Tony Jackman’s biltong and blue cheese paté has a hint of cumin and lemon. (Photo: Tony Jackman)
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
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