Chilli Cheese Pate
50 gram Cheddar cheese-grated
85 gram Cream cheese
35 gram Soft blue cheese
1 (small) Birds eye chilli
1/2 Celery stalk-peeled
1/2 Braeburn apple-peeled and cut
2 tablespoon Cider(Good qualiy)
1 pinch Ground black pepper
1 pinch Chive-finely chopped
-Pre-heat the oven at 180 Celsius.
-Heat the celery, apple, birds eye chili, cider in a milk pan until the ingredients are softened. This is your wet mixture.
-Put the blue cheese, soft cheese, cheddar cheese, chives and the wet mixture in the blender. Blend until all the ingredients turn to thicken yet smooth liquid.
-Add a pinch of ground black pepper.
-Transfer the cheese mixture into two ramekins.
-Bake for approx 15-20 minutes.
-Dip it with trimmed vegetable ie. carrot, celery, tomatoes, radish. It also good with warn soda bread.
– Keep an eye on the milk pan while cooking the wet mixture as it can get easily burnt.
-This wonderful recipe based on Marianne Kelly from the amazing Heritage Cheese Company.
-Click for Northern Thai Style Dip AKA ‘Nam-Prick_Oong’ for an easy Thai style chili dip.