We challenged @Papamikeskitchen to create a classic dish with our Piri Piri Biltong - Here is his fantastic meaty take on a childhood classic.
PREP 30 minutes. TOTAL 1 hour
INGREDIENTS:
250 g Dried macaroni
60 g Unsalted butter
40 g Plain flour
2 tsps Garlic paste
1 tsp Celery salt
2 tsps Chili powder
700 ml Whole milk
200 g Grated cheddar
100 g Grated Gruyere
Handful of parmesan
Handful of red jalapeños
Handful of panko breadcrumbs
Handful of biltong
METHOD:
Cook the macaroni to 4 mins less than instructions on packet. Also, preheat your oven to 200℃
While that is cooking take another saucepan and melt the butter. Add the garlic paste, celery salt and chilli powder and stir for a minute. Turn heat to low and add the flour stirring constantly and then add in the milk... slowly. Use a whisk to stir as you add. Continue to cook on low for around 8 to 10 mins. The liquid should start to thicken slightly... not much, just noticeable. At this point remove from the heat.
Add in the cheddar and Gruyere and season with salt and pepper. Add the macaroni, most of the biltong and most of the chillies and stir. Transfer to an oven proof dish.
Top with panko then the parmeasan and then the remaining chillies and biltong. Place in the oven for about 20 mins or until golden brown on top.
