Port And Stilton Sauce Recipes

ROAST RIB OF BEEF WITH PORT AND STILTON GRAVY

Steps:

• Preheat the oven to 450 degrees F (220c/ gas mark 7).
• Take your beef out of the refrigerator to bring to room temperature, which could take 1 hour or possibly more.
• Put the onion slices into a roasting tin and sit the beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an "L" shape. Smear the oil over the white fat of the rib, and sprinkle with the salt, thyme and cayenne pepper. Cook according to the beef's weight and your taste. I like my beef nice and underdone, so I give it 15 minutes per pound (33 minutes per kg) which means, for a joint this size, a cooking time of about 2 hours unless the beef is straight out of the refrigerator, in which case, add another 20 minutes or so. If you want medium beef, give the joint, from room temperature, 20 minutes per pound (44 minutes per kg), and if you like well-done meat, 30 minutes per pound (66 minutes per kg). As for feeding capacity, this size of joint will certainly look over a big tableful, from 8 with lots of leftovers to 14, without the definite promise of them.
• When the beef comes out of the oven, remove to a carving board and allow it to rest in a warm part of the kitchen under a tent of foil for 30 minutes before carving; or just leave, tented in its tin, for the same time. Do not start clearing up the tin, even if you have taken the beef out, however, as you will need some of the pan juices and onions for the gravy.
• In a saucepan over low heat, add 2 tablespoons of the fatty juices from the beef tin. To make a roux, whisk in the flour, and then the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. If you want to blend the onions into the stock, do so now. Be sure to avoid adding any blackened onions. Put the onions in a blender with the beef stock and mix together. Or leave the stock just as it is, straight out of the tub. Take the saucepan off the heat, and gradually whisk in the beef stock. Whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef.

STEAKS AND STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
• Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

POTTED STILTON WITH PORT AND WALNUTS

Steps:

• To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
• (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
• Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
• Scatter the walnuts over the top & press them in slightly, then leave it to set.
• Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!

MUSHROOMS WITH PORT AND STILTON SAUCE IN A BREAD BOWL

Steps:

• In a skillet, heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Saute the mushrooms in the melted butter, stirring, until they are golden and season them with salt and pepper.
• Heat the Port ( You are going to ignite it and heating it before hand is necessary for it to ignite.) Add the heated Port to the skillet and ignite it, shaking the skillet gently until the flames go out.
• Stir in the Stilton and the heavy cream and cook the mixture over moderate heat, stirring, until the cheese is melted.
• Brush the insides of the hollowed out rolls with the remaining melted butter. Toast the rolls on a baking sheet under a preheated broiler, about 4 inches from the heat until they are golden.
• Divide the mushroom mixture between the rolls and garnish with chopped parsley.

GRILLED FIG AND STILTON SALAD WITH PORT WINE VINAIGRETTE

Steps:

• Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
• Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
• Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
• Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.

PORK TENDERLOIN WITH STILTON & PORT

Steps:

• Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
• Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
• Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
• To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.

POTTED STILTON

Steps:

• 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.
• 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.

WALNUT & STILTON ORZOTTO WITH ROASTED SQUASH & PORT SAUCE

Steps:

• Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil. Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step 4.
• Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters. Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside. Heat oven to 200C/180C fan/gas 6.
• For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.
• Meanwhile, make the orzotto. Warm the walnut stock. Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but don't colour. Stir in the garlic and cook 3-4 mins more. Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesn't burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks 'thirsty', stirring occasionally to prevent it from sticking to the pan. (You'll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender - 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).
• When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the stilton and a knob of butter. Stir and season, remembering stilton can be very salty.
• To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto. Garnish with the roasted squash and walnut halves, a few small pieces of stilton and leaves.