Stilton And Spinach Parcels Food

STILTON PUFFS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment
• On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.
• Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.
• Crumble the Stilton into a bowl and crush with a fork.
• Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
• Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
• Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife.
• Bake for 10-15 minutes until golden-brown all over.

CHESTNUT, SPINACH & BLUE CHEESE EN CROûTE

Steps:

• Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don't catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.
• Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.
• Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.
• To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.

STILTON AND SPINACH PARCELS

Steps:

• Preheat the oven to 200C, 400F, Gas Mark 6.
• Remove any excess water from the spinach and place in mixing bowl together with the spring onions and egg yolk. Season with salt, pepper and nutmeg and blend thoroughly. Set aside.
• Remove the rind from the cheese and cut into 8 equal sized cubes. Set aside.
• Cut each sheet of phyllo pastry into quarters (16 quarters) and brush with a little melted butter. Cover with a damp cloth whilst you assemble the parcels.
• Divide the spinach mixture into 8 portions and place one portion in the centre of one piece of phyllo pastry. Push a cube of Stilton into the centre of the spinach filling so that it is completely surrounded by the spinach mixture.
• Fold over the edges of the pastry to form a parcel, then place, seam side down, onto another piece of pastry and fold up to enclose the first parcel.
• Brush liberally with melted butter on all sides, place on a baking sheet and cover lightly with damp kitchen paper whilst you make up the remaining parcels. You will end up with 8 parcels in all.
• Bake for about 15 minutes until golden brown.
• Meanwhile, in a mixing bowl, stir together the yogurt and mint and season with salt and pepper.
• To serve - transfer the parcels onto individual serving plates, garnish with watercress and serve the sauce on the side.

SPINACH SALAD WITH WHITE STILTON AND FRUIT

Steps:

• Wash and drain spinach thoroughly.
• Mix with other ingredients and enjoy!

MELTY MUSHROOM WELLINGTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
• Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
• On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
• Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
• Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
• Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
• On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
• Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

SPINACH SALAD WITH STILTON CHEESE AND MALT VINAIGRETTE

Steps:

• 1. In a small bowl, whisk together vinegar, mustard, salt and pepper; slowly whisk in oil. (Vinaigrette can be made up to 1 day ahead). 2. In a large bowl, toss spinach, onion and bell pepper with enough of the vinaigrette to lightly coat. Top with cheese.

CHEESY SPINACH PARCELS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place spinach in a pan and stir over a high heat until wilted. Strain, squeeze out as much liquid as possible, then roughly chop.
• Heat oil in a frying pan, sauté shallot until softened. Add walnuts, then fry for 2-3 mins. Remove from heat, stir in spinach, cheese, nutmeg, cream and seasoning.
• Mix walnut oil with butter. Brush a thin coating on a piece of pastry. Place another piece on top with corners at a different angle, brush with the butter and repeat with one more piece. Place a spoonful of spinach mix in the centre, bring up corners of pastry and pinch in the middle to form a parcel. Repeat to make remaining parcels, then transfer to a greased baking tray. Brush parcels with remaining butter and oil. Bake for 20 mins until golden.

SPINACH PANCAKES

Steps:

• Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
• Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
• Serve with berries and a drizzle of syrup to serve.

STRACCIATELLA WITH SPINACH

Steps:

• Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
• Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
• Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.