Blog & News

Displaying 11 to 20 of 85 blog entries

« Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Next »
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

Serves: 4

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!

 

21/02/12 - Enjoy a Savoury Surprise this Shrove Tuesday

Fed up of the same old pancake toppings every year? Why not make this Shrove Tuesday(21st February) stand out with a topping you’ve never tried before….

We think savoury pancakes are greatly underrated. However, with only a sprinkling of Stilton, your crepe can go from dull to delicious in an instant.

Simply follow a basic pancake recipe (such as this one from BBC Good Food ), and substitute the lemon and sugar for a touch of our favourite blue cheese, fold in half, leave to melt and...hey presto - you've got a scrumptious savoury snack.

Feeling ambitious? Try the following topping combinations for a Pancake Day you’ll never forget…

- The Tender Treat: Chopped Mushrooms, Smoked Bacon and Stilton

Carefully chop and fry the mushrooms and bacon before adding to your pancake with the Stilton - delicious

- The Posh Pancake: Stilton, Pear and Pistachios

Thinly slice 1 pair, toss in a handful of pistachios and voila! - you’ve got yourself a posh pancake

- The Flipping Filling Pancake - Chicken, Broccoli and Stilton

This hefty crepe is far more filling than your average pancake, simply add some pre-cooked roast chicken, a sprinkling of Stilton and chopped boiled broccoli to your pancake as it’s cooking, fold in half, leave to crisp and devour!

Whichever recipe takes your fancy, we guarantee it’ll be flipping fantastic!

*Image: BBC Good Food

 

10/02/12 - A Super Smooth Supper - Simple Sophistication

Trying to impress with your cookery skills this Valentine’s Day but don’t know where to start? Don’t worry you can treat your loved one to a home-cooked dish that oozes sophistication and flavour, without leaving you in a spin.

Paired with a glass of white wine, this delicious Stilton and Butternut Squash Risotto will be sure to warm things up and impress at the same time – Result!

Stilton Risotto with Butternut Squash, Sage & Walnuts

Serves 2

A sophisticated but easy dish, perfect for a romantic evening.

Ingredients

  • 1/2 tbsp vegetable oil
  • 25g walnuts, roughly chopped
  • 7g butter
  • 1/2 onion, chopped
  • 1/2 tbsp freshly chopped sage
  • 200g arborio risotto rice
  • 1/2 litre vegetable stock, boiling
  • 150g butternut squash, deseeded, peeled and roughly chopped
  • 50g Blue Stilton cheese
  • 2 sprigs fresh sage for garnish

Instructions

1 Heat the vegetable oil in a large saucepan, add half of the chopped walnuts and allow to brown. Spoon the nuts onto a plate and set aside.

2 Add the butter, onions and chopped sage to the pan and soften for 6-8 minutes.

3. Stir in the rice to absorb the cooking juices. Add the chopped squash and slowly add the stock by adding ladlefuls of stock bit by bit, stirring and allowing each ladleful to be absorbed before adding the next.  Then simmer, uncovered, for 15 minutes.

4 Switch off the heat, crumble in the Stilton, add the remaining chopped walnuts, cover and allow to finish cooking in its own heat for 5 minutes.

Serve each portion garnished with a sprig of fresh sage.

 

25/01/12 - Fed Up of Cereal? Celebrate Farmhouse Breakfast Week with a Side of Stilton

 

They say breakfast is the most important meal of the day but how many people actually look forward to it? We are determined to not only make it the most important meal but the most delicious with our scrummy Stilton and Bacon Burger recipe.

 

And what’s more, this week is Farmhouse Breakfast Week here in the UK so what better excuse to treat yourself to a hearty breakfast that will certainly set you up for the busy day ahead.

 

Breakfast or Brunch, this recipe will leave you wishing it was Farmhouse Breakfast Week every week!

