In which is demonstrated the uses for leftover Stilton Cheese in Cauliflower or Broccoli and Stilton Soup, Leek and Stilton Soup, Cauliflower or Broccoli Cheese, Huntingdon Stuffed Pears and Stilton and Nut Mousse.
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If, like me, you have been left with a chunk of Stilton large enough to set up in business as a purveyor of fine fromage, you will, by now, be staring at your cheese plate with a mixture of admiration and fear. On Christmas Eve, I went to Welton’s in Great Bowden to collect my Christmas order of a small Pork Pie, some Black Bomber, some Brie and a modest amount of Colston Basset Stilton.
A proportion of the Stilton was consumed at Christmas Tea with a chunk remaining that was manageable by a single adult over a period of a week. But as luck would have it, I was given a massive chunk by Sister the Second who had been over-serviced by her supermarket. It is sitting in the fridge glowering at me like The Cheese in the Railway Carriage so evocatively described by Jerome K. Jerome.
I was going to spin this out over a couple of days, but that would be too much like the Stilton.
This is what you can do with it.
HUNTINGDON STUFFED PEARS have been featured earlier. Click on the link for the recipe
CAULIFLOWER OR BROCCOLI CHEESE use the cheese sauce recipe in the link but substitute Stilton for Cheddar. It’s rich but gorgeous.
CAULIFLOWER OR BROCCOLI AND STILTON SOUP **
1 x medium saucepan
1 x stick blender or ordinary blender
1oz / 30g butter
1 medium onion – finely chopped
1 medium cauliflower or largish head of broccoli – broken into florets
1 pint / 600ml chicken or vegetable stock
1 tblspn mixed herbs or a bouquet garni
½ a medium potato – peeled, diced and cooked
½ pint milk
4oz / 120g Stilton Cheese
Melt the butter in the pan
Add the onion and fry gently until soft
Add the cauliflower or broccoli, herbs and stock and milk
Bring to the boil, cover the pan and simmer for about 15 minutes or until the vegetable is soft
Allow to cool slightly, add the potato and remove the bouquet garni if using one
Mix to a smooth puree with the blender
Stir in the cheese until it has melted
** Post post note: Leek and Stilton also make an excellent soup. Cook 2 large, finely sliced leeks in with the onions then add the stock and proceed as per the recipe.
STILTON AND WALNUT MOUSSE – serves 8
8 x ramekin dishes – greased & with a circle of greaseproof paper in the bottom
1 x medium saucepan
1 x whisk
1oz /30g butter
2 level tablespoons plain flour
7floz / 200ml milk
7floz / 200ml vegetable stock
1 sachet of gelatine
40z / 120g Stilton cheese
2 eggs – separated – whites whisked to form stiff peaks
¼ pint / 150ml crème fraiche
2oz / 60g walnuts – chopped
Melt the butter in the pan over a medium heat
Stir in the flour to form a thick paste
Gradually whisk in the milk and stock until it thickens and starts to bubble
Remove from the heat.
Sprinkle over the gelatine and whisk until it has dissolved and is thoroughly mixed in
Add the cheese and stir until melted
Whisk in the egg yolks and season to taste
Fold in the crème fraiche with a metal spoon
Then fold in the whisked egg whites and gently stir in the walnuts
Spoon the mixture into the prepared dishes
Chill until set
Serve with a green salad