PDO Stilton is one of nation’s cheeseboard favourites. However, this best loved blue is also remarkably versatile in the kitchen. It’s time to take a fresh look at Stilton and some of its most complementary seasonal ingredients.
- From rib eye steak with blue cheese sauce, red onion and blue cheese pizza, chicken orecchiette, to piping hot roasted veggies – the classic garlic and rosemary pairing embraces the liberal addition of Stilton in a wide range of recipes.
- Cold store pears are available until after Christmas and their wonderful crispness provides contrast to Stilton’s creaminess. A sprinkling of Szechuan pepper introduces some rounded warmth. Create lovely blue cheese bruschetta drizzled with honey or a wintery salad with the addition of walnuts.
- Cheese, chocolate and chilli have wonderfully contrasting flavour profiles – these ingredients work particularly well with red meat and game, especially venison. Roast a haunch then smother with a rich, unctuous Stilton sauce.
- Fennel and paprika is a fantastically aromatic combination. Try adding with Stilton into pork meatballs or stirred through gnocchi. Alternatively, serve with baked eggs or crumbled into savoury scones.
- It’s been an incredible year for mushrooms! Fungi foragers can indulge in the perfectly comforting risotto, sensational soups with Stilton croutons or indulgent garlic mushrooms on toast.
- Forced rhubarb picked by candlelight appears in the depths of winter. Create a compote and serve in chicory leaves with little nuggets of Stilton scattered on top – a fantastically vibrant and fresh tasting canape.
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare