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What’s cooking today: Wagyu beef biltong pâté



What’s cooking today: Wagyu beef biltong pâté

Tony Jackman’s Wagyu biltong pâté, served in a bowl by Mervyn Gers Ceramics. (Photo: Tony Jackman)

Wagyu beef is used in biltong making too these days, so its deliciousness can be brought out as a snack or used in a pâté such as this quick and easy one.

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. 



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)


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.

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]

SUBSCRIBE: There’s much more from Tony Jackman and his food writing colleagues in his weekly TGIFood newsletter, delivered to your inbox every Saturday. Subscribe here. Also visit the TGIFood platform, a repository of all of our food writing.


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