Stilton Parcels Apple Sauce Recipes

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.

APPLE AND STILTON SOUP

Steps:

• Core but do not peel the apples, and cut into walnut-sized pieces.
• Melt the butter in the oil and fry the inion and potatoes in it over a medium heat for 3 - 4 minutes.
• Season generously and add the apple chunks and water.
• Bring to the boil and simmer for 15 minutes until fruit and vegetables are soft.
• Put into a food processor or liquidiser and blend until fine.
• Add half of the Stilton and blend again.
• Re-heat the mixture.
• Serve in bowl with the remaining cheese, crumbled with a fork, sprinkled on top.

STILTON AND SPINACH PARCELS

Steps:

• Preheat the oven to 200C, 400F, Gas Mark 6.
• Remove any excess water from the spinach and place in mixing bowl together with the spring onions and egg yolk. Season with salt, pepper and nutmeg and blend thoroughly. Set aside.
• Remove the rind from the cheese and cut into 8 equal sized cubes. Set aside.
• Cut each sheet of phyllo pastry into quarters (16 quarters) and brush with a little melted butter. Cover with a damp cloth whilst you assemble the parcels.
• Divide the spinach mixture into 8 portions and place one portion in the centre of one piece of phyllo pastry. Push a cube of Stilton into the centre of the spinach filling so that it is completely surrounded by the spinach mixture.
• Fold over the edges of the pastry to form a parcel, then place, seam side down, onto another piece of pastry and fold up to enclose the first parcel.
• Brush liberally with melted butter on all sides, place on a baking sheet and cover lightly with damp kitchen paper whilst you make up the remaining parcels. You will end up with 8 parcels in all.
• Bake for about 15 minutes until golden brown.
• Meanwhile, in a mixing bowl, stir together the yogurt and mint and season with salt and pepper.
• To serve - transfer the parcels onto individual serving plates, garnish with watercress and serve the sauce on the side.