Recipes of the Month
Every month, we publish two delicious cheese recipes.
For March, here are recipes for Stilton Mashed Potato with Toasted Walnuts & Cheese Balls and Vegetarian Savoury Cheeselettes.
Stilton Mashed Potato with Toasted Walnuts
Mashed potatoes are especially good combined with creamy Stilton cheese and toasted walnuts. Serve "Stilton Mash" with onion gravy as a side dish. It is a perfect accompaniment to any cut of meat or can be considered a light main dish.
Ingredients
2lbs (about 4 large) potatoes
2oz walnuts, roughly chopped
¾ c. milk
4oz Stilton cheese, rind removed
Freshly ground black pepper
1 tbsp creamed horseradish
Salt & nutmeg
Onion Gravy
1 large yellow onion, halved & sliced
2 tbsp vegetable oil
1 tbsp plain flour
1½ c. chicken stock, boiling
2 tbsp brown sauce, optional
- Peel & quarter the potatoes, cover with cold water, bring to the boil & cook for 20-25 minutes until they begin to fall apart. Drain the potatoes, leaving a little of the cooking water in the pan.
- Add the potatoes & mash until there are no lumps, stir in the milk, mix in the walnuts, crumble in the Stilton & season to taste with salt, pepper & nutmeg. Adjust the consitancy of the mashed potatoes with milk until it begins to fall from the spoon.
- To make the gravy, brown the onions in vegetable oil to give them flavour. Stir in the flour, gradually add the chicken stock & stir over heat to thicken. Serve with Stilton Mashed Potatoes.
Two cheeses of character & flavour suitable for any occasion, from a "ploughman's" in front of the telly to a sophisticated dinner party.
Tintern is a blend of superb matured cheddar with fresh chives & shallots. A superb combination of flavours for the cheeseboard and perfect for enlivening and cheese dish - Welsh Rarebit or Cheese Soufflé with Tintern is an experience not to be missed!
Harlech moves away from traditional cheese flavours & is a blend of matured cheddar with Horseradish & Parsley. The result is a delightful cheese for the cheeseboard and an exciting new flavour with which the chef can bring new piquancy to cheese based dishes.
Both Tintern & Harlech are vegetarian and free from any colourings of artificial flavours.
To compliment Tintern we recommend serving with a white Semillion, to compliment Harlech, a Rioja.
Cheese Balls
1oz (25g) butter or margerine
1½oz (40g) plain flour
8oz (250g) Cooked chicken finely diced, or cooked ham, or grilled bacon
5oz (125g) Tintern cheese, grated or crumbled
1 tablespoon chopped fresh parsley
1 egg
2oz (50g) soft breadcrumbs
Seasonings
- Melt the butter or margarine in a saucepan, add 1oz of the flour and cook for about a minute while stirring. Gradually add the milk and simmer until the sauce thickens.
- Remove from the heat and stir in the chopped meat, Tintern & parsley. Season with salt & a little freshly ground black pepper, leave to cool.
- Divide the mixture into 12 & shape each portion into a ball. Roll the balls in the remaining flour, dip in beaten egg & coat in the breadcrumbs, pressing them on firmly.
- Cook, just 6 at a time, in hot oil until golden brown. Can be eaten hot or cold.
Savoury Cheeselettes - vegetarian
3 eggs
2oz (50g) self-raising flour
4oz (100g) Harlech cheese, grated or crumbled
1 tablespoon grated onion
2 tablespoons chopped parsley
Seasonings
Tomato, watercress & cucumber garnish
- Blend all of the ingredients together. Heat the vegetable oil in a pan until very hot & drop in spoonfulls of the mixture. Fry until crisp & golden brown & then turn & brown the other side.
- Drain well, on absorbent paper and serve garnished with the tomato, watercress & cucumber.
Last updated
16 March 1998