Stilton pate
Yield: 6 Servings
Ingredients:
- 225 g Full-fat soft cheese
- 2 tb Dry white wine
- 2 tb Single cream
- 170 g Stilton Cheese; rind -- removed finely grated
- 30 g Celery; finely sliced
- 1 ts Shallot; finely chopped
- 1 tb Parsley; chopped
Instructions:
Nutmeg; freshly grated Salt 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 1 1/2 in. thick. Wrap in cling film secure ends and refrigerate for about 2 hours.
