Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread
Photography Nick Tresidder.
Serves: 6
INGREDIENTS
Walnuts
½ teaspoon each sea salt and ground cumin
¼ teaspoon each freshly ground pepper and paprika
pinch of cayenne
1 tablespoon butter
½ cup roughly chopped walnuts
1½ tablespoons brown sugar
Pâté
125 grams cream cheese at room temperature
250 grams Stilton or other soft blue cheese, crumbled
2 tablespoons cream
1 tablespoon brandy
1 tablespoon finely chopped chives
1 tender inner stalk of celery, finely sliced
To serve
walnut bread, sliced and toasted
METHOD
Walnuts: Combine the spices and set aside. Melt the butter in a small saucepan and cook the walnuts for 1 minute. Add the sugar and cook until the nuts have caramelised. Do not allow the nuts to get too dark or they will taste bitter. Tip onto a plate and sprinkle over the spices, turning to coat. Set aside to cool and harden.
Pâté: Beat the cream cheese until smooth. Add the Stilton, cream, brandy and chives and beat until just combined. Tip into a bowl and stir in the celery and most of the walnuts. Spoon into glass jars or a serving dish and sprinkle with the remaining walnuts.
Serve with thin slices of toasted walnut bread.
Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Asian Noodles with Sesame Dressing and Barbecue Pork, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.
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