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What’s cooking today: Biltong & blue cheese pâté

What’s cooking today: Biltong & blue cheese pâté
Tony Jackman’s biltong and blue cheese paté has a hint of cumin and lemon. (Photo: Tony Jackman)

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]

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