Port And Stilton Pate Recipes

PORT AND STILTON PATE

Steps:

• Melt the butter to sweat the onions until they are soft. Add the port. Simmer for about three minutes. Remove from heat.
• Add the rest and stir makings sure it is well blended.
• Place in blender and process until sticks together. Check your seasonings [don't do this after you are finished.] Adjust if needed.
• Place in individual servers if desired. Refrigerate at least 2 hours. Serve with melba toast or crackers.
• Note Crusted port is Vegetarian Friendly. If not seeking that alternative, use regular port.
• servings is a guess. Who counts?

PORT & CHICKEN LIVER PâTé

Steps:

• Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
• Add the chicken livers and cook gently for another 4 mins.
• Add the port or marsala and cook for a further min, then tip it all into a blender.
• Blitz until smooth, season, then add the remaining butter and blitz again.
• Sieve into a pretty bowl and put it straight into the fridge.
• Give it a couple of hours to set, then spread on crackers.

STILTON PATE

Steps:

• Mash together stilton, port, nutmeg and soft cheese season to taste.
• Place on a sheet of foil and form into a sausage shape.
• Chop the wanuts and roll the cheese log in the nuts.
• Slice and serve.

STILTON BISCUITS FOR PORT

Steps:

• Preheat oven to 400 degrees. Butter a baking sheet.
• Finely mash the cheese in a bowl. Pour the butter over it and mix well. Mix in the celery seeds.
• Add the flour and mix with fingertips or fork to form a dough. Alternatively, the cheese and butter mixture can be blended in the food processor. Add the celery seeds and flour and process until the ball of dough forms.
• Shape the dough into two logs, each about 10-inches long. Wrap in foil and refrigerate for at least one hour.
• Slice the dough into rounds about one-quarter inch thick. Place the rounds on the baking sheet. Bake about 10 minutes, until browned on the bottom. Turn and bake about four minutes longer, to brown the other side. Cool the biscuits on a rack before serving.

POTTED STILTON

Steps:

• Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
• Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.