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Cooking with Stilton

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About
Remnants of Christmas Stilton can be rescued before they get too high and dry with one of these ideas culled from London professionals, of the generation that has grown up making confident use of British ingredients, which formerly took second place to anything French.

John King of the Ritz Club, Piccadilly, deep-fries ½in cubes of Stilton in a light batter and serves them on fresh salad leaves with a dribble of sweet cranberry purée over the top. Kevin Kennedy of Boulestin bundles finely diced Stilton mixed with chopped and sautéed chanterelles into small pouches of buttered phyllo pastry, brushes them with egg-wash and bakes them for 15 minutes in a hot oven.

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