Stilton and Mushroom Crumbed Bake

I love Stilton, living in the west country only a bus ride away from Cheddar (home of cheese) we are blessed to have a great British cheeses available at our farmers markets. The Stilton used is probably more expensive that the supermarket offering but the flavor it brings is worth the extra cost.

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This was going to be a crumble with an oaty crunchy topping but there was a sad slightly stale brown roll lurking on top of the microwave that needed using up. I am pleased I tweaked the idea as the resulting topping was a definite improvement on the original idea. Yes that is asparagus you see in the picture. I bought it from the reduced section and it was well worth the 29p for this little frugal luxury.

The recipe makes two individual servings, I prepared it the day before and then warmed it through for about 20 mins at gas mark 6 on the day of eating. It was delicious!

Ingredients

  • 150g Stilton
  • 1/2 a red onion
  • 1 leek
  • 2 stalks of celery
  • 6 large mushrooms
  • 3 cloves of garlic
  • 2 tablespoons of oil (I used vegetable)
  • 2 tablespoons of plain flour
  • 1 tablespoon of mixed chopped nuts
  • 1 stale brown roll
  • 1 teaspoon of dried parsley
  • black pepper to taste

Method

  • Chop all the vegetables and saute in a frying pan along with the 3 cloves of garlic which I crushed with a garlic press.
  • While the vegetables are cooking warm the cooking oil in a sauce pan and add the flour to make a roux.
  • Gradually add the milk to the roux base and bring to simmer, stirring the sauce till it thickens. (I took it off the heat to chop up the Stilton) Season with black pepper if needed.
  • Chop the Stilton into small chunks, I find Fine chopping is better than grating as the cheese is quite soft.
  • Stir two thirds of the Stilton into the sauce, when all the cheese has melted take off the heat and add the vegetables to the sauce then pour the whole delicious offering into the oven proof serving dishes of choice.
  • While the Cheesy vegetables are cooling, take the stale roll and a cheese grater
    (no I have not lost the plot). I find grating stale bread is one of the quickest ways to make breadcrumbs without pulling out the food processor and creating a mountain of washing up! In a large (ish) bowl mix the breadcrumbs with the remaining chopped Stilton, dried parsley and nuts.
  • Sprinkle the breadcrumb topping over the top of the vegetable mix either pop these into the oven for about 20mins until the breadcrumb mix has browned or cool and store in the fridge to cook the next day like we did. DSC_0806.JPG

We had individual portions, a lovely dinner that felt like a true luxury on a very tight budget.

(I hope to have finalized the costing of this over the next week but estimate it at being less than £2 in total including the asparagus!)

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