Port & Stilton Sauce

When I first met my now husband, we used to cook together on the weekends and he introduced me to port and stilton sauce which was an instant hit with me even though I wasn’t at that point fully sold on port (oh how things change). I decided to serve it with our Christmas dinner this year as I don’t often have a reason to make it as it’s a usual accompaniment to steak. It did go very well with our fake turkey joint though. I used the recipe from Waitrose but I thought it needed a touch more stilton. Maybe it depends on your blue cheese. We had a lovely port and stilton hamper from my sister in law for Christmas – it’s almost as if she knew our dinner plans.

Serves 4

Ingredients

  • 25g butter
  • 25g plain flour
  • 100g stilton
  • 200ml milk
  • 50ml port
  • pepper

Method

1.) Weigh out the butter, flour, stilton. Add the milk and port to a measuring jug.

2.) Melt the butter in a pan and add the flour. Stir to make a paste then cook off for a couple of minutes.

3.) Crumble in the stilton and melt in the pan.

4.) Add the milk and port mixture gradually until everything is combined, whisking out all the lumps and adding more liquid once the sauce thickens up.

5.) Season with pepper.

Beetroot and Stilton Risotto

I was hesitant about putting this on the blog as I know it’s my third risotto but it’s so different from the other two posts that it merits a post. Also I was quite keen to see how a slow-cooker risotto would come out compared to the usual standing over a pan. There wasn’t much of a difference – maybe a little bit more liquidy but that could have been due to the beetroot which I did use more of than the recipe just due to the size of the packets. My husband has kindly informed me that my picture looks a mess but trust me, it tastes better than it looks. You could switch it up a bit and use goats cheese which is a classic combination with beetroot. I got this recipe from ‘Vegetarian Slow-Cooker’ by Libby Silbermann.

Serves 6

Ingredients

  • 400g beetroots (I got the pre-roasted vac packed beetroot)
  • 1 tsp fennel seeds
  • olive oil
  • 100ml water
  • 1 onion
  • 2 garlic cloves
  • 250g arborio rice
  • 200ml red wine
  • 1 litre vegetable stock
  • 100g walnuts
  • 100g stilton
  • salt and pepper
  • 10g dill

Method

1.) Peel and chop the onion. Heat the oil in a frying pan and add the onion, fry for 5 minutes until soft.

2.) In the meantime, peel and chop the garlic then add to the onions after 5 minutes with the fennel seeds and fry for another couple of minutes.

3.) Add the rice and toast lightly for a couple of minutes. Then pour in the wine and reduce down.

4.) While this is reducing, make up the vegetable stock and add 2/3 of the beetroot to a food processor/blender. If using a blender, also add the water. If not, add the water to the mixture afterwards.

5.) Add the rice mixture and the beetroot puree to the slow cooker with the vegetable stock. Cook on a high-heat for 2 hours.

6.) In the meantime, break up the walnuts and lightly toast in a frying pan until starting to be fragrant. Chop up the remaining beetroot into cubes. Chop up the stilton. Finely chop the dill.

7.) When the slow cooker is ready, add the stilton to the pan and stir to melt. Stir through the dill and top with walnuts to serve.