Biltong Pâté: A Proudly South African Spread
Serve it up with warm, crusty Portuguese bread (or your cracker of choice) and watch it become the star of the table.
Ingredients
- 50g smooth cream cheese with chives full cream
- 30ml mayonnaise
- 30ml lemon juice
- 30ml wholegrain mustard
- 30ml pink, green, or black peppercorns, crushed bottled
- 125ml grated biltong
- black pepper to taste
Instructions
- Combine ingredients: In a mixing bowl, combine the 50 grams smooth cream cheese with chives (full cream), 30 milliliters mayonnaise, 30 milliliters lemon juice, 30 milliliters wholegrain mustard, 30 milliliters pink, green or black peppercorns, crushed (bottled), 125 milliliters grated biltong, and 1 pinch black pepper, to taste.
- Mix well: Using a fork, mix everything together thoroughly until well combined and evenly textured.
- Jar and seal: Divide the pâté mixture between small jars and seal with lids.
- Serve: Serve with warm Portuguese bread or crackers of your choice.
Notes
- No cooking required — total time is about 10–15 minutes. For best flavour, let the pâté rest in the fridge for 20–30 minutes before serving. Keeps well in sealed jars in the fridge for a few days.