Biltong Pate

Finely chop:
4 rashers streaky bacon
1 small onion
1 punnet mushrooms

Fry the bacon, remove and then saute the onion and mushrooms until soft and slightly browned. Add to the bacon and cool.

Now add all of the following:
200ml good quality mayonnaise
250g creamed cottage cheese
200g biltong (see note below) nie te nat nie ook nie te fyn nie
Fresh Italian parsley, finely chopped

Season with:
2 cloves
1 teaspoon coriander seeds
black pepper
1/2 teaspoon nutmeg
Grind all the spices together in a coffee grinder or pestle and mortar or a normal pepper grinder.

As with the snoek pate, I like this pate with some texture, so I do not process the pate in a food processor as described in the original recipe, I rather use a wooden spoon to blend it. I also use a mixture of very finely sliced biltong and powdered biltong to make up the 200g.

If making it in advance, remember to remove it from the fridge and let it come to room temperature, to bring out the flavour and to make it easier to spread.