Assorted pates with mielie pot bread

September 9, 2015 (Last Updated: January 11, 2019)

To drink: Haute Cabriere Pinot Noir/ Chardonnay blend will bind all the flavours of this dish.

Print Recipe

Assorted pates with mielie pot bread

Serves: 4
Cooking Time: 1 hour 40 minutes + extra for rising

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

1

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.

2

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.

3

Preheat the oven to 180°C.

4

Once the dough has risen, bake the bread for 45 minutes. Remove from the oven and set aside to cool.

5

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.

6

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.

7

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.

8

Serve the bread with the patés.

 

 

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September 9, 2015 (Last Updated: January 11, 2019) By
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