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Displaying 1 to 10 of 84 blog entries
- 14/06/12 -
A Delicious Dish for Dads…
The perfect gift this Father’s Day (June)
Thinking of an original present for your dad each Father’s Day can often be tricky, so this year why not impress with your culinary skills instead. Dads love a dish with flavour and, with the weather more like winter than summer, this roast lamb with Stilton and raspberry sauce recipe will be sure to put a smile on his face this Sunday.
Roasted Spring Lamb with Stilton and Raspberry Sauce
There are two good reasons to stuff a leg of lamb. The first is to make the joint easy to carve and the second is to impart a good flavour to the meat. In case you are wondering if raspberries and Stilton belong together, try the two together before you start. You'll be surprised how good they are!
- 5 spring onions, chopped
- 50g/2oz butter
- 2 tsp white wine vinegar
- 125g/4oz fresh white bread for crumbs
- 50g/2oz blue Stilton cheese, crumbled
- 3 tbsp ground hazelnuts
- 75g/3oz fresh or frozen raspberries
- freshly ground black pepper
- one 1.6 to 1.8kg (31/2 to 4lb) leg of lamb, boned--ask your butcher to do this for you
- 4 tbsp red wine
- 300ml/11fl oz reduced salt chicken stock
- 2 tsp cornflour
- 1 tsp Dijon mustard
- 125g/5oz fresh or frozen raspberries
1 To make the stuffing, cook the spring onions lightly in butter to soften, add the vinegar and set aside.
2 Place the bread in a food processor and reduce to crumbs. Combine with the onions, then add the Stilton, hazelnuts, raspberries and seasoning.
3 Preheat the oven to 200 degrees C / 400 degrees F / Gas Mark 6. Open the leg of lamb out and season well. Spoon in the stuffing, then tie with string.
4 Place the lamb in a roasting pan and cook, allowing 15 minutes per pound, boned weight. When the lamb is cooked, transfer to a warm plate, cover and allow to rest.
5 To make the gravy, spoon off the remaining fat from the pan, and heat the pan gently over the stove to concentrate the sediment.
6 Stir in the wine, add the chicken stock and simmer.
7 Measure the cornflour into a cup. Add the mustard and combine with 2 tsp of cold water. Add to the roasting pan and stir to thicken.
8 Lastly, add the raspberries and season generously with freshly ground black pepper.
9 Carve the lamb and serve with buttered new potatoes and spring vegetables.
- 07/06/12 -
Three ways to spice up your barbeque this summer…
The climate may not be tropical just yet, but with dreams of summer around the corner, it’ll soon be time to dust off those barbeques and take to our gardens for a time old British tradition.
Being creatures of habit, as soon as the sun comes out most Brits are inclined to grab a burger and a handful of sausages and take to the grill. However, after years of practice aren’t we a little bored of bangers?
Instead, this year, why not take it up a notch with some of our tasty tips and recipes that will impress even the most accomplished barbeque buffs.
Tip 1 – Make your own burgers
No barbeque is complete without a burger, but this year instead of buying a packet of frozen supermarket patties; why not make your own? It’s much easier than you think. Check out our delicious recipe below for some inspiration:
Pork & Stilton Burgers
Suitable for freezing
400g (14oz) lean pork mince
1 small red onion, finely chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Pinch chilli powder (optional)
100g (4oz) Stilton cheese, finely crumbled
Freshly ground black pepper
4 burger buns
Mixed salad leaves
4 x 15g (1/2oz) slices Stilton cheese
Sweet chilli sauce (optional)
1 In a large mixing bowl, combine the pork, red onion, rosemary, thyme, chilli powder (if using) and crumbled Stilton. Season with black pepper, then form into 4 burgers. Keep covered and chilled.
2 When ready to cook, preheat the grill, barbecue or char-grill pan. Cook the burgers for 8-10 minutes per side, depending on their thickness (they should be thoroughly cooked).
