Apricot Stilton Potted Cheese Food

APRICOT STILTON POTS

Steps:

• Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.
• Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

APRICOT STILTON POTTED CHEESE

Steps:

• Crumble the stilton into a separate bowl.
• Beat the softened butter until smooth and creamy; mix in the stilton.
• Pack into small ramekins and smooth down the tops.
• Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
• Will refrigerate for a week, or freeze for two months.

POTTED STILTON

Steps:

• Place butter into a mixing bowl and beat until soft.
• Add Stilton cheese and beat with butter until creamy (not smooth).
• Work breadcrumbs into mixture and add port until combined.
• Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
• Allow Stilton to reach room temperature before serving.
• Serve with crackers or fresh crusty bread.

STILTON CHEESE AND WALNUTS WITH DRIED APRICOT AND PISTACHIO DUST ON ENDIVE LEAF

Steps:

• In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately.

POTTED CHESHIRE CHEESE

Steps:

• Mix the cheese,softened butter and spice. You may need to adjust the amount of butter depending on how dry the cheese is. Beat thoroughly. Add the sherry and mix through.
• Press the mixture into small pots or ramekins and smooth down the top.
• Pour a layer of melted butter over the top to seal, and refrigerate. Give time for flavours to blend.
• Remove from refrigerator one hour before serving.

APRICOTS WITH BLUE CHEESE

Steps:

• Cut apricots in half and remove pits, place in large bowl.
• Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
• Place apricot halves, cut-side-up, on cookie sheets.
• Cut blue cheese into small pieces and place in the centre of each apricot.
• No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.

POTTED CHICKEN

Steps:

• Soak lima beans overnight in 3 cups cold water; drain. Place beans in bottom of a heavy pot.
• Brown onion in oil. Layer onions on top of beans.
• Mix salt, pepper, paprika and garlic powder with a small amount of water, just enough to make a thick paste. Smear this paste on the chicken parts and layer them on top of onions.
• Add enough water to just cover. Bring to a boil, reduce to a simmer and cook about 1 hour. Serve with rice.

POTTED STILTON WITH PORT AND WALNUTS

Steps:

• To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
• (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
• Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
• Scatter the walnuts over the top & press them in slightly, then leave it to set.
• Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!

POTTED CHEESE

Steps:

• Beat together the grated cheddar and cream cheese until very smooth.
• Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
• Mix well.
• Pack into a wide mouth crock or other attrative dish.
• Cover with cooled toasted almond.
• Cover& chill 24 hours.
• Bring to room Temperature 30 minutes before serving.