Hello everyone! Feels like I haven’t posted on here in a while so I’m pretty excited to be bringing you three new recipes this week. I’ve once again partnered up with Kiri Cream Cheese to share a couple of simple but tasty recipes with you guys and I’m going to kick off this mini-series with a savoury one for Snoek Paté and Baked Caraway Cream Cheese Crackers.
I’m a sucker for paté but I can’t say I often march into the kitchen to make some, I usually just buy it from a store. Then I thought to myself that there is nothing quite like a delicious cream cheese-based paté and seeing as cream cheese happens to be my star ingredient I’ll make my own. I also saw such a nice one on Eastafternoon’s Instagram feed, which landed up inspiring me too.
Whilst I was making my pate I realised that I was going to need some crackers to go with it and seeing as I was already on the cream cheese train, I thought why not make one that is jam-packed with that Kiri, sharp cheddar and caraway seeds.
I know this all sounds like a lot to make, homemade paté and crackers! But it’s not, I promise. Both these recipes require one bowl each, some good old fashioned mixing using your hands and BOOM you’re suddenly you’re very own deli 🙂
Let’s start, shall we?
PS: If you missed the previous goodies I made with Kiri Cream Cheese just click the links below.
This one is for crispy and tasty Prawn Rangoons.
Here is one for a creamy and sweet Frozen Strawberry Cream.
INGREDIENTS FOR THE SNOEK PATE:
· 200 grams smoked snoek – flaked, this fish does have a few bones that you will have to tackle, but it’s not bad and the flavour is awesome!
· 200 grams Kiri Cream Cheese at room temperature so it’s easy to mix things into
· Juice of one large lemon and then the zest from this lemon
· 1/4 teaspoon of mustard powder
· A small sprinkling of paprika
· A small handful of chopped up cilantro
· Salt and pepper to taste
- In a large mixing bowl add your Kiri Cream Cheese, lemon juice, lemon zest, mustard powder, paprika, cilantro, salt and pepper.
- Give it a good stir with a wooden spoon. Taste it to see if it needs more lemon or salt and pepper. F.Y.I. the crackers that go with this are quite salty so don’t over season it.
- Add you flaked snoek and stir again. Make sure you don’t overmix it at this point so that your fish doesn’t break down too much. It’s nice to have a bit of texture.
INGREDIENTS FOR THE BAKED CREAM CHEESE CRACKERS:
· 200 grams Kiri Cream Cheese, make sure it’s nice and cold, straight from the fridge.
· 200 grams sharp white cheddar – grated
· 2 teaspoons caraway seeds
· 1 1/4 cups flour
· 1/2 teaspoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon cayenne pepper
- Preheat your oven to 325°F or 180°C. Line a baking tray with parchment paper.
- In a large mixing bowl add your grated cheese, caraway seeds, flour, sugar, salt and cayenne pepper.
- Mix with your hands so that the cheese is nicely coated.
- Cut your cold Kiri Cream Cheese up in small cubes and then pop them into your flour mixture. Working quickly and with your hands mix all the ingredients together until well incorporated.
- Lightly flour a working surface and then turn your mixture out and knead it a few times until you have a nice dough. Don’t over knead.
- Wrap your mixture up tightly using clingwrap then pop it into the freezer for about 20 minutes.
- Lightly flour your surface again as well as your rolling pin. Get your dough out the freezer, unwrap it then cut it into three pieces.
- Take the first piece and roll it out nice and thinly, then using a cookie cutter start cutting out your Cream Cheese Crackers. Repeat the same process with the other two pieces of dough. If you don’t have a cookie-cutter you could always cut out small rectangles or squares using a sharp knife.
- Place them onto your baking tray – You don’t need to leave too much space between them because they don’t spread whilst baking 🙂
- Bake your crackers for about 12-15 minutes depending on your oven and the size of your cookie cutter. When they are a nice golden colour they are ready to come out. I baked mine for 12 minutes.
- Wait for them to cool and then smash them in your face with your homemade snoek paté.