STILTON & CHUTNEY RAREBIT BITES
The chutney for this moreish canape can be made in bigger quantities and stored in jars for a couple of months - delicious with cheese and crackers
Provided by Laura and Jess Tilli
Categories Buffet, Snack, Starter
Time 55m
Number Of Ingredients 9
Steps:
- Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
- To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 8 grams protein, Sodium 0.61 milligram of sodium
STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST
A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
- Put the cheese into a mixing bowl and mash with a fork.
- Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
- Mix well & set aside.
- Place all the slices of bread on to the lined grill pan and toast until just golden brown.
- Take out and spread the UNTOASTED side with butter.
- Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
- Sprinkle with the Cayenne pepper.
- Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
- Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
- The ultimate supper dish!
- If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.
Nutrition Facts : Calories 564.5, Fat 42.4, SaturatedFat 21.3, Cholesterol 85.6, Sodium 1167.2, Carbohydrate 29.5, Fiber 2.3, Sugar 3, Protein 18.6
APPLE AND STILTON WELSH RAREBIT BITES
Number Of Ingredients 9
Steps:
- 1. Heat a grill pan over medium-high heat. Brush baguette slices with melted butter; working in batches, grill, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment paper-lined baking sheet. Layer 2 apple slices on each toast; set aside. 2. Arrange an oven rack 4″ from broiler and heat broiler to high. Mix cheese, crème fraîche, Worcestershire, dijon, honey, salt and pepper in a small bowl. Spread about 1 tbsp. of the cheese mixture over each toast. Broil until topping is melted and golden brown, about 4 minutes.
ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT
An absolute classic British dish. A wonderful veggie centerpiece for Christmas. Well worth the effort. The rarebit can be made up to a week in advance.
Provided by PinkCherryBlossom
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- For the rarebit:.
- Put cheeses and milk in pan, heat gently until cheese has melted.
- When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
- When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
- For the bubble:.
- Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
- Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
- Fry the onions in half the butter for 5 minutes and cool.
- Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
- Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
- For the parsnips:.
- Heat the oven to 230°C.
- Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
- The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
- Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
- If needed the cake can now be kept covered and chilled for several hours.
- For the sauce:.
- Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
- To serve:.
- Heat the oven to 200°C.
- Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
- The remaining rarebit mix can be melted onto bread, pasta or potatoes.
- Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.
Nutrition Facts : Calories 381.8, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.4, Sodium 375.3, Carbohydrate 42.3, Fiber 3.9, Sugar 7.1, Protein 7
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