ROQUEFORT TERRINE (with pistachios, walnuts, figs, apricots and honey)
300g of Roquefort – 50g of sultanas – 2 dry figs (finely diced) – 50g of walnuts (crushed) – 50g of pistachios – 50g of soft butter – 100g of crème fraiche (d’Isigny for me) – 2 dry apricots (finely diced) – 2 tbsp of honey – 2 tbsp of Cognac - a pinch of nutmeg.
Put the figs, sultanas, apricots and Cognac in a little bowl. Set aside.
Meanwhile, combine the Roquefort with the butter, honey, nutmeg and the crème.
Add the pistachios and walnuts then the dry fruits with the Cognac to the preparation. Mix thoroughly.
Line a bread pan with plastic wrap and pour the mixture in.
Cover with the overhanging plastic wrap and refrigerate overnight (or at least for a minimum of 6 hours).
Serve with crusty fresh bread.