FILLING
8 oz Stilton
2 Dessert apples
2 Floz single cream
1 Lemon; juice of
Black pepper
–BASE–
2 oz Pine kernels
4 oz Cream crackers
6 oz Butter
2 oz Grated cheese
CHUTNEY
1 Punnet of cherry tomatoes
2 Sprigs fresh mint
2 ts Soft brown sugar
3 ts White wine vinegar
Salt and black pepper
GARNISH
2 oz Toasted pine kernels
Lots of big leaves of mint
Sunflower oil
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.
Yields
8 servings