Smoked Stilton & pecan nut pate
A deliciously rich and creamy, easy-to-make pate, perfect for an appetiser or as a cheese course - serve with a glass (or two) of port or chilled dessert wine!
Ingredients:
- 150g smoked Stilton- 50g Pecan nuts (or walnuts - both work well)
- 2 x dessert spoons of Crème Fraîche
- Cheese Biscuits to serve
Preparation:
Prep Time: 20 minutesCook time: 5 minutes
Serves: 4-6 people
Method:
- Lightly toast pecan nuts in a dry frying pan or in the oven, until lightly browned- Allow to cool on a rack
- Using a hand blender puree chunks of the smoked Stilton and the crème fraîche (a slightly harder way would be to beat the ingredients together in a bowl with a wooden spoon)
- When the mix is a smooth paste add the pecans (keeping some aside for decoration), pulse to a rough texture
- Place in ramekins and chill for later use
- Serve with any of our cheese biscuits, grapes and celery
