Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread
Photography Nick Tresidder.
Serves: 6
INGREDIENTS
Walnuts
½ teaspoon each sea salt and ground cumin
¼ teaspoon each freshly ground pepper and paprika
pinch of cayenne
1 tablespoon butter
½ cup roughly chopped walnuts
1½ tablespoons brown sugar
Pâté
125 grams cream cheese at room temperature
250 grams Stilton or other soft blue cheese, crumbled
2 tablespoons cream
1 tablespoon brandy
1 tablespoon finely chopped chives
1 tender inner stalk of celery, finely sliced
To serve
walnut bread, sliced and toasted
METHOD
Walnuts: Combine the spices and set aside. Melt the butter in a small saucepan and cook the walnuts for 1 minute. Add the sugar and cook until the nuts have caramelised. Do not allow the nuts to get too dark or they will taste bitter. Tip onto a plate and sprinkle over the spices, turning to coat. Set aside to cool and harden.
Pâté: Beat the cream cheese until smooth. Add the Stilton, cream, brandy and chives and beat until just combined. Tip into a bowl and stir in the celery and most of the walnuts. Spoon into glass jars or a serving dish and sprinkle with the remaining walnuts.
Serve with thin slices of toasted walnut bread.
Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Asian Noodles with Sesame Dressing and Barbecue Pork, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.