Blue cheese pâté
A creamy, mousse-y, savoury pâté for spreading on bread, crackers and nibbles.
Servings: 6
- 225 g soft cheese I used cream cheese
- 2 tablespoons/35ml white wine
- 2 tablespoons/35ml single cream
- 170 g Stilton rind removed & chopped
- 30 g/1 small stick celery chopped fine
- 1 teaspoon shallot chopped fine
- 1 tablespoon parsley chopped fine
- freshly ground nutmeg to taste (I used 15 scrapes)
- salt & freshly ground pepper to taste
Beat the soft cheese with the cream and wine until smooth (I used the metal blade of a food processor).
Add the rest of the ingredients, blend again and season to taste with nutmeg, salt and pepper.
Fill small receptacles (teacups, egg cups, ramekins, etc.) tightly with the mixture, right to the top, and smooth with the flat side of a knife.
Chill for at least two hours until the mixture is firm (but not hard) and the flavours have fully developed - it is better if left overnight.