Stilton Pate

By akselden

Ingredients

• 2 1/2 cups (600 ml,,)milk
• 1 large onion, coarsely chopped
• 2 celery stalks, chopped
• 1 carrot, scraped and chopped Bouquet gami (4 parsley sprigs, 1 thyme spray, 1 bay leaf)
• 1/3 cup (75 g) butter
• 3/4 cup (150 g) flour
• 3 tbsp (45 ml) mayonnaise
• 2 tsp (10 ml) lemon juice
• 3 garlic cloves, crushed
• 1/4 cup (50 g) walnuts, chopped
• 1/2 tsp (2mL) salt
• 1/2 tsp (2mL) black pepper
• 1/8 tsp (1/2 ml) cayenne pepper ,
• 300 g (12 oz.) Stilton Cheese,
• rind removed and crumbled

Preparation

Step 1

Method
Bring the milk to the boil. Reduce heat and add the vegetables and bouquet garni. Cover and simmer for 15 minutes. Remove from heat and set aside until cooled to room temperature. Strain into a large bowl, pressing on vegetables with back of spoon to extract maximum juices. Discard contents of the strainer and set the liquid aside. In medium sized saucepan, melt butter over moderate heat. When foam subsides, remove pan from heat and using wooden spoon stir in flour to make a smooth paste. Gradually add the milk liquid, stirring continuously. Return the pan to the heat and cook, still stirring for 2 to 3 minutes at until sauce is thick and smooth. Remove from heat and set aside to cool, When sauce is cool, beat in the mayonnaise, lemon juice, garlic and walnuts and season with the salt, pepper and cayenne,
Place the cheese in a strainer set over a bowl. Using the back of a wooden spoon: rub the cheese into the sauce until the mixture IS smooth. Spoon the mixture into a serving dish and smooth the surface, Place the pate in the refrigerator to chill fat one hour before serving. Garnish each portion with half a walnut.
Serves 8 to 10