 

Stilton and Bacon Burgers, with the works

Serves: 4
Prep time:
 10 minutes

450g steak mince
Pepper
Stilton cheese, cut into thin slices
8 slices smoked streaky bacon
Olive oil

 

To serve: 4 Buns, 4 trimmed leaves of your favourite lettuce, sliced tomatoes, gherkins and red onions, mayo and ketchup, (or red onion jam).

 

Mix together the mince with lots of salt and pepper and shape into 4 burgers. Heat a griddle pan until smoking. Grill thoroughly until cooked through.

Set the burgers on a plate to rest for a minute or two while you get on with your bacon. Lay the bacon on the griddle and grill for 1 minute on each side or until crisp and golden.

When the burgers are done pop a burger in each of the buns and build to your liking. For me the works means putting mayo and salad on the bottom bun, then topping with ketchup and cheese, but do it however it feels natural to.

 

Credit: Stilton Cheesemakers Association

28/10/11 - A Perfect Match for Stilton

The Chester Whisky Festival kicks off on October 29th where over 30 of the finest producers of Single Malt Whisky, liqueurs, beers and vodka will be in attendance.

 

To celebrate, the Stilton Cheese Makers’ Association has revealed the best whiskeys and drinks to accompany this fine British cheese.

 

 

Stilton is a full-flavoured cheese, so it needs to be matched to an equally strong flavoured drink which is why Port is always a favourite. However, it is by no means the only option. Here are some simple everyday Stilton pairing suggestions to tantalise your taste buds:

 

Open Sandwich of Stilton and Smoked Scottish Salmon on Rye Bread/Single Malt Whisky

 

A bit like blue cheese, smoked foods demand a powerful liquid. Try this sandwich with a Speyside single malt such as The Macallan or a lighter Islay malt like a Bowmore 12 year old (widely available). For most people Malt Whisky is not an obvious pairing with Stilton but when a small amount of water is added to one of these peaty Malts it brings out a natural sweetness that complements the beautiful tangy/earthy flavours of the Stilton.

 

Stilton Ploughman’s (Crusty bread, Stilton, Sweet Pickles)/Strong Beer

 

Beer is often a better choice than wine whenever you have strong vinegar (sour wine) flavours as in pickles and chutneys. The sweet malty character of Guinness works really well with tangy Stilton. You could also try a strong ale like Bishops Finger (widely available) or even Barley wine where again the sweet notes complement beautifully the complex flavours of the cheese.

 

The trick is to experiment – these are suggestions others have made but if you have some interesting matches of your own, do let us know.

 

 

01/09/11 - The harvest is ripe - grab a Bramley apple!

September is upon us and this can only mean two things for fruit lovers across the country - apples and pears - they are in season and flavour of the month.

 

The good news spread in July that English apples were already getting picked for an earlier than expected harvest, providing a bumper crop for fruit growers.

 

The extreme cold of winter and the warmth that arrived in April has ensured we’ll be having a great variety of apples and pears for the coming months.

Here at Stilton, we’re never short of ideas nor do we ever run out of recipes! The King of British cheese can be extremely versatile, if you're short on time a cold pear and Stilton makes for a great snack. 

If you’re ready to be more adventurous in the kitchen, whether you're looking for a sweet or savoury dish, we have something to inspire you so grab your Stilton and follow us into the kitchen

Stilton and Walnut Quesadillas with Apple Fig Salsa

These delicious shapes use so many of the flavours, such as California walnuts, complimentary to the bold taste of Stilton.

Ingredients

  • 3 oz/75 g crumbled Stilton
  • 2 oz/50 g California walnuts, toasted and chopped
  • Half a large Golden Delicious apple, peeled and cut into 1/4 inch dice
  • 2 oz/50 g dried figs
  • 1 tbsp. fresh lemon juice
  • four 6 - 7 inch flour tortillas
  • 2 tbsp. vegetable oil

Method

1. Preheat oven to 200C or gas mark 8

2. In a bowl stir together apple, figs, and lemon juice to form the salsa.

3. Put 2 tortillas on a baking sheet and brush with some oil. Turn tortillas over. Sprinkle tortillas with walnuts and Stilton and cover with remaining 2 tortillas, pressing gently.

