Apricot Stilton Pots Recipes

WHITE STILTON AND APRICOT SCONES

Steps:

• Preheat the oven to 200ºC/180ºC/400ºF (gas mark 6).
• Combine the flour and salt in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs - this is easier to do once the butter has reached room temperature.
• Now add the cheese, the dried apricots and the spring onions to the mixture and combine well.
• Gradually, add enough milk to make the mixture bind together. Don't worry if it sticks to your hands a little at this stage - you can add a touch of flour to make it easier to handle if necessary.
• Roll the mixture out until it is about 2½ cm (1 inch) thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 6 scones, gathering the cuttings together and re-rolling as necessary.
• Sprinkle a little flour on the worktop and dip the bottom of each scone in the flour before placing them on an ungreased baking tray.
• Bake for 12-14 minutes until golden brown.

APRICOT STILTON POTTED CHEESE

Steps:

• Crumble the stilton into a separate bowl.
• Beat the softened butter until smooth and creamy; mix in the stilton.
• Pack into small ramekins and smooth down the tops.
• Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
• Will refrigerate for a week, or freeze for two months.

STILTON CHEESE AND WALNUTS WITH DRIED APRICOT AND PISTACHIO DUST ON ENDIVE LEAF

Steps:

• In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately.