Stilton and Walnut Pate
DownloadStilton and walnut pate: serves as a starter for six, or as a meze dish.
This recipe contains the following types of ingredient: dairy and honey; plants and fungi.
Ingredients
Method
Crumble the stilton (or cut into pea-sized pieces) and put in a large, firm bowl.
Add the cream cheese, port wine, nutmeg and honey.
Using the back of a strong spoon mash the ingredients until they come together in a consistent paste.
Chill for 30 minutes in the fridge.
Crumble the walnuts using a rolling pin.
Serving suggestions
Either: spoon the paste into a ramekin and sprinkle the crushed walnuts on top
Or: once the cheese is chilled, roll it out onto a cutting board in the shape of a log.
Spread the crushed walnuts on the board and coat the cheese log by rolling it in the nuts.
Slice and serve.
Notes
For use as a dip, increase the ratio of cream cheese to stilton to make the pate softer.
As a starter, serve each person with 2 or 3 slices of pate log, and a small amount of mixed green salad and a few slices of toast.