---
title: "What’s cooking today: Biltong & blue cheese pâté"
description: "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."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFood"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-04-20-whats-cooking-today-biltong-blue-cheese-pate/"
published: "2021-04-20T10:35:34"
lang: "en-ZA"
word_count: 133
---

# 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.

By Tony Jackman · Published 20 April 2021, 12:35 SAST

## Content

**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*[*tony@dailymaverick.co.za*](mailto:tony@dailymaverick.co.za)

*Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe*[*here*](https://www.dailymaverick.co.za/about/newsletter/)*.*

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