As one of the few cheeses that freezes well Stilton is also an ingredient fitting for today's fast-paced lifestyle where a small amount can transform the simplest of dishes... and the rest can be saved for later.

For more information and more recipe ideas from TV star Gizzi Erskine log on to www.stiltoncheese.com

Stilton Risotto With Sausage, Spring Greens And Crispy Sage

There are a couple of keys things you need to know when making a risotto. You need good ingredients, you must sweat your onions slowly in order to get the sweetness out of them and you must stand over the risotto stirring continuously to get the starch to come out. A great sociable dish to make while nattering to your friends over a glass of wine.

Serves 4
Preparation time 15 minutes
Cooking time 30 minutes

Ingredients

• 1 tablespoons olive oil
  
• 4 Italian pork sausages with fennel, (if you can’t find them just use a high meat content sausage or gluten free ones)
  
• 1 tablespoon butter
  
• 1 onion, finely chopped
  
• 3 cloves of garlic, finely chopped
  
• 1 glass of white wine
  
• 750ml hot chicken or vegetable stock
  
• 1 small head of spring greens, outer leaves and stalks removed, then finely sliced
  
• 100g Stilton cheese, crumbled
  
• 2 tablespoons oil
  
• A handful sage leaves

Method

Remove the sausages from their skins. Heat the oil and butter in a heavy bottomed pan and add the sausages to the pan, with a wooden spoon break them up so the sausages resemble small meatballs. It doesn’t matter if some of the sausages break up too much as it simply adds to the whole texture.

When the meat is browned remove from the pan with a slotted spoon and drain out any excess oil so there is only 1 tablespoon left in the pan.

Add the onions and fry over a lowish heat for 10 minutes or until the onions have softened. For the last minute of cooking add the garlic to the pan.

Add the rice and stir for a minute or two to coat the grains of rice. Pour over the glass of wine and keep stirring while the wine is absorbed into the grain. Gradually ladle the hot stock into the risotto letting it absorb between each ladle. Keep stirring it too as this encourages the starch to come out which is what makes risotto have that creamy texture.

When you’re at your last 3 ladlefuls of stock add in the spring greens. The rice is ready when the grains are cooked but still have a little bite to ensure the rice is loose but not soupy. Add in the Stilton and watch the risotto become rich and velvety.

In a separate small frying pan heat the oil. Add the sage leaves and fry for a minute or two until crisp. Serve the risotto with a scattering of sage leaves.

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Caramelised Fennel And Stilton Tart

The aniseed notes of fennel work magic when paired with Stilton cheese and what better way to show them off than in an aromatic tart. You can make them individual sized for a dinner party starter too.

Makes 6 slices
Preparation time 30 minutes
Cooking time 1 hour

Ingredients

• 1 x packet all butter shortcrust pastry
  
• A good knob of butter
  
• 3 fennel bulbs, trimmed, halved and finely sliced
  
• 1 tablespoon of Pernod, if you have it to hand
  
• 1 teaspoon brown sugar
  
• 3 egg yolks
  
• 150ml double cream
  
• 150g Stilton cheese, crumbled

Method

Roll out the pastry on a lightly floured surface then line a 25cm tart case. Chill in the fridge or freezer for 20 mins.

Heat oven to 200C. Line the case with baking paper and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans and finish baking for a further 10 minutes until the pastry is golden. Leave to cool in the case.

While the pastry is cooling, heat the butter in a pan and cook the fennel over a lowish heat for 10 mins, stirring occasionally. Add the alcohol and sugar and finish cooking for a further 10 minutes until they become sticky and golden. You must make sure all the liquid has been evaporated. Take them off the heat and let them cool a little.

Meanwhile, gently beat together the eggs and cream. Add in the
Stilton cheese then season accordingly. Fill the tart case with a layer of fennel then cover with the Stilton filling before baking for
20-25mins until just set and golden. Leave to cool before serving.
I’d say it’s best served warm.

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The Ultimate Steak And Stilton Sandwich

A good steak sandwich is not to be missed, but with the inclusion of Stilton its deliciousness becomes stratospheric! It’s worth spending the time to make the caramelised onions, but no one is going to frown at you if you cheat with some onion marmalade.

Serves 4
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients

• 2 tbsp olive oil
  
• 1 large red onion, finely sliced
  
• 2 sirloins or rump steaks, about 200g each
  
• 2 teaspoons English mustard
  
• 100g Stilton cheese
  
• 100g watercress
  
• 4 mini ciabatta or crusty rolls, halved
  
• Olive oil to drizzle

Method

Heat the olive oil in a frying pan. Add the onion and season.

Cook on a medium heat for 10-15 minutes until golden and caramelised.
Heat a griddle pan until smoking before adding the seasoned steaks for 2-3 minutes each side for rare or medium, then rest for 10 minutes.

Carve the rolls in half horizontally then lay them on the griddle cut face down for a minute until a little charred.

Whip them off the grill, then drizzle with a little olive oil.

Slice the meat about 1 cm thick. Fill each roll with steak, Stilton, watercress, onions and mustard and serve.

Pork Chops With Stilton, Pears And Sage Wrapped In Parma Ham

Sprucing up the humble pork chop with a few sprigs of sage, some pears and a good wedge of Stilton, all wrapped up in a couple of Parma ham slices. Sounds pretty sexy doesn’t it and it couldn’t be easier. Bung them in the oven and they come out looking fit for a king.

Serves 4
Preparation time 10 minutes
Cooking time 25 minutes

Ingredients

• 1 tablespoon olive oil
  
• Sea salt and freshly ground black pepper
  
• 4 pork loin chops (if doing this for a dinner party, then get your pork chops from a rack or loin from your butcher and ask for them to be
  French-trimmed as they look really attractive)
  
• 8 fresh sage leaves
  
• 1 ripe pear, cored, halved then sliced into 12
  
• 150g Stilton cheese, cut into 4 slices
  
• 4 slices Parma ham

Method

Preheat the oven to 200C. Rub the pork chops with some olive oil and seasoning then lay on a chopping board. Place 2 sage leaves on top of each chop, then top each chop with 3 slices of pear and a slice of Stilton cheese.

Wrap each chop with a slice of Parma ham. If you have a big chop you may need a couple of extra slices of ham.

Lay the chops in a baking tray and drizzle with olive oil, then put them into the oven. Bake for 25 minutes or until crisp and golden. Leave to rest in the pan for 10 minutes before serving. Serve with mash, then spoon over all the juices from the pan.