Port and Stilton Pâté recipe

A deliciously rich pâté that’s perfect for vegetarians and carnivores alike. Serve with Melba toast and pickle for a winning combination.

Ingredients:

125g Stilton
60ml port
55g butter
1 bunch spring onions
1 bunch of parsley
Zest of half a lemon
Salt and pepper

Directions:

  1. Finely slice the spring onions, zest the lemon, chop the parsley and crumble the Stilton.

  2. Melt the butter over a low heat and add the onions into the pan. Soften them for about 5 minutes, not letting them brown.

  3. Add the port to the pan and let it simmer for around 4 more minutes.

  4. Add the Stilton, parsley, lemon zest and season well.

  5. Transfer everything to a blender. Blitz until fully combined.

  6. Taste the pâté and ensure that it’s seasoned well enough.

  7. Scoop the pâté from the blender and leave to chill in the fridge for at least two hours before serving.

Author: Laura Young

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Reviews and Comments:

Review by Simon on 18th May 2011:

Great recipe great taste and very moreish, goes fantastically well with fruit chutney and a bottle of red ;0)

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