Romaine And Stilton Food

SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE

Steps:

• Heat oven to 350F (175C).
• Toast walnuts for 10 minutes and cool to room temperature.
• Combine romaine and watercress in a large bowl.
• Whisk oil, vinegar and salt and pepper in a small bowl until blended.
• Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
• When ready to serve: Toss salad greens with dressing to coat.
• Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
• Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
• Serve immediately.

ROMAINE AND STILTON

Steps:

• Tear 1 head romaine lettuce into pieces and put in a bowl; add 2 roughly chopped pears. Crumble 1/4 pound Stilton on top, dress and toss. Optional: Add 3/4 cup toasted, chopped walnuts. Dressing variation: Skip the vinegar and mustard; add 1/4 cup chopped tarragon and 3 tablespoons lemon juice.

SMOKED CHICKEN AND STILTON COBB SALAD

Steps:

• In a saucepan cover eggs with cold water by 1 inch and bring to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Peel and halve eggs.
• Cut bacon into 1-inch pieces. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain. Quarter and seed tomatoes and cut into 1/4-inch-thick slices. Thinly slice scallions, radicchio, and romaine separately. Halve, pit, and peel avocado. Cut avocado into 1/2-inch pieces. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
• In a large bowl toss together all ingredients and season with salt and pepper.
• *Available at specialty foods shops and many supermarkets.

CHEDDAR AND STILTON DROP BISCUITS

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
• Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.