| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Butter or vegetarian margarine |
| 1 |
bn |
Spring onions; finely chopped |
| 2 |
fl |
Crusted port* |
|
|
Half a lemon; zest of |
| 4 |
oz |
Vegetarian Stilton; crumbled |
| 1 |
sm |
Bunc parsley; finely chopped |
|
|
Freshly ground black pepper |
|
|
* Most port is fined with gelatine; crusted port is |
|
|
; always suitable. |
INSTRUCTIONS
1. Melt the butter in a saucepan and gently sweat the spring onions until
soft. Remove from heat and allow to cool. When cool, add the port and
simmer gently for 3 minutes.
2. Add the remaining ingredients and stir well.
3. Transfer to a blender and process until the mixture has bound. Check the
seasoning.
4. Divide between individual ramekins and refrigerate for at least 2 hours.
5. Serve with melba toast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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