3 Split the burger buns and toast the cut sides, if you like. Top with salad leaves, then a burger. Finish each one off with a slice of Stilton and a drizzle of sweet chilli sauce, if you like.
Tip 2: Serve sides that matter
With meat taking centre stage at most British barbeques, it can be quite easy to forget that side dishes matter too. Preparing a simple salad earlier in the day or baking some delicious starters can really turn a barbeque into a banquet.
Chicory, Pear, Stilton and Pomegranate Salad
Fresh chicory leaves taste so good in this salad with fresh pear slices and chunks of Stilton, sprinkled with pomegranate seeds.
Suitable for vegetarians
2 heads chicory, broken into separate leaves
75g bag watercress or mixed salad leaves
2 ripe pears, peeled, cored and sliced
2 tbsp lemon juice
2 tsp olive oil
200g (7oz) Stilton cheese
50g (2oz) pomegranate seeds
1 Put the chicory leaves into a salad bowl and add the watercress or salad leaves. Toss together.
2 Toss the pear slices in the lemon juice, then add them to the salad bowl. Mix the olive oil with any remaining lemon juice and a pinch of black pepper.
3. Sprinkle with the lemon dressing and the pomegranate seeds. Break the Stilton into chunks and add them to the salad bowl
Cook’s tip: For canapés, fill chicory leaves with a few salad leaves, chopped pear, crumbled Stilton and pomegranate seeds, then sprinkle with a little dressing.
Tip 3: Get Creative
Offering a much-needed break from your usual kitchen environment, a barbeque is the perfect opportunity to get creative with your cooking. Here’s one of our suggestions to get you started:
Stilton Pate Topped Peppered Steak
- 200g / 8 oz mature Stilton cheese
- 100g / 4 oz half fat cream cheese
- 15ml / 1 tbsp port or a mature red wine
- 5ml / 1 tsp ground nutmeg
- 50g / 2 oz walnut pieces
- 1 tbsp mixed peppercorns, crushed
- 4 x 175g / 6 oz rump steaks
- 3 tbsp sunflower oil
1. Mix together the Stilton, soft cheese, port, nutmeg and the walnuts. Season with black pepper. Spoon on a sheet of greaseproof paper and roll into a sausage shape. Place in the fridge and chill for at least 1 hour.
2. Place the crushed peppercorns on a plate. Press one side of each steak into the peppercorns to create a light crust.
3. Heat the barbeque and toss the steak in the oil. Add the steak to the barbeque, crust side down. Sear on both sides until golden brown. Turn the steak peppercorn crust upwards.
4. Slice the Stilton pate and place a few slices on top of the steak.
5. Cook for a further two minutes for medium, 4-5 minutes for well done. Serve immediately with a side of salad and a barbequed corn on the cob – delicious!
For more recipe ideas, visit www.stiltoncheese.co.uk/recipes
- 22/05/12 -
A Simple Summer Veggie Delight...
It's National Vegetarian Week this week (21-27th May) and what better way to celebrate this seasons finest ingredients than cooking up a Stilton and vegetable extravaganza such as this delicious Stilton and Char-grilled Veg Open Foccacia. It's a simple yet scrumptious dish and with the weather hotting up this week too, it's great for an alfresco lunch or evening supper.
Stilton and Char-grilled Veg Open Focaccia
Make the most of seasonal vegetables in this tasty focaccia recipe - perfect for a spring or summer lunch.
Makes 4 focaccia
Suitable for vegetarians
1 courgette, sliced lengthways
1 red onion, thinly sliced
1 yellow or red pepper, deseeded and sliced
4 individual cherry tomato and basil focaccia
200g (7oz) Stilton cheese, broken into chunks
Mixed salad leaves
Freshly ground black pepper
1 Preheat a char-grill pan or grill. Char-grill or grill the courgette, red onion and pepper until soft and tender. You may have to do this in batches.
2 Warm both sides of the focaccia for a few moments in the char-grill pan or under the grill, then pile the grilled vegetables on top.
