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Apple and Wensleydale Pate Veg CD HD English 70mins plus chilling
Serves 4 Cold Vegetarian Fruit Nuts Vegetables Starter Appetizer Hors d'oeuvre Gluten Wheat Free Eggless England British Europe
Ingredients 50g/2oz Butter 1 Large Eating Apple, peeled cored and diced 125g/5oz Wensleydale Cheese, grated 75g/3oz Cream Cheese 50g/2oz Walnuts, crushed Mixed Continental Salad leaves to serve Walnut Oil to serve
Instructions
1.
Melt the butter in a pan, add the
apple and sauté gently until soft.
2.
Meanwhile, in a bowl, beat together the two cheeses.
3. Once the apples are very soft, add them to the cheese mixture, and mix well.
4.
Cover the bowl with Clingfilm and chill for one hour, until firm enough to
handle.
5.
Form the cheese and apple mixture into two barrels, each about 12cm/5 inches long
and 2.5cm/1 inch diameter. Roll each barrel in the crushed nuts return to the
fridge to chill.
6. To serve - arrange the salad leaves on individual plates, cut each barrel into thin slices, place on top of the salad leaves. Drizzle lightly with walnut oil and serve immediately.
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