It is very convenient to have some paté in the fridge. It can be used as a light lunch, a starter and a nice edition to the lunch box. A good paté is always great to take along on a picnic.
Most people immediately thinks about chicken liver paté, when one mention paté. Chicken liver paté is delicious and an old favourite, but one can make many more other delicious patés. The most delicious creation I have seen recently in the latest edition of the Sarie magazine is a recipe for a chocolate paté!
I made this biltong paté, when I was really craving biltong, but with January being a difficult month financially; I had to stretch the biltong a bit. This biltong paté is marvellous on crackers but I served it with miniature bread loaves baked according to my Mother-in-laws no knead recipe, which you can find here.
- 50g butter
- 200g brown button mushrooms, sliced
- ½ an onion, chopped
- 250g whipping cream
- 250g creamy cottage cheese
- 100g powered biltong
- Heat the butter on medium heat and fry the mushrooms and onion until brown. Remove from heat and cool down.
- Place the cream into a food prcoessor and process until just stiff.
- Add the cottage cheese, biltong and mushroom mixture and process together.
- Keep in the fridge.
I’ve been itching to make the bread – see if I can!!
And now I will have to make this as well.
Alas. I don’t have an actual food processor, so I’ll have to chop everything fine myself
And I wanted to ask you – corn syrup. Does anything like that exist in SA?
Oh you so have to do the chocolate pate and tell us about it
I am soooo temted to make it, but I seriously need to loose some weight!
Please give me the direct link to the Recipe on Sarie, thanks Dottie.
I am sooooo sorry, Sue, but I don’t think it is available on the Internet, yet! You will have to buy the Sarie or find it at your local library!
What a truly South African dish
I thought so too, Tandy!