On Saturday we decided to have a braai (Barbecue) and I bought a gorgeous, tender, thick Rump Steak. (I also used a store bought tenderizer/marinade called 'smokey beef' which tasted amazing!) Set the steak to soak up the marinade and decided to make a sauce.
Here it is:
Kudu Biltong and Cheddar Sauce (Rice Flour)
-100g Kudu Biltong* (chopped/cut finely)
-6 Tbsp Rice Flour (add more one spoon at a time till sauce is the thickness that you like, but watch out, rice flour continues to thicken the longer it stands, so have hot water available to add and mix in before serving)
-1/2 cup Cheddar Cheese
-Ina Paarman's Cheese Spice
-1 cup full cream milk
-1 heaped Tbsp Margerine/Butter
-1/2 tsp Rajah's Mild Curry Powder
1. Put the curry powder in a non-stick pan and heat it.
2. Add Margerine/Butter and mix till it melts, add the rice flour and Ina Paarmans spice. Mix quickly.
3. Add milk and whisk till smoothe.
4. Add cheese and mix well.
5. Add Kudu biltong and mix well (the meat flavour will instantly add such an amazing twist to this traditional cheese sauce)
6. Let the sauce settle and check to see if it needs salt.
7. Before serving add hot water to get the consistency just the way you like it!
This sauce, spooned over piping hot 'smokey beef' rump steak, fresh from the griddle was *-AMAZING-*
This dish can be served with steaming hot jacket potatoes and fresh vegetables. Marvellously more-ish :)
Let me know if you try it!
*Kudu - an African buck, the game meat is dried, salted and eaten once it is completely dried out. The appearance is almost black, and glossy when sliced. Much like beef jerky, but much, much tastier! If you ever come to South Africa make sure you try some. It is incredible!
Photo from: international.stockfood.com
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