Port And Stilton Pate Food

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.

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 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!

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.

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?