I had a Stilton and walnut pâté as a starter at The Sign of the Angel in Lacock last summer. it was at my Hen weekend and I was too drunk to ask the chef for the recipe, but I googled various recipes and cobbled together this beauty from the results.
Ingredients
125g Stilton Cheese, rind removed and cubed
100g Full fat soft cream cheese (Philidelphia)
50g Butter, softened
125g Chopped, toasted Walnuts
Cox's apple, peeled, cored and diced.
3tbs Port
Place the cheeses, butter, and port in a food processor and process until the mixture is smooth.
Put the cheese mixture in a mixing bowl, add the walnuts and apple and mix thoroughly.
Fill individual ramekins or a terrine lined in cling film with the pate, cover with cling film and chill well at least an hour until ready to serve.
Enjoy with crusty bread, toast, crackers and lots of grapes and celery.
If you omit the apple this can be made up to 3 weeks in advance.
I would also add chopped celery if you like it to the pate mix as its gives it a crunch and makes it lighter.
Ingredients
125g Stilton Cheese, rind removed and cubed
100g Full fat soft cream cheese (Philidelphia)
50g Butter, softened
125g Chopped, toasted Walnuts
Cox's apple, peeled, cored and diced.
3tbs Port
Place the cheeses, butter, and port in a food processor and process until the mixture is smooth.
Put the cheese mixture in a mixing bowl, add the walnuts and apple and mix thoroughly.
Fill individual ramekins or a terrine lined in cling film with the pate, cover with cling film and chill well at least an hour until ready to serve.
Enjoy with crusty bread, toast, crackers and lots of grapes and celery.
If you omit the apple this can be made up to 3 weeks in advance.
I would also add chopped celery if you like it to the pate mix as its gives it a crunch and makes it lighter.
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