8 oz (225 g) Blue Stilton cheese
3 oz (75 g) 6 tbsp butter, softened
1 tbsp (15 ml) chives, or spring onion tops, chopped
1 small stick celery
finely chopped pinch of cayenne pepper
salt and freshly ground pepper
1 tsp (5 ml) cognac, or a few drops of Worcestershire sauce
40 g (1 1/2 oz) fine dry breadcrumbs
2 tbsp (30 ml) finely chopped fresh parsley
3 oz (75 g) 6 tbsp butter, softened
1 tbsp (15 ml) chives, or spring onion tops, chopped
1 small stick celery
finely chopped pinch of cayenne pepper
salt and freshly ground pepper
1 tsp (5 ml) cognac, or a few drops of Worcestershire sauce
40 g (1 1/2 oz) fine dry breadcrumbs
2 tbsp (30 ml) finely chopped fresh parsley
method
1. Crumble the cheese into a bowl with the butter and beat to a smooth paste.
2. Beat in the chives or spring onion tops, celery, seasonings, and cognac or Worcestershire sauce. If mixture is very stiff, beat in a little more butter.
3. Check seasoning carefully. Roll into balls about 1 cm (1/2 inch) in diameter.
4. Mix the breadcrumbs and parsley on a plate. Roll the cheese balls in the mixture so that they are well coated. Chill.
5. Serve as they are, or pierced on a cocktail stick.
2. Beat in the chives or spring onion tops, celery, seasonings, and cognac or Worcestershire sauce. If mixture is very stiff, beat in a little more butter.
3. Check seasoning carefully. Roll into balls about 1 cm (1/2 inch) in diameter.
4. Mix the breadcrumbs and parsley on a plate. Roll the cheese balls in the mixture so that they are well coated. Chill.
5. Serve as they are, or pierced on a cocktail stick.
serving amount
makes about 24
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
