Sunday, January 2, 2011

What to do with the leftover Stilton?

You may have managed to get rid of the turkey but I think it's a fair bet you still have some cheese you bought before Christmas lurking in the fridge. And only one day left to use it up before you go back to work if you don't want to find it awaiting you whiskerily next weekend.

Here are six simple ideas that will avoid it going to waste:

* Make a quiche. The advantage being you not only give yourself a meal for tomorrow but the basis of a packed lunch or light supper on Tuesday or Wednesday. Here's the Stilton and leek quiche (above) I posted a couple of years ago.

* Make a mac'n'cheese. Remember the Ultimate Macaroni Cheese challenge last year? There were lots of great variations on the classic that would use up odd bits of cheese. Here's Signe Johansen's version which used four different kinds.

* Make a creamy Stilton linguine. Doesn't sound quite as romantic as Gorgonzola but it's a great supper for one and dead simple.

* Make a steak sandwich with caramelised onions and Stilton - or Stichelton. Like this one here.

* Make Stilton butter. Beat equal quantities of crumbled Stilton and room temperature butter with a wooden spoon, season generously with freshly ground black pepper and a little salt if you think it needs it. You can also add a tablespoon of finely chopped parsley. Spoon the flavoured butter onto a piece of foil, shaping it into a rough rectangle. Roll the foil around the cheese mixture to form a cylinder, twisting the ends of the foil like a Christmas cracker and chill until firm - or freeze. Put a slice on a steak or burger (having brought the butter back to room temperature).

* Make 'fromage fort', a classic French way of using leftover bits of cheese. First cut up your cheese and remove the rinds. Whizz a couple of peeled cloves of garlic in a food processor, add the sliced cheese and pulse until you have a thick paste. Add just enough white wine to make a spreadable consistency and season with cayenne pepper or chilli powder to taste. (For a stronger version you can add a spoonful of brandy). The spread keeps in the fridge for a couple of days and makes a tasty topping for crackers, crostini or toast.

Oh, and a Happy New Year to you all!


Kavey said...

All sound delicious!

Happy New Year to you too!

PS Love today's word verification: gumistas!

Alex said...

Stilton and cheddar biscuits work well too ... I love these and they're really easy to make:

Fiona Beckett said...

Some of those word verifications are weird!

And those biscuits look great Alex. Definitely fancy having a go at those!

shayma said...

stilton butter-gorgeous. actually, all gorgeous. x shayma

Helen said...

Some lovely suggestions. A Happy New Year to you Fiona!

Robert said...

I'm liking the fromage fort idea alot... Not sure whether to keep the Stilton or use it now, as like my gorgonzola. I prefer to eat it just as it starts to rot. It tastes devine to me when it's whiffy and melting away on crackers.

Happy new year.

Fiona Beckett said...

Thanks Shayma and Helen and Happy New Year to you both. (Glad to see the epic mac'n'cheese among your fave dishes for 2010, Helen)

If you like strong cheese you'd definitely like the fromage fort, Robert. Give it a try!