This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
To serve:
Heat the butter in a medium sized saucepan. Add the onion and fry over low heat until soft.
Add the garlic, mushrooms and potatoes and fry until golden.
Add the stock, Bovril and milk and bring to a boil.
Simmer over low heat for 15 minutes or until potatoes are soft.
Leave to cool slightly. Use a stick blender and purée until almost smooth but still with a bit of texture.
Add the biltong and season.
To serve:
Top with a sprinkling of cheese, chives and a few slices of biltong.
HINTS & TIPS:
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
