TGIFood
What’s cooking today: Biltong & blue cheese pâté
The biltong must be soft, preferably a bit fatty. I love the way a hint of lemon juice interplays with the cumin and blue cheese in this pâté, which can be whipped up in minutes. I did not use salt as the biltong does that job.
Ingredients
450 g cream cheese
50 g blue cheese, crumbled or cut up
180 g soft biltong, a bit fatty, sliced
2 Tbsp lemon juice
½ tsp ground cumin
Grinding of black pepper
Method
Put everything in a bowl. Blitz like mad until the biltong is in tiny bits, but leave it a bit chunky for texture. I served it with wonderfully crunchy black rice crackers from Woolies. DM/TGIFood
To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]
Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.
Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.
Happy birthday Tony. May it be a good one.