4. Brush tops with remaining oil and bake in middle of oven until golden, 8 to 10 minutes.

5. Cut into wedges and top each wedge with a spoonful of the salsa.

Serves 4

Recipe by Chef Sarah Moulton, Gourmet magazine

Burgundy Pears with Stilton Cream

Any cook can be made to look like a world-class chef with these stunning flavors and presentation.

Ingredients

  • 4 ripe pears
  • 1/2 bottle of good red wine
  • 50g/2oz. sugar
  • 1 bayleaf
  • piece of lemon peel
  • piece of orange peel
  • 1/2 cinnamon stick
  • 6 black peppercorns
  • 2 cloves
  • 110g/4oz Stilton
  • 175ml/6floz cider
  • 150ml/5floz double cream

Method

Peel the pears, removing the core but leaving the stalks in. Place in a large pan with the other ingredients. Bring to a boil. Skim off any impurities and simmer for 8-10 minutes until the pears are just cooked. Cool.

To make the cream, combine the cheese, cider and cream in a pan. Simmer for 2 minutes, then liquidize. Add pepper if required and pass through a seive.

To serve, pour a little of the cream over each pear and serve the remainder in a sauceboat. Garnish the pears with a little shredded and blanched leek.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

 White Stilton, Apple, Pear & Pecan Nut Crumble

White Stilton offers a crumbly white texture and a clean flavour that complements fruit. The topping for this crumble has a delicious chewy quality brought about by the addition of white Stilton and pecan nuts.
 
Ingredients

  • 1lb/450g cooking apples, peeled, cored and chopped
  • 1lb/450g ripe pears, peeled, cored and chopped
  • 175g/6oz plain flour
  • 75g/3oz white Stilton cheese
  • 50g/2oz medium oats
  • 50g/2oz butter
  • 50g/2oz pecan nuts
  • 50g/2oz caster sugar (plus extra to sweeten fruit)

Method

1 Preheat to 180 degrees C / 350 degrees F / Gas Mark 4. Place the fruit in an ovenproof crumble dish, scatter sugar over the fruit to sweeten and set aside.

2 Place remaining ingredients in a food processor fitted with blade attachment, and whiz briefly until mixture resembles fresh breadcrumbs.

3 Pile the crumble over the fruit, pressing down gently (the level of the crumble will drop as the fruit cooks beneath), and bake in the preheated oven for 40 minutes.

4 Serve with vanilla dairy ice cream.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

 

 

22/08/11 - The Summer Wrap!

Alas! The Great British Summer of 2011 will soon come to an end, but before we wave goodbye to the summer sun and head back to our hearty winter tradition, it's time to make the most of that chequered cloth for the remaining weekends and have ourselves a grand barbeque!

Make the most of your free summer time by adding some zing and flavour to all your barbeque favourites with some Stilton cheese. Try a generous slice of Stilton on a juicy burger and top it off with some lettuce, tomato and a dollop of ketchup.

Crumbled Stilton would taste absolutely irresistible on a bowlful full of nachos topped with sliced tomatoes, spring onions and a salsa dip on the side.

Recipe goddess, Gizzi Erskine, has an array of Stilton recipes that will tickle your taste buds and will surely spruce up your BBQ weekend.

There are lots of lovely recipes on the Stilton homepage to choose from-Simply click on the recipe tab and rustle up something special!

 

01/08/11 - The World's Greatest Cheese Show?

The world’s greatest cheese show?

 

Cheese lovers – what would be your ideal day out? Imagine being at the largest cheese Show in the UK (possibly in the world)!

 

Nantwich International Cheese Show took place on the 27th July with more than 3,700 cheeses from all over the world, all competing for the top prize of Supreme Champion.

