Stilton Chutney Rarebit Bites Food

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STILTON RAREBIT



Stilton Rarebit image

This recipe makes the most of leftover Stilton - but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).

Categories     Leftovers     Bread Recipes     Christmas: Drinks, Parties and Buffets     Christmas: What's Left?

Yield Serves 4 as a snack or 10 as a pre-dinner nibble

Number Of Ingredients 9

8 oz (225 g) Stilton, rind removed
1 large egg
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
¼ teaspoon English mustard powder
1 heaped teaspoon chopped fresh sage
1 oz (25 g) walnut pieces, if you like
4 thick slices of bread (or 16 slices of ciabatta 1cm thick) well toasted
1 teaspoon cayenne pepper

Steps:

  • Pre-heat the grill to its highest setting and line either the grill pan or a baking tray with kitchen foil. Put the cheese into a mixing bowl. Use a fork to finely crumble the cheese, then stir in the egg, shallot, Worcestershire sauce, mustard and sage (plus the walnuts, if using). Now spread the cheese mixture thickly over the bruschettini, making sure you take the mixture to the edge or they will burn. Sprinkle with cayenne pepper. Then place the bruschettini on to the foil-lined grill pan or baking tray and grill for 2 minutes, until the cheese is golden and bubbling. Serve warm.

STILTON & CHUTNEY RAREBIT BITES



Stilton & chutney rarebit bites image

The chutney for this moreish canape can be made in bigger quantities and stored in jars for a couple of months - delicious with cheese and crackers

Provided by Laura and Jess Tilli

Categories     Buffet, Snack, Starter

Time 55m

Number Of Ingredients 9

2 red onions , thinly sliced
4 tbsp muscovado sugar
100ml balsamic vinegar
300g stilton , crumbled
200g parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
2 eggs , beaten
2 tsp wholegrain mustard
6 slices sourdough bread or German rye bread

Steps:

  • Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
  • To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.

Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 8 grams protein, Sodium 0.61 milligram of sodium

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