Best Potted Stilton With Port And Walnuts Recipes

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STILTON, PORT AND WALNUT PATE



Stilton, Port and Walnut Pate image

Make and share this Stilton, Port and Walnut Pate recipe from Food.com.

Provided by Boo Chef in West Te

Categories     European

Time 10m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 4

225 g/ 8oz Stilton cheese, rind removed and cubed
50 g/ 2oz unsalted butter, softened
3 tablespoons port wine
125 g/ 5oz chopped walnuts

Steps:

  • Place the cheese, butter, and port in a food processor and process until the mixture is smooth.
  • Transfer the cheese mixture to a mixing bowl, add the walnuts and mix thoroughly.
  • Transfer the pate to a serving bowl/dish, cover with clingfilm and chill until ready to serve.
  • As this can be made up to 3 weeks in advance.

Nutrition Facts : Calories 563.6, Fat 55, SaturatedFat 5.2, Sodium 2.4, Carbohydrate 12.6, Fiber 5.7, Sugar 2.8, Protein 12.9

PORK TENDERLOIN WITH STILTON & PORT



Pork Tenderloin With Stilton & Port image

In our family, if a dish is unbelievable we call it a "plate licker". This is definitely my daughters' Julia & Jill's absolute favorite plate licker.

Provided by Auntie Anne and Unc

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon salad oil
2 -3 pork tenderloin (about 1 1/2 lbs)
1 cup tawny port
1/2 cup chicken broth
1/2 cup whipping cream
4 ounces Stilton cheese, crumbled
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
  • Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
  • Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
  • To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.

POTTED STILTON



Potted Stilton image

A must for blue-cheese fiends. A traditional farmhouse recipe from The British Isles by Sue Ashworth. Will keep up to 2 weeks if wrapped and refrigerated.

Provided by Amanda in Aberdeen

Categories     Spreads

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 5

125 g butter, at room temperature
350 g Stilton cheese, crumbled
60 g fresh breadcrumbs
1 tablespoon port wine
1 teaspoon chopped fresh parsley

Steps:

  • Place butter into a mixing bowl and beat until soft.
  • Add Stilton cheese and beat with butter until creamy (not smooth).
  • Work breadcrumbs into mixture and add port until combined.
  • Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
  • Allow Stilton to reach room temperature before serving.
  • Serve with crackers or fresh crusty bread.

Nutrition Facts : Calories 403.2, Fat 34.2, SaturatedFat 21.7, Cholesterol 88.3, Sodium 1016.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.2, Protein 14.2

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