Stilton and Port Pâté is a traditional British recipe for a classic Christmas starter of a pate made from a blend of cream cheese, butter, port, Stilton cheese and chives. The full recipe is presented here and I hope you enjoy this classic British version of: Stilton and Port Pâté.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
350g cream cheese
60g unsalted butter, salted
80ml port
300g Stilton cheese, mashed
1 tbsp fresh chives, snipped
salt and freshly-ground black pepper to taste
50g walnut halves
Method:
Beat together the cream cheese and softened butter in a small bowl until smooth and well combined then work in the Port wine with a spoon. Now work in the Stilton cheese and the chives, stirring until they are just barely combined.
Season to taste with salt and black pepper then spoon the mixture into a serving dish. Smooth the top until even then cover with clingfilm (plastic wrap) and refrigerate for between 3 and 4 hours.
When ready to serve, remove from the oven and arrange the walnut halves over the top. Press these in slightly and serve accompanied by crusty Breads, crisp toast or crackers.
Click on the image, above to submit to Pinterest.