Sunday, 4 May 2014

ROQUEFORT TERRINE (with pistachios, walnuts, figs, apricots and honey)




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.

12 comments:

  1. I love roquefort. I am sure I will enjoy your terrine. Sally

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    1. It is a very tasty one Sally. Everybody loves it...Best, Sixte

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  2. Brava Sixte! Very tasty roquefort terrine. Sienna

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    1. Thank you very much Sienna. Best, Sixte

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  3. Wow, your roquefort dish is out of this world. Well done Sixte! Serena

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    1. Thank you ever so much Serena. Best, Sixte

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  4. Perfect terrine, Sixte. I fell in love with it. Paula

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    Replies
    1. Thank you Paula...Best, Sixte

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  5. We enjoyed your terrine a lot. Harris family

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    Replies
    1. Thank you very much Harris family. I am very glad you enjoyed it...Best, Sixte

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  6. Easy to make and very tasty. Lucy

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    Replies
    1. Thank you very much Lucy. Best, Sixte

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