Recipe of the Month: Stilton

By Amelia Johansson 06 December 2012

 

Stilton

Beef Wellington with Stilton (Serves 4)

1 tbsp vegetable oil
750g beef fillet
1 large onion, finely chopped
3–4 tbsp finely chopped parsley
250g chestnut mushrooms, finely chopped
150g Stilton, crumbled into small pieces
1 packet of puff pastry
1 egg, beaten
Horseradish sauce to serve

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Heat the oil in a non-stick or heavy frying pan on a high heat, and fry the beef until it is browned on all sides. Remove the meat from the pan and set aside to cool for about 15 minutes.

3. Reduce the heat and add the onion, parsley and mushrooms to the pan. Season with salt and pepper. Fry for a few minutes, then remove from the heat and leave to cool. Add the crumbled Stilton and stir gently.

4. Roll out the pastry into a rectangle slightly wider than the beef and long enough to wrap completely around the beef. With the longer side of the rectangle nearest you, spread the Stilton mixture onto the pastry, leaving a 2.5cm gap all around. Brush the edges with beaten egg. Place the beef in the centre and wrap the pastry over it, sealing the edges carefully. Fold in the ends and place on a non-stick baking sheet or in a roasting dish.

5. Cut a diamond pattern into the surface of the pastry, being careful not to cut through it, and brush it with the beaten egg.

6. Bake for about 40 minutes. Leave to rest for 10–15 minutes, then cut into thick slices and serve with horseradish sauce.

Stilton

Cullen skink with stilton scones (Serves 4)

For the scones:
200g flour, plus extra for dusting
2 tsp (heaped) baking powder
30g butter
2 tbsp chopped parsley
150g Stilton, grated
1 egg, separated
100ml milk (a little more if dough is too dry)
For the soup:
1 large onion, finely chopped
1 large leek, cut into rings
1 bay leaf
1.5L fish or vegetable stock
300g small potatoes, peeled and cut in half or quarters
400g undyed smoked haddock, cut into large chunks
150g large peeled prawns
150ml single cream

1. Preheat the oven to 220°C/425°F/Gas 7

2. Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Rub in the butter, then add the parsley and Stilton and mix.

3. Whisk the egg white until you have loose peaks. Add the milk and the egg white to the dry mixture and stir until the dough is slightly sticky.

4. On a floured surface, roll out the dough to a thickness of 3–4cm. Using a knife or a cutter, cut the dough into squares. If you are using a cutter, take care to push the scones out gently.

5. Beat the egg yolk with a fork. Place the scones on a non-stick baking sheet, brush with the yolk and cook for 12–15 minutes or until golden brown. Leave to cool on a wire rack.

6. In a large saucepan, fry the onion and leek, then add the bay leaf, stock and potatoes and simmer for about 15 minutes.

7. Add the haddock and prawns, and season with salt and pepper. To thicken the broth, break up a few of the potatoes and stir them in. Simmer for a further 10 minutes.

8. Remove from the heat and stir in the cream.

Serve immediately with the scones.

Stilton

Pearl barley risotto with Stilton and chestnuts (Serves 4)

100g chestnuts
2 tbsp olive oil
1 large onion, finely chopped
1 bunch parsley, chopped
250g pearl barley
125ml white wine
1.5L hot vegetable or chicken stock
50g butter
150g Stilton, crumbled

1. Preheat oven to 200°C/400°F/Gas 6.

2. Break up the chestnuts and place on a non-stick baking sheet. Roast them in the oven for 10–15 minutes, then remove and set aside.

3. Heat the olive oil in a large frying pan. Add the onion and fry until translucent. Add half the parsley and the pearl barley and toast the grains for a few minutes. Increase the heat and add the white wine, stirring constantly.

4. Reduce the heat, then add the stock one ladle at a time, until it is absorbed. Season with salt and pepper and cook for 35–40 minutes, stirring occasionally.

5. Add the rest of the parsley and turn off the heat. Add the butter, Stilton and chestnuts. Stir until all the butter has melted and serve immediately.

Stilton

Carpaccio of venison with Stilton*
(Serves 4)

Two to three days in advance:
400g loin of venison
1 tbsp sea salt
1 tbsp juniper berries, crushed
1 tbsp mixed peppercorns, crushed
For the dressing
4 tbsp sherry vinegar
2 tsp sugar
2 tsp whole juniper berries
4 tbsp olive oil
For the carpaccio
1 beetroot, peeled
½ fennel bulb
200g Stilton

* Please note: Two to three days before serving, place the venison onto a large piece of cling film and cover liberally with the sea salt, juniper berries and peppercorns. Wrap the cling film tightly around the meat and leave to cure in the fridge for 2–3 days. Then place the loin in the freezer for an hour prior to slicing.
Mix the sherry vinegar, sugar and juniper berries in a saucepan and simmer until the sauce is reduced by half. Leave to cool. Once cool, stir in the olive oil and set aside.

1. Using a peeler, slice the beetroot and fennel into thin shavings. Place in a bowl of cold water and set aside.

2. Slice the half-frozen venison as thinly as possible, using a mandolin if you have one.

3. Arrange the slices of venison on serving plates. Drain the slices of fennel and beetroot and place them on top. Crumble the Stilton into small pieces and scatter over the venison and vegetables.

4. Drizzle the carpaccio with the dressing and serve immediately.