|Sausage, Stilton Cheese Mash and Onion Gravy|
Add an extra twist to this traditional dish by adding some Stilton. The mash becomes creamier, more indulgent and richer. Serves 2.
- 3-4 large potatoes, peeled and chopped into big chucks
- 1-2 Tablespoons of butter
- 50ml Milk
- 100g Stilton cheese, crumbled
- 1 Teaspoon of Olive oil
- 4 Pork Sausages
- 1 Onion, peeled and thinly sliced
- 1 Tablespoon of Plain Flour
- 100ml Red Wine
- 400ml Beef Stock
- Salt and Pepper to taste
- Preheat the oven to 180C. Place the potatoes into a large pan and cover with cold water and one teaspoon of salt. Bring to the boil and then cook for 15 minutes or until softened anad cooked through.
- While the potatoes are cooking heat the oil in a frying pan and fry the sausages for one minute on each side or until they are browned all over. Transfer them to a baking tray and put them into the oven to continue cooking for approximately 8 minutes. When they are cooked, let them rest for about 5 minutes.
- Add the sliced onions to the frying pan and fry over a low heat for 10 minutes or until softened and golden. Add flour to the pan then add the red wine, stir continuously. Gradually add the beef stock until combined and let the gravy bubble away gently for a few minues until it becomes syrupy. Season as required.
- When potatoes are done drain them and tip back into the pan. Mash until smooth. Add the milk, butter and Stilton and whip together until its becomes smooth and holds its shape. Again season to taste.
- To serve, place a dollop of mashed potatoe in the centre of a plate, top with a couple of sausages, then drizzle with Onion, and Red Wine Gravy.
|Pear and Blue Stilton Crumble
- 450g ripe pears peeled, cored and cut into chunks
- 450g cooking apples peeled, cored and sliced
- 75g Blue Stilton crumbled
- 1/2 teaspoon ground cinnamon
- 2 tablespoons Ruby port
- 275g plain flour
- 50g chopped walnuts
- 75g butter
- 75g Blue Stilton crumbled
- 100g brown sugar (reduce according to taste)
- Cook fruit over low heat with the port until beginning to soften, add sugar & cinnamon.
- Place in a medium sized baking/pie dish.
- Rub the butter into the flour until it resembles breadcrumbs, stir through the walnuts, sugar and crumbled cheese.
- Spread the crumble mixture evenly over fruit (do not press down to hard on mixture).
- Bake at 180°C/Gas 4/350°F for approx. 30-40 mins. until the topping is lightly browned.
- Delicious with some Crème Fraiche.
- 2 medium red onions finely chopped
- 1 tablespoon olive oil
- 25g/1oz butter
- 1 tablespoon balsamic vinegar
- 2 tablespoon crème fraiche
- 1 tablespoon single cream
- Few drops Tabasco sauce
- 55g/4oz crumbled Blue Stilton
- Freshly ground black pepper
- Sauté the onions in the oil and butter until soft and beginning to brown. Add vinegar and cook over a high heat until caramelised.
- Mix together crème fraiche, cream and Tabasco sauce until smooth
- Season with black pepper, fold in crumbled Blue Stilton and caramelised onions.
- If mixture is a little too thick, loosen with a little milk or water.
- Serve with some bread sticks and crudités to dip. Alternatively spread onto some savoury biscuits and serve with an aperitif.