Mushroom, biltong and cheese bread
- 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
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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.
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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.
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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 green figs and cheese.