Apple and Wensleydale Pate Veg
CD HD English
70mins plus chilling
Cold Vegetarian Fruit
Nuts Vegetables Starter
d'oeuvre Gluten Wheat Free Eggless England
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
Melt the butter in a pan, add the
apple and sauté gently until soft.
Meanwhile, in a bowl, beat together the two cheeses.
Once the apples are very soft, add them to the cheese mixture,
Cover the bowl with Clingfilm and chill for one hour, until firm enough to
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.
To serve - arrange the salad leaves on individual plates, cut each barrel into
place on top of the salad leaves. Drizzle lightly with walnut oil and serve immediately.
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