Port and stilton pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter or vegetarian margarine |
| 1 | bunch | Spring onions; finely chopped |
| 2 | fluid ounce | Crusted port* |
| Half a lemon; zest of | ||
| 4 | ounces | Vegetarian Stilton; crumbled |
| 1 | small | Bunc parsley; finely chopped |
| Freshly ground black pepper | ||
| * Most port is fined with gelatine; crusted port is | ||
| ; always suitable. | ||
Directions
1. Melt the butter in a saucepan and gently sweat the spring onions until soft. Remove from heat and allow to cool. When cool, add the port and simmer gently for 3 minutes.
2. Add the remaining ingredients and stir well.
3. Transfer to a blender and process until the mixture has bound. Check the seasoning.
4. Divide between individual ramekins and refrigerate for at least 2 hours.
5. Serve with melba toast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.