3 Share the Stilton between the focaccia and garnish with a few salad leaves. Season with a little black pepper, then serve
Cook’s tip: To make mini versions to serve as canapés, split the focaccia through the middle and fill with the grilled vegetables, Stilton and salad leaves. Sandwich together, then slice into bite-size squares and spear with cocktail sticks.
We've got loads of great ideas on how to enjoy Stilton in various vegetarian meals using the best of British seasonal ingredients from salads and tarts to pizzas and potato cakes, try them out for yourself at: http://www.stiltoncheese.co.uk/recipes/.
- 18/05/12 -
We have a winner!!!!
We are delighted to announce that the winner of our Stilton recipe competition in the Melton Times was Sally Wakefield who submitted a mouth-watering Stilton Cheesecake recipe. Simple yet delicious, this unique take on the classic cheesecake will certainly leave you wanting more. Try it yourself today:
- 75g/ 3oz Butter
- 275g/ 10oz Digestive/ Ginger biscuits (crushed)
- 225g/ 8oz Stilton cheese (blue)
- 100g/ 4oz Caster sugar
- 450g/ 11b Cream cheese
- 3 eggs
- 25g/ 10z Plain flour
- 240ml/ 8fl oz Soured cream
- 2tbsp Lemon juice
- 1 tsp Vanilla extract
- Preheat the oven to gas mark 3
- Melt the butter in a large saucepan over a medium heat
- Remove from the heat and stir in the digestive biscuit crumbs
- Mix well then press evenly into the bottom of a 23cm/ 9 inch bottomed cake tin to form a base
- Set aside
- Crumble the stilton into a large mixing bowl
- Add the sugar and cream cheese and beat with an electric whisk until well blended
- Add the eggs, one at a time, beating until smooth and creamy
- Add the vanilla, flour, soured cream and lemon juice and beat until thoroughly blended
- Pour the cheese mixture over the prepared crumb base and bake for 1 hour or until firm
- Turn off the heat and allow to cool in oven for 1 hour
- Remove from oven and allow to cool completely then cover with cling film and refrigerate until well chilled
- To serve, run a long bladed knife around the inside edge to loosen the cake from the sides of the tin, and remove from tin before serving
Sally entered the Melton Times Stilton recipe competition which ran on April 12th ahead of the first ever National Stilton Week (15-21st April) and has been awarded a whole Stilton for her entry to the competition.
- 10/05/12 -
The Artisan Cheese Fair
12/13 May 10am-4pm
Melton Mowbray, Exhibition Halls, Cattle Market LE13 1JY
A curdle of 35 cheese-makers will make their whey from all four corners of the British Isles to celebrate the second Artisan Cheese Fair in the market town of Melton Mowbray on 12– 13 May 2012.
More artisan cheese-makers than any other festival in the country will gather together to serve up over 150 varieties of Great British cheeses - from the well-loved and ubiquitous English Cheddar to the rare and acquired tastes of delicious Dorset Blue Vinney and Bellingham Blue.
“As Great Britain is fast becoming a rival for France, in the amount of native cheese varieties the country now produces, the aim of The Artisan Cheese Festival is very much about supporting the specialist business of making good quality cheeses,” says organiser Matthew O’Callaghan.
“This year the festival has grown four-fold and we are expecting a large number of cheese-lovers to come and visit us in Melton Mowbray – the home of one of Britain’s best-loved of British cheeses – Blue Stilton,” he adds.
“For those interested in how you make cheese, we will also be demonstrating production of one of this region’s oldest cheeses, Colwick Cream Cheese, originally made in Nottingham in 1645. Sadly production ceased in 1995 but we will be bringing it back to life for two days only,” says Matthew.
In all the Artisan Cheese Fair will boast over 60 fine food and drink stall-holders and to complement the cheese-makers – from Chutneys and specialist bread makers to Old English Cider and wine; as well as a programme of talks, demonstrations and tastings from industry specialists. Entry to the whole event is only £1.
