Vaila's Biltong Bowl
Ingredients
- 2 x packets Shetland Lamb Biltong
- 1 finely chopped onion
- 1 tsp chopped chilli
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 tbsp tomato puree
- 1 large tin chopped tomatoes
- 1 cup water
- 1 small cauliflower, cut into florets
- a bit of Shetland Farm Dairies butter
- a splash of lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and white pepper
- 2 tbsp drained capers
- 2 tbsp chopped parsley
Method
- Fry onion, chilli, ginger and garlic in a pan for 5 minutes.
- Add the Biltong for 1 minute and then add tomato puree and cook for 5 minutes.
- Stir in chopped tomatoes and water then simmer 10 minutes.
- Meantime, steam the cauliflower for 8 minutes.
- Add the butter and mash until smooth with a potato masher.
- Stir in the lemon juice, onion powder and garlic powder. Season to taste.
- Fill a bowl with the Biltong stew and stir in the capers.
- Spoon over the cauliflower mash and sprinkle with parsley.
- Add two capers for eyes and a parsley stem nose and mouth to look sheepish!