To drink: Haute Cabriere Pinot Noir/ Chardonnay blend will bind all the flavours of this dish.
Assorted pates with mielie pot bread
Ingredients
- Meilie pot bread
- Makes 1 medium loaf
- 450g cake flour
- 15ml (1 tbsp) white sugar
- 10ml (2 tsp) salt
- 10g instant yeast
- 125ml (½ cup) frozen sweet corn, defrosted
- 350ml warm water
- Roasted red pepper and butternut dip
- 1 small butternut, halved and seeded
- 1 red pepper, halved and seeded
- 1 small onion, quartered
- 4 garlic cloves
- 5ml (1 tsp) curry powder
- 1ml (¼ tsp) ground cinnamon
- salt and freshly ground black pepper, to taste
- Biltong paté
- 250g smooth cream cheese with chives
- 30ml (2 tbsp) mayonnaise
- 30ml (2 tbsp) lemon juice
- 30ml (2 tbsp) wholegrain mustard
- 30ml (2 tbsp) pink peppercorns, crushed
- 125ml (½ cup) biltong shavings
- salt and freshly ground black pepper, to taste
- fresh chives, chopped, to garnish
- Smoked snoek paté
- 250g smoked snoek
- 250g cream cheese
- 15ml (1 tbsp) lemon juice
- pinch of ground ginger
- 30ml (2 tbsp) tomato paste
- 2,5ml (½ tsp) sugar
- ½ a small onion, chopped finely
- 125ml (½ cup) fresh cream, whipped
- fresh dill, to garnish
Instructions
To make the bread, sift the flour, sugar, salt and yeast into a mixing bowl. Add the corn, then make a well in the centre and pour in the water. Work the water into the flour, kneading until you have a smooth dough that comes away from the sides of the bowl.
Transfer the dough into a lightly greased loaf tin or pot and cover with a damp tea towel. Leave in a warm place until it has doubled in size.
Preheat the oven to 180°C.
Once the dough has risen, bake the bread for 45 minutes. Remove from the oven and set aside to cool.
For the dip, place the butternut, pepper, onion and garlic in a roasting tray and roast until the butternut is cooked through, about 45 minutes. Scoop out the flesh and place in a food processor with the roasted vegetables, curry powder and cinnamon. Blend until smooth and season.
For the biltong paté, combine all the ingredients except for the chives in a bowl and mix well with a fork. Spoon the paté into a serving dish and sprinkle with the chives.
For the snoek paté, remove the skin and bones and flake the fish. Place all the ingredients except for the cream and dill in a food processor and blend until smooth. Fold the cream into the fish mixture, spoon into a serving bowl and sprinkle with the dill.
Serve the bread with the patés.
