt and pepper to taste (easy on the salt)
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Biltong shavings for garnish
Method
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In a large pot, heat the butter until it bubbles. Add 1/2 the biltong, the leeks and spices and sauté until fragrant.
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Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock.
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Cover and bring to a gentle boil. Simmer gently for 35 -40 minutes or until the potatoes are soft.
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Place in blender with the cream and remaining biltong and blitz until smooth. Add more cream or stock for a thinner consistency.
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Season to taste.
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Serve hot with crumbled blue cheese and crusty bread. Garnish with some biltong shavings
* Although cold stock takes longer to get to the boil, it draws out the flavour from the ingredients(biltong, leeks etc.) into the liquid(stock) making a more flavoursome soup.
Biltong Tart
Ingredients
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90g multi-seed crackers/ Ryvita biscuits, finely crushed
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100g grated cheddar cheese
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60g melted butter
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2 sliced leeks
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300g spinach
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6 eggs
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Splash of Milk
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100g finely sliced biltong of choice
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1Tbsp olive oil
Method
1. Preheat the oven to 180 deg and grease a tart tin.
2. Mix the crackers, melted butter and half of the cheese and press into the tart tin.
3. Add the olive oil to a saucepan and fry the leeks until softened. Add the spinach and heat until wilted.
4. Whisk the eggs with a splash of milk and stir into the veg.
5. Stir in the biltong and season with salt and pepper.
6. Pour the mixture into the tart tin and cook for 40mins until the mixture has set and the top is just starting to brown.
7. Serve warm or cold with a green salad.
Crostini with Biltong, Camembert and Caramelised onions
Ingredients
The quantities aren’t specific, add as much or as little of everything as you please.
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1 Baguette, sliced into 1.5cm slices
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1 Camembert, thinly sliced
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A few handfuls of biltong
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2 onions, thinly sliced and caramelized
Method
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Preheat the grill of the oven.
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Drizzle the slices of baguette with some olive oil and place under the grill to toast slightly on each side.
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Remove from the oven and top with a few slices of camembert. Place back under the grill for the Camembert to melt slightly, remove from the oven and top with a few pieces of biltong and some of the caramelised onions.
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Serve immediately. A cheeky beer goes really well with this but we didn’t tell you to do it!