Christmas Port and Stilton terrine recipe
Alessandro Grano, of Androuet's restaurant, has come up with a great Slow Food Christmas centrepiece for vegetarians - a port, stilton and pear terrine. Serve it with a celery, pear and caramelised walnuts salad.
- 500g Farmhouse Stilton, Slow Food Forgotten food
- 60g Tawny Port (you can choose between a Tawny port that has been aged for 10 years in oak more complex and full taste, or Ruby port which is younger and has a sweeter taste)
- 160g walnuts
- 20g demerara sugar
- 6 stalks of celery
- 2 pears
- 200g caster sugar
- 100g olive oil
- 30g sherry vinegar
- Peel one of the pears, cut in half and remove the core.
- Poach in a syrup made with the caster sugar and 500ml of water. Simmer gently until the pear is soft.
- Leave to chill in the syrup until cold, then with a knife cut in thin slices.
- Break up the Stilton in a bowl with your fingers, add the port and mix with your hands until it's fully incorporated with the cheese. Do not overwork the mix.
- Line a terrine pot with cling film, add half of the Stilton mix and press well. Place the pear covering all the spaces. Cover with the rest of the mix and place in the fridge.
- Put the walnuts and sugar in a pan and toast until the walnuts are well coated with caramelised sugar.
- Finely slice the celery and remaining pear, season with salt and pepper and dress with sherry vinegar and olive oil.
- Slice the terrine with a sharp knife served with the salad on the side and garnish with walnuts.
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