Mini vetkoek with butternut and biltong pâté

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Method

Place butternut, garlic, onion and thyme in a roasting tin. Drizzle with olive oil and roast in a 200 °C preheated oven for 20 minutes or until tender. Turn once during cooking. Place butternut and onion in a food processor. Squeeze garlic out of skins and pull thyme leaves off the stick. Add to the processor with 200 g of the biltong, lemon juice, cream and seasoning to taste. Blend until smooth. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky. Leave to cool.

 

Vetkoek:

Sift dry ingredients together. Mix in the cumin seeds. Beat milk and egg together, and stir into dry ingredients gradually. Add enough milk to form soft dough. Heat oil in a saucepan over a medium heat. Once hot, drop small spoonful of batter into the oil and deep-fry until golden and cooked through. Drain on absorbent paper. Cut in half and spread with pâté. Garnish with fresh coriander and serve immediately.