• Ingredients: 23
  • Serves: 2

Stilton and hazelnut spread with stilton, crumbled and softened, cream cheese, softened, tawny port or medium-dry sherry, or to taste, chopped toasted and skinned hazelnuts plus additional for garnish if desired, melba toast as an accompaniment.

Ingredients

  • 1/2 lb. Stilton, crumbled and softened
  • 4 oz. cream cheese, softened
  • 3 tbsps. Tawny Port or medium-dry Sherry, or to taste
  • 1/3 cup chopped toasted and skinned hazelnuts plus additional for garnish if desired
  • Melba toast as an accompaniment

For blueberry sauce

For lemon mousse

  • Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pcs.
  • 1 cup white wine
  • 1 cup water
  • 1 tsp. whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tbsps. capers
  • 1 bunch watercress
  • fresh chives

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated.

    For this step you will need

  2. Step 2 Transfer the spread to a crock or ramekin and chill it, covered, until it is firm. (The spread may be made 3 days in advance and kept covered and chilled).

To toast and skin hazelnuts:

  1. Step 3 In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister.

    For this step you will need

  2. Step 4 Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.