Stilton Port And Walnut Pate Recipes

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

STILTON, PORT AND WALNUT PATE

Steps:

• Place the cheese, butter, and port in a food processor and process until the mixture is smooth.
• Transfer the cheese mixture to a mixing bowl, add the walnuts and mix thoroughly.
• Transfer the pate to a serving bowl/dish, cover with clingfilm and chill until ready to serve.
• As this can be made up to 3 weeks in advance.

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.

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?

SAVORY STILTON AND WALNUT BREAD PUDDING

Steps:

• Place brioche cubes in a large bowl; cover with 1 cup plus 2 tablespoons milk. Let soak for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish with 1 teaspoon butter.
• Stir 1/4 cup melted butter and egg into the brioche mixture.
• Mix Stilton cheese, walnuts, sage, rosemary, Dijon mustard, mixed spice, salt, and pepper together in a separate bowl. Add to the brioche mixture; mash until mixture is smooth and no lumps remain.
• Spread mixture in the prepared baking dish. Grate some fresh nutmeg on top.
• Bake in the preheated oven until golden brown, 40 to 45 minutes. Let cool, about 20 minutes. Cut into bite-sized pieces.