From djw1005@cus.cam.ac.uk Tue Jan 9 16:28:25 2001 Date: 8 Jan 2001 22:57:55 GMT From: "D.J. Wischik" Newsgroups: uk.food+drink.misc Subject: Re: Stilton recipe question Adrian Marsh Tupper wrote: >I have a wedge of stilton left over from Christmas. >I don't really want to make soup or quiche. I was wondering about a >sort of pate or compote. Does anyone have a good recipe? Or any >other suggestions? I used up lots of stilton by making a mushroom and stilton sauce for pasta. Rough recipe: 1-2 onions, chopped finely 4 sticks celery, chopped finely small handful dried porcini mushrooms 250g shiitake mushrooms, chopped coarsely 450g stilton (or more), in large crumbs chives or borage or celery leaves for garnish, chopped finely Fry the onion and celery in a little butter or olive oil. Cut the dried mushrooms into small pieces with scissors (it is so much easier with scissors, I find) and heat gently in about 750ml water (or more or less, depending on how runny you like your pasta sauce) until the stock is flavoursome. Add the mushroom stock to the onion, cook a few minutes longer. Make your pasta. (These quantities of ingredients are for 7 eggs worth of tagliatelle, which fed about 10 of us as a starter.) A few minutes before the pasta is ready, add the shiitake mushrooms and most of the stilton to the hot mushroom stock. When the pasta is ready, toss it with the sauce, the remaining stilton, and the herbs. I figure this counts as 'fusion cuisine'. We had panettone bread-and-butter pudding for dessert, too. Damon.