 

Over 100 judges spend the morning and early afternoon smelling, pressing, prodding and tasting the cheeses. The winners of each class (there are classes for different types of Cheddar – such as farmhouse, creamery, organic, vegetarian – all of different ages, plus classes for individual regional and speciality cheeses (such as Stilton, Lancashire, Cheshire, Wensleydale), Blue Cheese, white mould cheese, soft cheese, goats or sheep milk cheeses) go forward to a super panel of judges to decide “Best in Show” and the runner up.

 

While all this is going on cheesemakers from all over the world are talking and tasting each other’s cheeses at the various stands surrounding the cheese display. All of this takes place in a set of air-conditioned marquees with solid floors in the middle of a field in Nantwich, Cheshire. Another air-conditioned marquee hosts a buffet lunch for more than 800 paying guests where local food - and of course cheese - are on the menu.

 

No wonder the Brits have a reputation for slight eccentricities – how mad is that to have such a big event in a field at the end of July, especially with the unpredictable summer weather? Thankfully this year the sun shone and the ground was dry – no Wellingtons and umbrellas needed this time!

 

The Following day, the public had the opportunity to try hundreds of different cheeses on offer at the stands, see the winning cheeses and talk to cheesemakers. Before leaving for home, visitors could buy their favourite cheeses.

 

More than 30,000 visited the Cheese Show, which is part of the larger Nantwich Show where you can also see more than 600 cattle in the livestock show, gundogs and falconry, exhibits and demonstrations of rural crafts and skills, competitions on Arts & Crafts, Floral Art, Horticulture, Honey, Poultry, Pigeons and Dogs not to mention 350 trade stands. It’s a wow family day out but sadly it’s only on for one day.

 

But, getting back to cheese – ask people to name as many cheeses as they can and most will get to five and then stop. Odds are that the two they will recall are Cheddar and Stilton. So it is perhaps fitting and a tribute to the worldwide reputation of these two great cheeses that the Champion cheese was a cave-aged Farmhouse Cheddar from Dorset producer Ford Farm and the Reserve Champion was a Blue Stilton from Long Clawson Dairy. So Gold and Silver for England, rest of the world zero! You can’t accuse me of being jingoistic.

 

You may have missed the greatest cheese on earth but you can still have a cheesy meal and celebrate with us the fabulous cheeses now being made in the UK. If you have some cheese and bread, some salad or vegetables in the house you’ll always be a short step away from creating a tasty and healthy meal; and remember Stilton is not just for Christmas. One of my favourite ways of using Stilton in the summer is to simply crumble over a salad – almost regardless of the other ingredients it seems to work and give the salad that extra bit of oomph!

 

For other ideas try the recipe section on our web site for starters, soups, mains and even puds – you may even surprise yourself!

18/07/11 - Make your Mondays Blue?

Having just seen the weather forecast for the week ahead one could be excused for feeling a tad depressed. How can Summer be like this - cold, wet and windy! Long evenings spent out of doors socialising, drinking or playing sport just don't seem to be the same when you're forced to turn to your Winter wardrobe.

But banish those Summer blues with a bit of British Blue - in fact probably the best blue cheese in the world. Yes, you've guessed it - Stilton - King of English cheese!

I always have a piece of Stilton in the fridge (and indeed in the freezer) as a standy ingredient for quick lunches, snacks and dinners. My favourites are to crumble it on a salad; to top some "ready to toast" Cheddar cheese on toast with a few dobs which then blend in with the Cheddar as it melts; to blend with mango chutney and spread on bread for a quick and tasty sandwich; to top a burger or steak for the last minute of cooking; and finally wash and de-stalk big portobello mushrooms, put a blob of Stilton in each and put in the oven (around 180) for 15 to 20 minutes and serve with a side salad.* You don't have to be a gourmet chef to create tasty, quick snacky meals  - if I can do it, anyone can!

