Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Game
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Game
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Rice
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Rice

Port and Stilton toast

by
Andrew MacKenzie
Port and Stilton toast

PT10M

PT1H

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
To start the dish, place the shallots in a pan, pour over the port and reduce to a thick syrup. Place the Stilton, egg yolk, mustard and walnuts in a bowl, add the port syrup and mix well
2
Place in an airtight container in the fridge until needed
3
When ready to serve, spread the mix onto toasted wholemeal bread, then place under a medium grill until golden brown. Serve immediately
  • wholemeal bread
Share recipe
Andrew Mackenzie
Andrew MacKenzie

Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.

You may also like

Port and Stilton toast
Best uplifting blue cheese recipes to cheer you up on Blue Monday
by Great British Chefs
Stilton
Recipe Collection
Mushroom and Stilton rarebit with sweet chilli
by Food Urchin
Taste test: the best ports for Christmas 2018
by Great British Chefs
Port cocktail
Recipe Collection
The Wine Show: episode nine – port
by Amelia Singer
Canapé recipes
Recipe Collection
Rarebit
Recipe Collection
Port and Stilton truffles
by Paul A Young
Broccoli and Stilton soup
by Sally Abé
Blacksticks blue cheese rarebit on toast with pickled walnuts
by James Mackenzie
Cornish rarebit
by Nathan Outlaw
Guinness Rarebit soldiers
by Dominic Chapman
Coriander, lime and chilli scallop canapés
by Pollyanna Coupland
Welsh rarebit
by Andrew MacKenzie
Stilton and chicory salad
by Paul Foster
Scallop, brown butter, pink grapefruit and tarragon canapé
by Pollyanna Coupland
Easy cheesy tomato rarebits
by Adam Gray
Scallops with caramelised apple and chicken skin canapé
by Pollyanna Coupland
Blue cheese filo bites with pears and pecan
by Anne Faber
Rare roast beef, horseradish cream and wild garlic crispbread
by Valentine Warner
Pulled Brisket with Horseradish and Fukujinzuke canape recipe
by Food Urchin
Five things to have on toast
by Great British Chefs
Port and claret jelly with tutti-frutti ice cream
by Galton Blackiston
Victory lemonade
by Vivek Singh
Peated egg
by Adam Gray
Oaxaca coffee cocktail
by Vivek Singh
Andrew Mackenzie
Chef Profile
Rosemary and sea salt bread with truffle rarebit and Parma ham
by Dominic Chapman
Cranberry tuile and stilton foam
by Adam Simmonds
The Wine Show
The Wine Show: episode ten – liquid time travel
by Amelia Singer
British summer recipes
Recipe Collection
Classic British recipes
Recipe Collection
British dessert
Recipe Collection
Peas on toast
by Rachel Phipps
Blue cheese
Recipe Collection
Taste tests
Red wine pickled pear, Stilton and chestnut filo tart
by Pollyanna Coupland
Stilton and walnut biscuits
by Howard Middleton
Grilled pear and pickled walnuts with cheddar on toast
by Nathan Outlaw
Devilled crab on sourdough toast
by Josh Eggleton
Sardines on toast
by Adam Gray
Chicken liver parfait, pickled watermelon rind and herbs
by Sally Abé
Mushrooms on toast with scrambled eggs and mushroom ketchup
by Shaun Rankin
Poached egg, kimchi and almond butter on sourdough toast
by Chantelle Nicholson
Snacking through Euro 2016
by Food Urchin
Savoury snacks
Recipe Collection
Snack recipes
Recipe Collection

NAVIGATE

Home > Recipes > Rarebit

© Great British Chefs 2019