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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



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




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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