Oxford Blue cream with nuts

The original recipe (in Spanish) is made with Gorgonzola cheese (see picture), but as an addict of Oxford Blue, I decided to use that instead.

Oxford Blue cream with nuts

Crema de gorgonzola y nueces
Servings:	Serves 4
Calories per serving:	298
Ready in:	30 minutes plus cooling time
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Lovely! 5/5 I made this with cambozola and it was fab Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• ½ leek, finely chopped
• Olive oil
• 1 dessertspoon sesame seeds
• 220 ml evaporated milk
• Black pepper
• Salt
• 125 g Oxford Blue cheese, chopped or crumbled
• 7-8 walnuts, chopped
• 1 small onion, fried
• A little milk (only if you wish to lighten the texture of the cream)

Method

1. Poach the leek in a pan, with a little olive oil over a medium heat.
2. When the leeks begin to soften and add the sesame seeds. (If the seeds are already toasted, you can add them at the end with the nuts.)
3. Pour in the evaporated milk when the leek is well cooked, season, bring to the boil then reduce the heat to medium-low
4. Stir from time to time and remove from heat once the mixture has thicknened slightly.
5. Place the mixture into a large bowl or blender glass, add the cheese and mix well so that the melts in the heat.
6. Add the nuts and blend until the mixture is of a fine, creamy consistency.
7. Taste, and adjust the seasoning if necessary and a little milk to make it lighter if desired.

Serving suggestions

Serve in apéritif glasses and garnish with a little crispy fried onion. Accompany with breadsticks or savoury biscuits.

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