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.
I love roquefort. I am sure I will enjoy your terrine. Sally
ReplyDeleteIt is a very tasty one Sally. Everybody loves it...Best, Sixte
DeleteBrava Sixte! Very tasty roquefort terrine. Sienna
ReplyDeleteThank you very much Sienna. Best, Sixte
DeleteWow, your roquefort dish is out of this world. Well done Sixte! Serena
ReplyDeleteThank you ever so much Serena. Best, Sixte
DeletePerfect terrine, Sixte. I fell in love with it. Paula
ReplyDeleteThank you Paula...Best, Sixte
DeleteWe enjoyed your terrine a lot. Harris family
ReplyDeleteThank you very much Harris family. I am very glad you enjoyed it...Best, Sixte
DeleteEasy to make and very tasty. Lucy
ReplyDeleteThank you very much Lucy. Best, Sixte
Delete