Creamy Stilton
Mushrooms
Always a favourite with our guests, a fairly rich starter.
Recipe- serves 2
Button Mushrooms about 12 per person, or small chestnut mushrooms about
6 per person.
50g (1oz) unsalted butter
100g (2oz) Crumbled Stilton
6 tbsp Double Cream
Method
1) Clean and trim mushrooms, small ones can be left whole,
larger ones should be halved or quartered.
2) Melt butter in a heavy based pan. Cook mushrooms gently for 4 - 5
mins, until tender.
3) Add crumbled stilton and double cream, test for seasoning,
(not always required as stilton can sometimes be salty).
4) Heat through thoroughly, do not allow to boil.
5) Serve in warmed dishes or ramekins, with mixed salad leaves and
balsamic dressing, and crusty granary bread. |
Pears Poached in Red Wine
A light but delicious end to any meal
Recipe - serves 4
4 pears i.e Rocha
Approx half bottle of red wine.
6 cloves
piece cinnamon stick
1 tsp sugar.
Method
1) Put wine, sugar and spices into a heavy based pan, bring to
the boil slowly.
2) Stand pears in wine, wedge in if possible, and spoon wine
over them. If they won't stand up keep turning them to ensure
an even colour.
3) Cover pan and simmer gently until the pears are tender, remove
pears from pan and keep warm.
4) Reduce wine mixture to about half.
5) Serve pears with a little of the wine reduction spooned over
them and creme fraiche. |
