Stilton pate
6 Servings
Ingredients
| Quantity | 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 |
| Nutmeg; freshly grated | ||
| Salt | ||
| Pepper | ||
Directions
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.