Biltong pâté with homemade roosterkoek

Two South African classics that pair perfectly with Saronsberg reds.

INGREDIENTS:

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Biltong Pâté

• 250g cream cheese

• 150ml cream

• 150ml powdered or shredded

• biltong

• 5ml black pepper

• 10ml fresh parsley or chives, finely chopped.

Homemade Roosterkoek

• 500g flour

• 7g instant dried yeast sachet, 300ml lukewarm water

• 10ml fine salt

• 20ml olive oil.

DIRECTIONS:

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The Pâté

• Combine all the ingredients in a bowl and serve topped with biltong slices and extra chopped herbs.

The Roosterkoek

• In a large bowl, combine the flour, dried yeast and salt. Make a well in the centre and pour in the water. Using hands, mix the water into the flour until it forms dough.

• Turn out onto a floured surface and knead until smooth.

• Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide into golf ball-sized pieces.

• Place the balls into a greased hinged grid and braai over medium coals, turning often, until the roosterkoek is cooked through. Keep warm until needed.