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Potted stilton

Potted stilton

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hrs chilling
  • Easy
  • Makes 1 large ramekin

Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns – it's great on toast

Nutrition: per 25g serving
HighlightNutrientUnit
kcal125
fat12g
saturates8g
carbs0g
sugars0g
fibre0g
protein3g
low insalt0.4g
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Ingredients

  • 200g stilton , rind removed, crumbled
  • 140g butter , softened
  • 2 tsp dry sherry
  • few green peppercorns in brine

Method

  • STEP 1

    Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.

  • STEP 2

    Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it’s completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.

RECIPE TIPS
POTTING

Potting is an age-old method of preserving anything from seafood to cheese. This potted stilton will keep for a couple of months in the fridge, but once you’ve cracked the buttery crust, use up within a week or two.

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

Rating: 5 out of 5.2 ratings
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