Stilton, port and walnut pâté
Serve up this stilton, port and walnut pâté at your next dinner party for a sharing starter worth every bite. The marriage of sweet fruit and savoury stilton is an easy winner.
Ingredients
1 small pear, diced
79ml port
79ml water
1tbsp sugar
42g crumbled stilton
2tbsp cream cheese
1tbsp butter, softened
2tsp minced parsley
2tbsp lemon juice
42g toasted and finely chopped California walnuts
Method
First, toast the walnuts in a large, dry frying pan over medium-high heat for around 1-2 minutes, stirring occasionally, until lightly browned. Set aside.
Heat a small frying pan over medium-high heat then add the pear, port, water and sugar.
Bring to a simmer and reduce to a medium heat for around 10 minutes, then increase the heat for around 5 minutes to reduce the juices to a syrup. Remove from heat and set aside to cool.
Place them stilton, cream cheese, butter, parsley and lemon juice into a large bowl and mix until well combined, then add the toasted walnuts.
Line a large ramekin with cling film and fill with half of the stilton walnut mixture, then layer with half of the poached diced pear. Repeat with the remaining stilton walnut mix and top with the remaining poached pear mixture.
Cover with cling film and refrigerate for at least an hour before serving. Serve with crackers, fresh baguette, and grapes – or add to your cheeseboard!
You might also like our millet and mushroom risotto cake or this asparagus dippy eggs recipe.
