Mulled port with stilton & walnut biscuits

Recipes / Coctails

End your Best of British dinner party with warming mulled port and tangy cheese biscuits.

Recipe «Mulled port with stilton & walnut biscuits» presented in category Recipes / Coctails, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 oranges, 500ml water, 55g caster sugar, 6 whole cloves, coarsely crushed, 1 cinnamon stick, coarsely crushed , 1/2 tsp ground allspice, 1/4 tsp ground nutmeg, 750ml bottle port , 100g plain flour, 100g butter, chopped, 75g stilton or other blue cheese, crumbled, 25g finely grated parmesan, 45g walnut pieces.

Ingredients:

  • 2 oranges 
  • 500ml water 
  • 55g caster sugar 
  • 6 whole cloves, coarsely crushed 
  • 1 cinnamon stick, coarsely crushed 
  • 1/2 tsp ground allspice 
  • 1/4 tsp ground nutmeg 
  • 750ml bottle port 
  • 100g plain flour 
  • 100g butter, chopped 
  • 75g stilton or other blue cheese, crumbled 
  • 25g finely grated parmesan 
  • 45g walnut pieces 

Instructions

  1. For the biscuits, sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the stilton and parmesan and use a wooden spoon to mix until combined. Use your hands to knead the mixture into a dough. Turn dough onto a lightly floured surface and shape into a 20cm-long log. Enclose in plastic wrap and place in the fridge for 30 minutes to chill.
  2. Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Use a sharp knife to slice the dough into twenty 3mm-thick rounds. Place on tray, allowing room for spreading. Press a walnut into the centre of each biscuit. Bake for 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
  3. Meanwhile, peel and slice 1 orange. Juice remaining orange. Place orange juice, orange slices, water, sugar, cloves, cinnamon, allspice and nutmeg in a saucepan over medium-low heat. Bring to the boil, stirring, until sugar dissolves. Reduce heat to low. Simmer for 10 minutes or until aromatic. Stir in the port for 5 minutes or until warmed through (do not boil). Strain through a fine sieve into a heatproof jug. Ladle mulled port into small glasses. Serve with the biscuits.