Port and stilton pâté

For the pâté
50g (2oz) unsalted butter
6 spring onions, finely chopped
50ml (2fl oz) port
1tbsp finely grated lemon zest
125g (4oz) Stilton, crumbled
1 small bunch flat-leaf parsley,
finely chopped

For the cranberry chutney
250g (9oz) fresh cranberries
65g (21/2oz) golden caster sugar
1tsp each allspice and paprika
Melba toasts or crispbreads to serve

For the port wine jelly
2-3 leaves of gelatine
150ml (1/4pt) port

A rich and fabulous pâté with a cranberry chutney

In short	Preparation time: 30 mins Cooking time: 10 mins Total time: 40 mins Serves: 4 people Cuisine: British Course: Soups, starters & snacks
Nutrition (per portion)	387 calories 21g fat (14g saturates)

Method

1 For the pâté, melt butter in a saucepan, gently sweat spring onions until soft. Add port and simmer for 3-4 minutes. Add remaining ingredients and stir well. Remove from heat and blend thoroughly in a processor. Season with freshly ground black pepper then divide between 4 small ramekins. Cover and chill.

2 Make the chutney by placing all ingredients in a small saucepan with 3tbsp water and bring to the boil. Reduce the heat to medium and stir. Cook gently for 8-10 minutes or until cranberries have softened. Remove from heat. When cool, transfer to a small serving bowl and set aside.

3 Make the jelly seal for the pâté by placing the gelatine leaves in a bowl of cold water and leave to soften for 12-15 minutes. Heat the port in a small saucepan until boiling and then remove from the heat. Remove softened gelatine from the water and squeeze out any excess before adding to the port. Stir to dissolve and allow to cool, then pour over the prepared pâté to seal. Return to the fridge and chill until set. Serve with the chutney and thin Melba toasts or crispbreads.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

Menu suggestions for this recipe

What are tags?

blue cheese | British food | SHE | starters | wine

Print | Email

Comments

to our magazines

and email newsletters

In this month's issue of...

subscribe now!

TRINNY & SUSANNAH show you what to wear
MAKEOVER ISSUE: 283 ways to look and feel fabulous
Transform your HOME
Secrets to good SEX
DECLUTTER your life
Anti-ageing hair styles

Community

Forums

	Bideshi---I'm coming over! In Prima By ~kimberly 1/8/2009 9:34:49 AM
	Where's Lazycat? In Prima By patali 1/8/2009 9:31:56 AM

View all forums

Blogs

	How to say 'tuna' to someone who's deaf By Carol_Muskoron: 7/1/2009 2:20 PM GST
	My Sub-Zero New Year By Lindsay Nicholson, GH Editor: 7/1/2009 10:14 AM GST