Biltong & Clover Cheddar Parcels
With fresh garlic herb butter and chive cream
Recipes by: Danielle Speek
Ingredients:
- 1 roll Today puff pastry
- 80g Clover cheddar, grated
- 50g soft biltong, finely chopped
- 1 tbsp wholegrain mustard
- 1 tsp fresh thyme leaves
- Salt and black pepper
- 1 egg (for egg wash)
Herb Butter:
- 1 tbsp Clover butter
- ½ clove fresh garlic, grated
- ½ tsp chopped thyme or parsley
Chive Cream Whip:
- 3 tbsp cream cheese
- 1 tbsp Clover cream
- 1 tbsp finely chopped chives
- Pinch of white pepper
Method:
- Preheat oven to 200°C.
- Spread mustard over puff pastry. Sprinkle cheddar, biltong, thyme, salt & pepper.
- Roll tightly. Chill 10 min. Slice into 10.
- Arrange on tray. Egg wash. Bake 12–15 min. Cool.
- Melt butter, lightly cook garlic. Add herbs.
- Mix chive whip. Pipe into bag and chill.
- Brush parcels with herb butter.
- Pipe soft chive cream dollop. Serve on platter.
MORE GAME DAY SNACK IDEAS
CHICKEN, LEEK & BLACK GARLIC MINI PIES
With lemon zest, black sesame seeds, and offset seared leek round
Pastry & Filling:
- 1 roll Today shortcrust/puff pastry
- 1 egg + 1 tsp Clover cream
- Flaky salt
- Black sesame seeds
- 2 chicken breasts
- 1 small leek, finely sliced
- 1 tsp Clover butter
- 1 tsp black garlic paste
- 3 tbsp Clover cream
- ½ tsp lemon zest
- Salt and black pepper
- 1 bay leaf
- 5 leek rounds (1cm thick for garnish)
Method:
- Poach chicken with bay leaf. Shred.
- Caramelise leeks in Clover butter.
- Mix chicken, leeks, garlic, cream, zest, seasoning. Chill.
- Cut 10 rounds. Fill 5 bases, top, crimp edges.
- Egg wash, sprinkle sesame & flaky salt.
- Bake 190°C for 20–22 min.
- Pan-sear leek rounds in Olive Pride Blend. Salt lightly.
- Brush tops of pies with butter. Add leek round offset.
MINI AVO TACOS
With flame-charred corn, pickled onion petals, lime crema & paprika oil
Tortilla Dough:
- 200g cake flour
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp Clover Olive Pride Blend
- 100ml warm water
- Rice flour (for dusting)
Filling & Garnishes:
- 2 ripe avocados
- Juice of 1 lime
- Salt, pepper
- ½ red chilli (optional)
- 1 cob fresh corn
- ½ red onion (cut into petal wedges)
- ¼ cup white vinegar
- ½ cup hot water
- 1 tbsp sugar
- 1½ tsp salt
- 3 coriander seeds
- 3 peppercorns
- ¼ tsp cumin seeds
- 1 strip lemon zest
- 3 tbsp Clover sour cream
- Zest of 1 lime
- ½ tsp honey
- 1 tbsp Clover Olive Pride Blend + ½ tsp smoked paprika
Method:
- Make tortilla dough, rest 15 min. Roll 3 large, toast 30s/side. Cut mini rounds. Bake 180°C 5–8 min.
- Boil corn 3-4 min, char over gas flame. Cool & slice off.
- Mash avo with lime, chilli, salt, pepper.
- Simmer vinegar, water, sugar, salt, aromatics. Cool. Pour over onion petals. Chill.
- Mix lime crema and paprika oil.
- Spoon avo onto shells. Top with corn & onion petals.
- Dot crema. Drizzle paprika oil. Garnish with micro coriander.
STICKY DATE, APPLE & AMASI TARTLETS
With rooibos-stewed filling, cinnamon oat crumble & brûléed apple
Tart Shells:
- 1 sheet Today shortcrust pastry
- Uncooked rice (for blind baking)
Filling:
- 100g chopped dates
- ½ apple, grated
- 2 tbsp brown sugar
- 1 tbsp Clover butter
- 2 tbsp Clover amasi
- ¼ cup strong rooibos tea
- ¼ tsp ground cinnamon
Crumble:
- 1 tbsp oats
- 1 tbsp flour
- 1 tbsp chopped pecans
- 1 tbsp brown sugar
- ½ tbsp Clover butter
- ¼ tsp cinnamon
Amasi-Yoghurt Cream:
- 2 tbsp Clover amasi
- 1 tbsp Clover cream
- 2 tbsp Clover double cream yoghurt
- 1 tbsp icing sugar
Method:
- Cut, dock, and freeze tart shells. Blind bake 180°C for 10–12 min with rice or beans
- Simmer dates & apple in rooibos. Add sugar, butter, cinnamon, amasi. Cool. Spoon into shells.
- Mix crumble. Bake 6–8 min.
- Mix cream. Pipe into bag.
- Slice apples. Sugar and torch to brulee.
- Top tarts with crumble and cream.
