What are the main ingredients in Fusion Biltong Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Fusion Biltong Feast?

Calories: 1215, Carbs: 93 grams, Fat: grams, Protein: 46.5 grams, Sugar: 10.5 grams, Salt: 1706 grams

How do I prepare Fusion Biltong Feast?

OKE POKE!: Time to assemble! Bowl up the rice. Arrange the plumped edamame beans & corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef! CREAMY, SALTY & SPICY: Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency. GREEN & GOLD: Place the corn and edamame beans in salted boiling water for 3-5 minutes until plumped up. Drain and set aside. PREP STEP: Finely slice ½ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Deseed and slice the chilli. Roughly chop the biltong. LONG TIME NO SEEDS!: While the rice is simmering, boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. HAVE A RICE DAY: Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and return to the pot to keep warm until serving.

What should be prepared from my kitchen to make Fusion Biltong Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Fusion Biltong Feast

Name: Fusion Biltong Feast
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

We’re giving the poke bowl a South African twist! On a bed of fragrant Jasmine rice rests salty biltong, green pops of edamame beans, yellow corn, red radish & cabbage, and fresh coriander & chilli. Finished off with a moreish spicy mayo dressing.

Fusion Biltong Feast

with fluffy rice & edamame beans

Hands on Time: 10 - 15 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Cabbage
Corn
Edamame Beans
Free-range Beef Biltong
Fresh Chilli
Fresh Chillies
Fresh Coriander
Jasmine Rice
Low-Sodium Soy Sauce
Radish
Sesame Seeds
Spicy Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

HAVE A RICE DAY
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and return to the pot to keep warm until serving.
LONG TIME NO SEEDS!
While the rice is simmering, boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
PREP STEP
Finely slice a ¼ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Deseed and slice the chilli. Roughly chop the biltong.
GREEN & GOLD
Place the corn and edamame beans in salted boiling water for 3-5 minutes until plumped up. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the flesh from the remaining half. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans & corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 75ml
Sesame Seeds - 10ml
Cabbage - 100g
Radish - 20g
Fresh Coriander - 1
Fresh Chilli - 1
Free-range Beef Biltong - 50g
Corn - 50g
Edamame Beans - 50g
Avocado - 1
Spicy Mayo - 65ml
Low Sodium Soy Sauce - 10ml

Download the Recipe

Serves 2

HAVE A RICE DAY
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and return to the pot to keep warm until serving.
LONG TIME NO SEEDS!
While the rice is simmering, boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
PREP STEP
Finely slice ½ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Deseed and slice the chilli. Roughly chop the biltong.
GREEN & GOLD
Place the corn and edamame beans in salted boiling water for 3-5 minutes until plumped up. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans & corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 150ml
Sesame Seeds - 20ml
Cabbage - 200g
Radish - 40g
Fresh Coriander - 1
Fresh Chilli - 1
Free-range Beef Biltong - 100g
Corn - 100g
Edamame Beans - 100g
Avocado - 1
Spicy Mayo - 130ml
Low Sodium Soy Sauce - 20ml

Download the Recipe

Serves 3

HAVE A RICE DAY
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and return to the pot to keep warm until serving.
LONG TIME NO SEEDS!
While the rice is simmering, boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
PREP STEP
Finely slice ¾ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Deseed and slice the chillies. Roughly chop the biltong.
GREEN & GOLD
Place the corn and edamame beans in salted boiling water for 3-5 minutes until plumped up. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the flesh from the remaining halves. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans & corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 225ml
Sesame Seeds - 30ml
Cabbage - 300g
Radish - 60g
Fresh Coriander - 8g
Fresh Chillies - 2
Free-range Beef Biltong - 150g
Corn - 150g
Edamame Beans - 150g
Avocados - 2
Spicy Mayo - 195ml
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 4

HAVE A RICE DAY
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and return to the pot to keep warm until serving.
LONG TIME NO SEEDS!
While the rice is simmering, boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
PREP STEP
Finely slice the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Deseed and slice the chillies. Roughly chop the biltong.
GREEN & GOLD
Place the corn and edamame beans in salted boiling water for 3-5 minutes until plumped up. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocados and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans & corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!