 

*PS If you want a facy version of this try this recipe from Phil Vickery

http://www.bbc.co.uk/food/recipes/portobellomushroomsw_85771

27/04/11 - Stilton Cheese and The Royal Wedding

Our True Blue blogger Neil Sowerby prepares for the Royal Wedding... and decides against Belgravia for the big day

 

THE buntings up, my last few bottles of Belvoir’s Stilton ale, Blue Brew, are lightly chilling and there’s a wedge of the world’s finest blue cheese ready to be the mainstay of the street party spread.

 


 

OK it’s not our street. One a couple a miles away where we have been doing up a bijou terraced house for my daughter and partner to live in with their imminent child. The Royal Wedding’s a great opportunity to meet their new neighbours properly. Just don’t ask me to coo about Kate’s dress... and I promise not to comment on her consort’s male pattern baldness. Might toast the departed Queen Mum, though. Bet Ma’am was partial to a bit of Blue Stilton.

 

It’s not going to be as posh as Belgravia obviously. Terraces our way come a mite more affordable, but then they are not “Regency”. I stumbled upon a website touting the upmarket quarter’s choice pubs and bars as the best alternative to lining the nearby royal route. Talk about one-upmanship... and I quote:

 

“To keep your weekend regal, why not visit The Ebury, for dinner and cocktails where bride-to-be Kate Middleton was spotted recently – perhaps while planning the big day! Or try the special Royal Wedding menu at The Ebury Restaurant & Wine Bar, a favourite haunt of Prince William, featuring a Poached William Pear with Stilton en croute with a watercress and walnut salad.” Good choice.

 

I was surprised that Stilton only featured once in the rather fanciful culinary combinations gleaned from top chefs by Gourmet Traveller magazine. Nottingham’s Sat Bains (who in the 2007 Great British Menu came up with ‘rhubarb and strawberries, rapeseed oil pastille with Stilton, port and black pepper’) begged her Majesty’s permission to roast a swan. More tongue in cheek, Jacob Kennedy from Soho’s Bocca di Lupo offered up a bee set in royal jelly aspic.

 

It was left to a Frenchman, Pierre Gagnaire, mastermind behind London’s Sketch to suggest a much more tempting dish of iced Stilton parfait and lychee sorbet with rhubarb. Here’s a Stilton parfait recipe (not his) that I intend to take down to the party. If the current weather sticks around, it’s unlikely to stay iced for long!

 


 

 

Parfait of Stilton, Pickled Walnuts & Grapes – Caramelised Onion Chutney

 

Ingredients:

Parfait

500 grams Stilton Cheese

75 grams Butter

10/15 Pickled Walnuts

Bunch of 20/25 Grapes

 

Chutney

3 Medium Sized Red Onions

25 grams Brown Sugar

50/75 ml Red Wine

Splash Balsamic Vinegar

 

 

Method:

Parfait

Put a pan of water on the gas ring and boil

Put Stilton and butter in a mixing bowl (stainless if possible) and place over steam to melt (this prevents burning)

 

Whisk Stilton and butter together until you get a smooth consistency

Pour a third of the mixture into a stainless steel terrine tin or loaf tin (suitable shaped mould which is not metal can be used but you must line it with cling film before filling with mixture).

 

Wait two to three minutes for mixture to start to stiffen, then add grapes in pairs, in a uniformed manner, equal distances apart all the way along the tin.

Pour a third more mixture over grapes, and repeat the process using the pickled walnuts.

 

Cover with 'cling' and put the finished Parfait in the fridge to set.

By applying heat with a blow torch or holding over a gas ring will ease the Parfait out of a metal mould. Or pull ends of 'cling' if you have used a 'cling'-lined mould.

 

Cut to size and serve.

 

Chutney

Slice red onions in to even strips (not too thick)

Put into a hot pan and stir, as the natural sugars are produced from the onions (do not burn)

 

Add brown sugar, splash of balsamic & red wine and stir in.

Simmer on low heat for two to three hours, checking and stirring at regular intervals. You do not want it to burn the bottom of the pan or boil dry.

 

You are looking to reduce this down slowly caramelising the sugar so the chutney is sweet and sticky. Don't be afraid to add a splash more wine or more sugar if needed.