Creamy biltong guacamole
19 March 2015 / Posted in Vegetables & sides
Biltong is always a favourite and paired with avocado how can you go wrong! Heleen Meyer, an AMC brand ambassador, shares a delicious recipe developed for Westfalia, where she gives traditional guacamole a twist by adding ostrich biltong for a delicious, healthy and filling snack.
Creamy biltong guacamole
Makes about 250 ml guacamole
2 ripe avocados, 1 mashed and 1 cubed
15 ml freshly squeezed lemon juice
10 ml avocado or olive oil
2 spring onions, finely chopped
1 small ripe tomato, diced
1 small chilli, chopped (remove seeds for a milder flavour)
45 ml fresh coriander leaves, chopped
handful sliced ostrich biltong, cut into strips with kitchen scissors
125 g tub creamed smooth cottage cheese
salt and freshly ground black pepper, to taste
Method
- In an AMC 20 cm Dome, mix all the ingredients together and season with black pepper.
- Serve with more sliced biltong or biltong sticks, fresh veggies or crisps.
Tips & variations:
- If you're short on time, use a good quality shop-bought guacamole and mix the biltong and creamed cottage cheese into it.
- Substitute the biltong with crispy fried bacon, if preferred.
- This guacamole is also delicious on a sandwich or spread on toast. It's great as a topping on a burger or omelette and works well with toasted pita bread.
- If preferred, substitute half the cottage cheese with half a 150 g tub of plain low fat yoghurt.
Cookware we used
