What do you do with stilton cheese and egg rolls?  With watercress also in the basket, along with chestnut flour, you make some sort of salad, of course!  This week, I’ve decided to use the ingredients from the first course to create some imaginary dish that I may or may not eventually make in real life.  It’s not that the others were difficult – cinnamon buns, blood sausage, tamarind brick and lemongrass for the main course and umebashi, ready-made vanilla frosting (YUCK!), yuca and dinner mints aren’t all THAT difficult to create something out of – but I’m just trying to create something that will look…pretty.

For the salad, I’ll deconstruct the egg rolls, not just the filling but the wrappers as a tempura-like bite.  First, the wrappers would be placed into a food processor to turn into crumbs and set aside.  Then, the filling will be tossed with some yogurt and the chestnut flour before rolling into the wrapper crumbs and flash fried for that tempura consistency.  A small amount of stilton will be mixed with some dried cranberries and apples, then tossed into the salad along with some olive oil and lemon juice dressing, giving the salad a bit of a savoury, tart and sweet taste (along with some crunchiness from the tempura).

I could have been a bit more creative, but we have what we have in the basket.

Image credit: Joe Gough/Shutterstock