Stilton Biscuits For Port Food

PORK TENDERLOIN WITH STILTON & PORT

Steps:

• Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
• Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
• Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
• To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.

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!

STILTON BISCUITS FOR PORT

Steps:

• Preheat oven to 400 degrees. Butter a baking sheet.
• Finely mash the cheese in a bowl. Pour the butter over it and mix well. Mix in the celery seeds.
• Add the flour and mix with fingertips or fork to form a dough. Alternatively, the cheese and butter mixture can be blended in the food processor. Add the celery seeds and flour and process until the ball of dough forms.
• Shape the dough into two logs, each about 10-inches long. Wrap in foil and refrigerate for at least one hour.
• Slice the dough into rounds about one-quarter inch thick. Place the rounds on the baking sheet. Bake about 10 minutes, until browned on the bottom. Turn and bake about four minutes longer, to brown the other side. Cool the biscuits on a rack before serving.