Tony Jackman’s Wagyu biltong pâté, served in a bowl by Mervyn Gers Ceramics. (Photo: Tony Jackman)
This is a textured pâté, rather than a very smooth one finished in a food processor. In fact, I didn’t process it at all, choosing rather to use a very sharp knife to chop the soft biltong as finely as I could.
Ingredients
300 g soft Wagyu beef biltong (or other biltong, but it should be soft)
200 g full fat cream cheese
200 g crème fraîche
2 Tbsp lemon juice
½ tsp ground cumin
½ tsp ground coriander
¼ tsp white pepper
Salt to taste (optional)
Method
Chop the biltong very finely. Add all the other ingredients and mix it by hand, using a heavy wooden spoon (you need the weight), until it has a pleasing consistency. Only add salt if it is not a very salty biltong that you’re using. DM/TGIFood
Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click here.
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