Wednesday, 30 December 2009

Stilton butter

I had a fair sized wedge of Stilton left over from Christmas. I wasn't too keen on freezing it just as it was, but didn't want to throw it away either. I concocted this, which can be used as a pate, a sauce or to stir into vegetables to add some flavour. It seems to taste pretty good.

Butter (about half the volume of the Stilton)
double cream (amount depends on how much of the above - it slackens the mixture and adds flavour)
and, to taste
freshly grated nutmeg
black pepper
lemon juice

Soften the butter, crumble the Stilton and place both in a small blender and zizz until they are combined.
Stir in the remaining ingredients to taste, remembering that freezing and thawing does seem to intensify flavours.

I've frozen it in little pots/single portions.

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