This simple quick to make starter is a real festive treat.
Created by Robin, this was one of the most popular starters on the menu in the Royal Oak of Luxborough back when Robin (our chairperson) and Helen Stamp owned it in the late 80/90s, and still finds its place on their table for special meals.
It should only take around 15 minutes to prepare but is best served after being chilled for a couple of hours or more to allow the ingredients to set.
I serve it with a small salad garnish, a bit of Melba toast and butter matchsticks.
Ingredients (serves 4)
110 gm Stilton cheese
110 gm Cottage cheese
25ml port
1 clove garlic (finely chopped)
Method
Cut away any hard crust on the Stilton and chop the remainder up, briefly soften it in the microwave (around 15-20 seconds should do it) then add the cottage cheese, garlic and the port and mix together in a bowl.
Poor the mix into a small dish and refrigerate for a few hours, (I use a take-away container with lid so your whole fridge doesn’t smell of garlic!)
To make the Melba toast, simply toast some sliced bread, then take the crusts off and slice in half between the toasted edges. Now toast the inside edges under the grill for just a few moments, beware they will burn quickly as they are very thin.
To make the butter look a little special, make sure you have a cold block of butter from the fridge and quickly slice it up into matchsticks then put it back in the fridge until you serve up.
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