From Sainsbury’s
A rich pâté made of tangy Stilton, creamy soft cheese and yogurt with just a hint of nuttiness.
Serves: 6
Preparation time: 10 Minutes
Cooling Time: 120
Ingredients:
100g unsalted butter
50g pistachios, shelled
2 x 200g packs light soft cheese
6 tablespoons natural yogurt
200g rindless Taste the Difference Stilton, crumbled
1½ teaspoons red peppercorns
1-2 whole bay leaves
Freshly ground black pepper
Method:
Gently melt the unsalted butter in a small saucepan. Reserve the butter fat that floats to the top and discard the watery buttermilk that settles at the bottom.
Roast all but 1½ teaspoons of the pistachios, then chop and beat them together with the soft cheese and natural yogurt. Season with black pepper and stir in the Stilton. Don’t crumble the Stilton too much, you want to make sure it stays chunky.
Line a ceramic terrine or small pots with cling film and spoon in the Stilton mixture, pushing it down well. Level the top with a knife.
Pour over the melted butter fat and scatter 1½ teaspoons each of halved pistachios and red peppercorns, and either 1 or 2 whole bay leaves.
Chill for at least 2 hours before serving with oat cakes or walnut bread.