Platter

PEPPER, MUSHROOM & STILTON SALAD STARTER PLATTER

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Serves time: 4

This mix of Stilton based starters makes a perfect sharing platter for a dinner party or just for appetisers before a family meal. Serve them all together and let people dig in!

Ingredients

G / ML CUPS / OZ

For the peppers

  • 2 Romano or red peppers halved
  • 115 grams Stilton cheese crumbled
  • 115 grams chestnut mushrooms quartered
  • 6 sun-dried tomatoes drained and sliced
  • 12 black olives
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon flat leaf parsley chopped
  • sea salt to taste
  • freshly ground black pepper to taste
  • extra virgin olive oil for drizzling

For the mushrooms

  • 125g butter
  • 5 shallots finely chopped
  • 150g white bread crumbs
  • 125g blue Stilton cheese
  • 1 tbsp freshly chopped sage
  • 2 tbsp freshly chopped parsley
  • 300g open cap mushrooms

For the salad

  • 2 tbsp honey
  • 1/3 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 pears
  • 3 cups rocket leaves
  • 100g Stilton
  • 3/4 cup walnuts

For the peppers

  • 2 Romano or red peppers halved
  • 4 oz blue Stilton cheese crumbled
  • 4 oz chestnut mushrooms quartered
  • 6 sun-dried tomatoes drained and sliced
  • 4 anchovies drained and chopped
  • 12 black olives
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon flat leaf parsley chopped
  • sea salt to taste
  • freshly ground black pepper to taste
  • extra virgin olive oil for drizzling

For the mushrooms

  • 4oz butter
  • 5 shallots finely chopped
  • 5oz white bread crumbs
  • 4oz blue Stilton cheese
  • 1 tbsp freshly chopped sage
  • 2 tbsp freshly chopped parsley
  • 11oz open cap mushrooms

For the salad

  • 2 tbsp honey
  • 1/3 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 pears
  • 3 cups rocket leaves
  • 100g Stilton
  • 3/4 cup walnuts

Method

  1. For the mushrooms, follow the recipe on our main recipe page! Make as much or as little as you like - they're super easy.
  2. Preheat oven to 200 degrees C/400 degrees F/Gas mark 6. Remove the seeds from the peppers, leaving the stalks in tact. Wrap a little foil around the stalks to protect them when in the oven.
  3. Place the peppers, cut side uppermost, on a baking sheet. Drizzle with a little oil and season with sea salt and black pepper. Bake for 20 minutes or until the peppers have started to char.
  4. Meanwhile, heat a little more oil in a frying pan. Saute the mushrooms for 5 minutes. Transfer to a bowl and add the cheese, tomatoes, olives and parsley. Season with black pepper.
  5. When the peppers have charred, remove them from the oven. Spoon the Stilton mixture into the peppers and drizzle with the vinegar and a little more oil.
  6. Grill for 5 minutes, or until the cheese has melted.
  7. For the salad: place the rocket in a bowl. Mix together the honey, oil and vinegar, season well and drizzle over the rocket leaves. Peel and cut the pears into small rough pieces, and toss through with the Stilton.
  8. Serve all the starters together on a big platter for your guests to help themselves