The Artisan Cheese Fair will take place on Saturday and Sunday 12th and 13th May from 10am to 4pm at The Cattle Market, Melton Mowbray, Leicestershire.
- 03/05/12 -
Experience a Bank Holiday Foodie Feast at Hampton Court
5-7th May 2012
The Hampton Court Palace Green Foodies Festival is taking place this bank holiday weekend, showcasing an array of British favourites and royal foodie delights to get you in the mood for the Queen’s Diamond Jubilee.
With a chef’s theatre and masterclasses taking place throughout the weekend, it’s a perfect way to spend that extra day off. What’s more, appearing on stage will be TV chefs including Levi Roots, Martin Blunos and Ed Baines, as well as actors Emma Forbes and Fay Ripley.
At the festival, you can try and purchase artisan food from over 100 stalls, enjoy signature dishes from top restaurants and kick back for the weekend with summer cocktails from professional mixologists. New features for this year include an on-site cook school, Street Food Avenue, showcasing cuisine from across the world, and a dedicated Wine Village where you can purchase the perfect accompaniment to a Stilton supper. Visit www.foodiesfestival.com/ for further information.
Getting in the spirit of things, we’ve got some royal favourites of our own, which you can prepare and enjoy at home, including our gourmet take on the traditional cheese twist and a party cheese cake that is fit for a Queen:
A unique ‘twist’ on an British classic. For ease, you can make the pastry dough ahead of time and freeze it.
• 1 package puff pastry sheet
• 110g/4oz Stilton Blue Cheese, grated
1. Thaw puff pastry sheet per package instructions. Unfold on a cutting board and dust with paprika. Turn over and sprinkle with grated Stilton.
2. Place second sheet on top and roll lightly with a rolling pin. Dust with paprika.
3. Cut sheet in half and the separate halves into 3/8" strips and give each three twists.
4. Lightly grease a cookie sheet or line with parchment paper; place twists pressing ends firmly to anchor. Cook at 425 degrees F or 225 degrees C for six to nine minutes.
Makes 48 twists
Stilton Party Cheese Cake:
Perfect for a Big Jubilee Lunch or street party celebration and a grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully.
• 225g/8oz English Blue Stilton
• 2 x 225g/8oz packets cream cheese
• 3 eggs
• 110g/4oz sugar
• 25g/1oz flour
• 250ml/8floz sour cream
• 2 tablespoons dry vermouth or lemon juice
• 1 teaspoon vanilla
• 25g/1oz butter or magarine, melted
• 175g/6oz crushed ginger nut biscuits
Set oven at 160C/325F/Gas mark 3
Place crumbled Stilton, sugar and cream cheese into a bowl and beat with an electric mixer until well blended. Beat in eggs, one at a time until smooth and creamy. Add vanilla. Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
Combine melted butter and crushed biscuits in a bowl until mixed and press into the bottom of a 9-inch loose bottomed flan dish.
Pour cheese mixture over the biscuit base. Bake in slow oven for about 1 hour, or until firm.
Turn off heat and let cake cool in oven for 1 hour. Then cool on wire rack for a further 1 hour. Cover pan with cling film and refrigerate unitl ready to serve.
To serve, loosen cake from side of dish with a narrow knife and remove.
(This cheese cake freezes well)
Makes a 9-inch cake
Can't make the Hampton Foodie Feast? Don't worry, this year the Stilton Cheese Makers' Association is sponsoring the Artisan Cheese Fair 12-13th May in Melton Mowbray, attracting cheese fans and enthusiasts from across the country. At just £1 entry and with 33 artisan cheese makers from across the UK offering delicious tastings, who can refuse?
- 13/04/12 -
How much do you love Stilton?
Share your love of Stilton and win a backet full of Britain’s Favourite Blue
To celebrate the first ever National Stilton Week, taking place from 15-21st April, the Stilton Cheese Makers’ Association is offering you the chance to win a basket of Stilton cheeses to a value of £50.
