STILTON TOASTS
Steps:
- Using back of fork, mash cheese and crème fraîche in small bowl to blend.
- Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.
STEAKS AND STILTON SAUCE
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
- Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
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.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST
A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
- Put the cheese into a mixing bowl and mash with a fork.
- Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
- Mix well & set aside.
- Place all the slices of bread on to the lined grill pan and toast until just golden brown.
- Take out and spread the UNTOASTED side with butter.
- Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
- Sprinkle with the Cayenne pepper.
- Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
- Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
- The ultimate supper dish!
- If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.
Nutrition Facts : Calories 564.5, Fat 42.4, SaturatedFat 21.3, Cholesterol 85.6, Sodium 1167.2, Carbohydrate 29.5, Fiber 2.3, Sugar 3, Protein 18.6
CELERY BISQUE WITH STILTON TOASTS
Categories Soup/Stew Potato Vegetable Blue Cheese Celery Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
STILTON & CRANBERRY TOASTIE
A toasted sandwich is a great way to use up cheeseboard leftovers and makes a delicious and thrifty lunch
Provided by Silvana Franco
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.
Nutrition Facts : Calories 604 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
STILTON, BACON & GARLIC SMASHED POTATOES
Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with oil; wrap in foil. Bake until cloves are soft, 35 minutes., Meanwhile, place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Unwrap garlic cloves; cool 10 minutes. Squeeze garlic from skins. Mash with a fork., Drain potatoes; return to pan. Coarsely mash potatoes, gradually adding butter, cream cheese, garlic and enough milk to reach desired consistency. Stir in Stilton cheese, bacon, 2 tablespoons parsley, pepper and salt. Sprinkle with remaining parsley.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 433mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
STILTON AND GARLIC MUSHROOMS
Mushrooms in a creamy stilton and garlic sauce.
Provided by coby-rocks
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 190c/gas 5.
- Fry mushrooms and garlic in the butter, stirring until beginning to soften.
- Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
- Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
- Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
- Serve with chunks of crusty bread.
SAUTEED MUSHROOMS WITH MELTED STILTON
Steps:
- Preheat oven to 425°F.
- Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
- In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
- Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
- Serve mushrooms with bread for sopping up sauce.
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