Stilton pate

Yield: 6 Servings

Measure Ingredient
225 grams Full-fat soft cheese
2 tablespoons Dry white wine
2 tablespoons Single cream
170 grams Stilton Cheese; rind removed, finely grated
30 grams Celery; finely sliced
1 teaspoon Shallot; finely chopped
1 tablespoon Parsley; chopped
\N \N Nutmeg; freshly grated
\N \N Salt
\N \N Pepper

In a food processor beat the soft cheese with the wine and cream to a smooth, creamy mixture.

Add the Stilton cheese, celery, shallot and parsley, and season to taste with the nutmeg, salt and pepper.

Form the mixture into a tight, neat roll about 1½ in. thick. Wrap in cling film, secure ends and refrigerate for about 2 hours.

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