In keeping with the focus on all things British this year with the Queen’s Diamond Jubilee and the Olympics fast approaching, National Stilton Week will be taking place across the UK this week with the aim of celebrating this delicious and surprisingly versatile ingredient.
With its slightly open texture and creamy background, Stilton melts and crumbles easily. There are lots of ways to use Stilton to give extra oomph to everyday snacks such as beans on toast, burgers and pizza or simply adding to salads, soups, sauces or gravy.
It’s time to get cheesy! To enter the competition, all you need to do is tell the Stilton Cheese Twitter account (@ILoveStilton), why you love Stilton in 140 characters using the hashtag #ILoveStilton.
Entries will be judged by our very own Stilton expert, Nigel White, Secretary of The Stilton Cheese Makers’ Association, who will be judging your answers on their creativity and clear dedication to the 'King of Cheeses'.
Terms and Conditions
- All answers must be under 140 characters and submitted via Twitter using the hashtag #LoveStilton
- Entries will be judged by Nigel White, Secretary of The Stilton Cheese Makers’ Association
- All answers must be submitted by 5pm on Friday 20th April, any entries submitted after this time will not be counted
- After this time, the winner will be contacted via Twitter and will receive a voucher for a basket of different Stilton Cheeses (Blue Stilton, White Stilton and White Stilton blended with various fruits) to a value of £50 which the winner can arrange to redeem directly from one of our dairies and have it delivered at a time to suit.
Follow us on Twitter: www.twitter.com/ILoveStilton
Like us on Facebook: www.facebook.com/stiltoncheese
Visit www.stiltoncheese.co.uk for Stilton facts, recipes, news and much more.
- 04/04/12 -
Chocolate and Stilton – A Match Made in London
Showing the ultimate diversity of this great British ingredient, master chocolatier Paul A Young, has pledged his support for National Stilton Week, 15th-21st April, showcasing two of his most unusual chocolate and Stilton concoctions.
Paul’s Stilton, chocolate and cured bacon sandwich recipe is proof that the king of cheeses really shouldn’t be confined to the cheeseboard and his equally tasty Stilton and Port Truffle recipe, from his award-winning book Adventures with Chocolate, shows that these flavours, although contrasting, are in fact a match made in heaven.
With shops in Soho, Islington and Bank, Paul has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always seem to work. His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris (2010), was shortlisted for the Andre Simon Award (2009) and was included in the Independent’s Top 50 cookbooks (2010).
Paul A Young says: “I really like using Stilton in my chocolate development and creations as it's intensely creamy, making my ganaches very silky and rich but also adding a saltyness which balances with the chocolate well. The blue mould of the cheese adds a really tangy finish which makes them extremely moreish. For me, dark chocolate and a really mature Stilton is a classic combination of flavours, smooth, creamy, salty, sweet and the perfect flavour balance.”
Why not visit one of Paul’s three London chocolate shops during National Stilton Week to try his delicious concoctions for yourself.
Follow us on Twitter www.twitter.com/ilovestilton
Like us on Facebook: www.facebook.com/stiltoncheese
- 15/03/12 -
The Countdown Begins…One month to go until National Stilton Week
As many of you hard-core Stilton fans will know, we are launching the first ever National Stilton Week this year from 15-21st April 2012. And with just one month to go, we thought we'd let you know our exciting plans for the week so far...
Celebrating the best of British Blue, this week-long event will be taking place across the country, with restaurants, chefs and retailers getting involved and pledging their support.
Stilton is such a versatile ingredient, so much so that everyone loves it for different reasons. So, we're urging Stilton lovers far and wide to tell us why Stilton makes them tick: Its creamy texture? Its strong yet alluring taste? Whatever the reason for pining for our favourite British Blue, we'd love to hear it!
