Potted Stilton With Port And Walnuts Food

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POTTED STILTON WITH PORT AND WALNUTS



Potted Stilton With Port and Walnuts image

A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.

Provided by French Tart

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces Stilton cheese
3 ounces butter
2 tablespoons port wine
1 pinch ground mace
2 ounces toasted walnut halves
melted butter, to pour over the top

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!

Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5

PORT AND STILTON PATE



Port and Stilton Pate image

Make and share this Port and Stilton Pate recipe from Food.com.

Provided by That is Dr House to

Categories     Spreads

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 7

2 ounces butter
1 bunch spring onion, finely chopped
2 fluid ounces of crusted port wine, see note
1/2 lemon, zest of
4 ounces vegetarian blue cheese, crumbled (vegetarian Stilton cheese)
fresh parsley, finely chopped
fresh ground black pepper

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?

Nutrition Facts : Calories 125.2, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83, Carbohydrate 2, Sugar 1.2, Protein 0.1

STILTON, PORT AND WALNUT PATE



Stilton, Port and Walnut Pate image

Make and share this Stilton, Port and Walnut Pate recipe from Food.com.

Provided by Boo Chef in West Te

Categories     European

Time 10m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 4

225 g/ 8oz Stilton cheese, rind removed and cubed
50 g/ 2oz unsalted butter, softened
3 tablespoons port wine
125 g/ 5oz chopped walnuts

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.

Nutrition Facts : Calories 563.6, Fat 55, SaturatedFat 5.2, Sodium 2.4, Carbohydrate 12.6, Fiber 5.7, Sugar 2.8, Protein 12.9

POTTED STILTON



Potted Stilton image

A must for blue-cheese fiends. A traditional farmhouse recipe from The British Isles by Sue Ashworth. Will keep up to 2 weeks if wrapped and refrigerated.

Provided by Amanda in Aberdeen

Categories     Spreads

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 5

125 g butter, at room temperature
350 g Stilton cheese, crumbled
60 g fresh breadcrumbs
1 tablespoon port wine
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 403.2, Fat 34.2, SaturatedFat 21.7, Cholesterol 88.3, Sodium 1016.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.2, Protein 14.2

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