| | Parfait of Stilton, Pickled Walnuts & Grapes Caramelised Onion Chutney.
Ingredients: Parfait 500 grams Stilton Cheese 75 grams Butter 10/15 Pickled Walnuts Bunch of 20/25 Grapes | Chutney 3 Medium Sized Red Onions 25 grams Brown Sugar 50/75 ml Red Wine Splash Balsamic Vinegar |
Method: Parfait -
Put a pan of water on the gas ring and boil -
Put Stilton & butter in a mixing bowl (stainless if possible) and place over steam to melt (this prevents burning) -
Whisk stilton & butter together until you get a smooth consistency -
Pour 1/3 of the mixture into a stainless steel terrine tin or loaf tin (suitable shaped mould which is not metal can be used but you must line it with cling film before filling with mixture). -
Wait 2/3 minutes for mixture to start to stiffen, then add grapes in pairs, in a uniformed manner, equal distances apart all the way along the tin. -
Pour 1/3 more mixture over grapes, and repeat the process using the pickled walnuts. -
Cover with 'cling' and put the finished Parfait in the fridge to set. By applying heat with a blow torch or holding over a gas ring will ease the Parfait out of a metal mould. Or pull ends of 'cling' if you have used a 'cling'-lined mould. Cut to size and serve! Chutney -
Slice red onions in to even strips (not too thick) -
Put into a hot pan and stir, as the natural sugars are produced from the onions (do not burn) -
Add brown sugar, splash of balsamic & red wine and stir in. -
Simmer on low heat for 2/3 hours, checking and stirring at regular intervals. You do not want it to burn the bottom of the pan or boil dry! -
You are looking to reduce this down slowly caramelising the sugar so the chutney is sweet and sticky. Dont be afraid to add a splash more wine or more sugar if needed. Bon Appetit! | | | | | |
