Posted 8:49 am Wednesday, July 25, 2012
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FRESH Ideas With A British Flair
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Stilton Steaks
INGREDIENTS
1/2 stick butter, softened
1/4 cup Stilton cheese, room temperature
1/4 cup chopped walnuts
4 steaks
DIRECTIONS
In a bowl combine the butter, cheese and walnuts. stir to combine and season with salt and pepper. Season the steaks and grill to desired doneness. Remove from the grill and immediately smear a good bit of the butter-cheese mixture over the steaks. Allow the butter to melt before serving.
Recipe from The Dairy Book of British Food
1/2 stick butter, softened
1/4 cup Stilton cheese, room temperature
1/4 cup chopped walnuts
4 steaks
DIRECTIONS
In a bowl combine the butter, cheese and walnuts. stir to combine and season with salt and pepper. Season the steaks and grill to desired doneness. Remove from the grill and immediately smear a good bit of the butter-cheese mixture over the steaks. Allow the butter to melt before serving.
Recipe from The Dairy Book of British Food
Pan Haggerty
INGREDIENTS
3 tablespoons butter, divided
2 russet potatoes, peeled
1 large yellow onion, peeled and thinly sliced
1 cup English cheddar
DIRECTIONS
Preheat oven to 400 degrees. Thinly slice the potatoes using a mandoline or the slicing attachment of a food processor. Heat two tablespoons of butter in a ovenproof skillet over medium heat. When melted, remove from the heat and begin layering the potatoes in a circular pattern in the pan. After creating a layer of potatoes, add a layer of onions and cheese. Continue layering potatoes, onions and cheese until the pan is full. End with a layer of cheese and dot the top of the cheese with the remaining tablespoon of butter. Place the pan back on the stove over medium heat. Let the bottom layer of potatoes brown slightly. Run a spatula around the edges while the potatoes are browning to ensure the potatoes are not sticking to the bottom. Place the pan in the oven for 20 to 30 minutes until the potatoes are browned and cooked through. Invert onto a plate or serve from the pan.
Recipe from The Dairy Book of British Food
3 tablespoons butter, divided
2 russet potatoes, peeled
1 large yellow onion, peeled and thinly sliced
1 cup English cheddar
DIRECTIONS
Preheat oven to 400 degrees. Thinly slice the potatoes using a mandoline or the slicing attachment of a food processor. Heat two tablespoons of butter in a ovenproof skillet over medium heat. When melted, remove from the heat and begin layering the potatoes in a circular pattern in the pan. After creating a layer of potatoes, add a layer of onions and cheese. Continue layering potatoes, onions and cheese until the pan is full. End with a layer of cheese and dot the top of the cheese with the remaining tablespoon of butter. Place the pan back on the stove over medium heat. Let the bottom layer of potatoes brown slightly. Run a spatula around the edges while the potatoes are browning to ensure the potatoes are not sticking to the bottom. Place the pan in the oven for 20 to 30 minutes until the potatoes are browned and cooked through. Invert onto a plate or serve from the pan.
Recipe from The Dairy Book of British Food
