Yield: 1 servings
Measure | Ingredient |
---|---|
2 ounces | Butter or vegetarian margarine |
1 bunch | Spring onions; finely chopped |
2 fluid ounce | Crusted port* |
\N \N | Half a lemon; zest of |
4 ounces | Vegetarian Stilton; crumbled |
1 small | Bunc parsley; finely chopped |
\N \N | Freshly ground black pepper |
\N \N | * Most port is fined with gelatine; crusted port is |
\N \N | ; always suitable. |
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.