Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FILLING
BASE
- 2 oz Pine kernels
- 4 oz Cream crackers
- 2 oz Grated cheese
CHUTNEY
GARNISH
Preparation
Preheat the oven to 190C/gas 5. Take the cream crackers and the pine kernels and put them into a food processor. Whiz them to a fine crumb. Grate the cheese. Put both into a mixing bowl and pour over the melted butter. Mix and then evenly distribute over the bottom of the cake tin. Press down firmly. Pop into the oven for 10 minutes and this will set the base. Put into a fridge and chill. Now, mash up the Stilton and season with some black pepper. Mix in the single cream. Peel the apples and then grate into a bowl and squeeze over the lemon juice. Give it a stir and then add to the Stilton mixture. Taste and adjust the seasoning if necessary. Put the Stilton over the crumbs and then back into the fridge. Now chop the tomatoes and the mint and then mix together with the vinegar and sugar. Taste and again adjust to your own taste. Season. Once the cheese has chilled for about 15 minutes, garnish. Pick off the mint leaves and overlap around the edge of the cake. Now do the same, going the other way around on the inside of the other leaves. With your fingertips and just before serving, lightly oil the leaves to give a shine to them. Pile the toasted kernels in the middle. To serve, cut like a cake and place a little chutney on the side. This is quite a rich dish and only a little portion is needed, but it is delicious! It also goes well as a savoury, replacing the pudding and cheese at the end of a meal. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
