Cavern-cheddar cheese pate
Andrew Mccoy news
SERVES
4
INGREDIENTS
- 15g salted butter
- 1 leek or red onion, finely chopped
- 3 tbsp half-fat crème fraîche
- 1 tsp wholegrain mustard
- dash of Worcestershire sauce
- 140g cheddar
- fresh chives, chopped
METHOD
Melt the butter in a frying pan until it bubbles. Sauté the leek or onion until tender and cooked through.
Stir in the crème fraîche, mustard and Worcestershire sauce with some freshly ground black pepper. Cook, uncovered, for a few minutes to reduce the liquid slightly.
Transfer the mixture to a blender or food processor, add the cheese, and purée in short bursts to a smooth, thick paste. Transfer to a shallow serving dish and chill for at least two hours to firm up.
Sprinkle with chives and serve with cheese and tomato scones or crusty bread.
Great ways with cheese
Leek and roasted-sweet-potato soup with Welsh-rarebit croutes
Wild mushroom and cheddar oatmeal pancakes
