Bread:

Whisk water and yeast and set aside. Add the wet ingredients to the dry ingredients and knead for 5 - 10minutes

Set the dough aside, preferably in a warm area and allow the dough to double in size. Once doubled in size, knock the dough and knead for 5-10 minutes. Half the dough and place in 2 bread tins and set aside to rise for 10 - 15 minutes.

Beef Stock

Brown the chuck meat. Once browned add to a pressure cooker and add the vegetables and season with a generous amount of Salt & Pepper. Fill with 2-3L of water and pressure cook or 30 minutes

Soup

In a large pot, sauté leeks, mushrooms and thyme. Add white wine and cook through.  Add the stock, biltong powder, sliced biltong and pepper. Let it simmer for about 15min. Add cream and using an immersion blender, blend mixture in the pot.

Grate the Cheddar & Parmesan Cheese and add it to the mixture. It should thicken the mixture.

Broodjie

Mix butter and Bovril till glossy, and spread this on 12 slices of bread. Make a closed sandwich; meaning you would need 24 slices. 

Cut out round circles with a cookie cutter.

Spread the entire bread stack now with the butter / bovril spread and then roll in powder biltong. Repeat with all bread circles. Set aside.

Onion Rings:

Using a mandolin, slice the onions

Mix flour, paprika, white pepper, and salt. Dust the onion rings in the seasoned flour. Heat the oil in a saucepan and fry the onions until golden. Remove using a slotted spoon and drain on kitchen paper.

To assemble:

Place biltong broodjie in the middle of your bowl.

Place onion rings on top of the biltong broodjie, garnish with chopped chives and watercress. Place the soup in a jug, and pour into bowls.