Stiltonpearandwalnutteasandwiches Recipes

Steps:

• Toast the walnuts, then finely chop.
• Remove the core from the pear and slice thinly. Set aside.
• In a bowl, combine the crumbled cheese and nuts.
• Add the butter, tarragon, shallot, optional salt and pepper to this mixture and mix well.
• Spread the seasoned butter onto 8 slices of bread.
• Lay thinly sliced pears on four of the bread slices.
• Cover with the remaining four slices of bread.
• Wrap each sandwich securely with plastic wrap and refrigerate until cold and mixture is set.
• Unwrap the sandwiches and trim the crusts.
• Cut each sandwich into 4 triangles or squares.
• Note: To add a little color to the sandwiches, you might like to sprinkle a bit of the herbs on top of each square or trangle.

Steps:

• In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately.

Steps:

• Place the cheese, butter, and port in a food processor and process until the mixture is smooth.
• Transfer the cheese mixture to a mixing bowl, add the walnuts and mix thoroughly.
• Transfer the pate to a serving bowl/dish, cover with clingfilm and chill until ready to serve.
• As this can be made up to 3 weeks in advance.

Steps:

• Cook the pasta according to packet instructions, drain, toss in olive oil and let cool completely.
• Whisk together the dressing ingredients.
• Add salt and pepper to taste.
• Toss the salad leaves in a little of the walnut dressing so that each leaf is covered in dressing.
• Add the crumbled stilton cheese and toss again gently.
• Garnish with the walnut halves.
• Serve the rest of the dressing with the salad.

Steps:

• Preheat the oven to 200°C/gas6.
• Peel the onions and thinly slice them.
• Heat the oil in a large frying pan, add the onions and fry until softened and lightly browned, stirring occasionally.
• Splash in the vinegar, season, then cook for a further 5 minutes until lightly caramelized. Leave to cool while you prepare the pastry.
• Use the pastry to line a 9x13 in oblong tin.
• Spread over the onions, then crumble the Stilton on top and scatter with walnuts. Bake for 15-20 minutes, until the pastry is crisp , golden and the cheese has melted.
• Cool the tart for 5 minutes before serving cut into squares.

Steps:

• Roll half the dough into a 1/8-inch thick rectangle on a floured surface, fit it into a 14 x 4 1/2-inch rectangle flan form set on a baking sheet, and fold the edges inward, crimping them decoratively. Make another shell with the remaining dough in the same manner. (Alternatively, the shells may be made in two 9-inch tart pans with removable fluted rims.) Sprinkle the ground walnuts evenly in the pie shells and press them gently into the dough. Prick the bottoms of the shells lightly with a fork and chill the shells for 30 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully, bake the shells for 5 to 6 minutes more, or until they are golden, and let them cool on the baking sheets on the racks.
• In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir the mixture and the eggs, divide the mixture between the shells, and bake the tarts in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tarts are removed from the oven.)
• Let the tarts cool to room temperature and remove the flan forms carefully. Transfer the tarts to platters, garnish them with the walnut halves, and garnish the platters with the watercress. To serve the tarts halve them lengthwise and cut them crosswise into sevenths.

Steps:

• Spread each bread slice with the softened butter. Sprinkle the pear slices with the lemon juice. Place half of the pear slices in a single layer on a slice of the bread. Top with half of the crumbled cheese and a second bread slice. Repeat, using the remaining pear slices, cheese and bread.