What’s more, we have created a series of delicious new recipes especially for the event, which are available on our recipe page, including:
• Stilton, Red Pepper and Asparagus Flan with Poppy Seed Pastry
• Stilton and Char-grilled Veg Open Focaccia
• Chicory, Pear, Stilton and Pomegranate Salad
• Stilton, Celery and Spring Onion Pate
• Warm Stilton and Watercress Muffins
• Pork & Stilton Burgers
We’re also asking restaurants and chefs to share their own cheesy concoctions - from Two Fat Ladies Star, Clarissa Dixon Wright’s classic Stilton and Onion Soup, to the more unusual honey-cured bacon, Stilton and chocolate sandwich from master chocolatier, Paul A Young’s new book, Adventures with Chocolate.
Artisan Baker and Great British Bake Off star, Paul Hollywood, has also pledged his support by sharing his favourite recipes, whilst Blur Star turned Cheesemaker, Alex James, has provided a quote on why he "wouldn't swap Stilton for all the fine wine in France".
Jamie Oliver’s new Union Jacks restaurant is also getting involved in National Stilton Week and has shared its delicious Stilton Flatbread recipe. Customer tastings at Harrods and Fortnum and Masons are also taking place during the week so make sure you pop along.
Are you a Stilton lover? Then whatever you do this April, make sure you get involved in National Stilton Week from 15th-21st April.
For further information and updates visit the National Stilton Week Website at: www.stiltoncheese.co.uk/national_stilton_week or follow us on Twitter on www.twitter.com/ILoveStilton or Facebook www.facebook.com/stiltoncheese
- 27/02/12 -
Celebrate British Pie Week with our favourite blue cheese
It’s British Pie Week from 5th-11th March and what better way to kick it off than with our famous Steak, Stilton and Port Pie. Pair with a pint of traditional ale and you’re bound to banish those Monday blues (or any other blues for that matter!).
It’s a fact - Us Brits love our pies, and with an irresistible combination of our favourite red meat and the tastiest of blue cheeses, surrounded by deliciously crisp pastry with oozings of port, we guarantee our Steak, Stilton and Port pot pies will not let you down!
We don’t know why this combination works it just does. Classically this pie is made with ale and by all means use it in place of the Port. However, we feel that the sweetness of the Port counterbalances the savoury saltiness of the cheese, both are yummy. Don’t be put off by the long cooking time. It’s simply a matter of putting it all together and leaving it to slow cook away for a while. No pressure and worth it - I’m not sure if there are many people who can turn down a good meat pie.
Steak, Stilton and Port pot pies
Prep time: 20 minutes Cooking time 2 hours 40 minutes
2 tbsp olive oil
500 g beef stewing steak, cut into 4 cm chunks (chuck is the best cut)
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 leek, white part only, finely chopped
1 tsp tomato purée
1 tbsp plain flour
300 ml port (or beer)
1-pint beef stock
A few fresh thyme sprigs, finely chopped
2 bay leaves
150g Stilton cheese, broken into chunks
1 small pack of ready to use puff pastry
Preheat the oven to 160oC. Heat 1 tablespoon oil in a medium,
heavy-based casserole pan. Season the meat with a little pepper, and then brown in batches.
Remove the meat with a slotted spoon between each batch and set aside on a plate. Add the rest of the oil to the pan, along with the veggies and cook over a low heat for 10 minutes or until softened and slightly caramelized. Add the tomato purée and flour and cook for a minute.
Slowly add the Port (or beer), then cover with stock. Return the meat to the pan, add the herbs, then cover the pan with its lid and place in the oven for 2 hours or until the meat is falling apart and the sauce has thickened slightly. Remove bay leaves and leave to cool to room temperature, then stir in the Stilton.
Split the casserole between individual pie dishes. Heat the oven to 200oC. Roll out the puff pastry and cut into lids to fit the top of the pies. Brush the edges of the pie dishes with beaten egg. Pop the lids on and press down firmly. Brush the lids with the egg, then use any of the excess pastry to make shapes for the tops of the pies. Put the pies on a baking sheet then into the oven for 25 minutes or until the pastry is puffed up and golden and the pies are bubbling.
Serve with your favourite green vegetables and enjoy!