Blue cheese and walnut terrine

Blue cheese and walnut terrine

By
From
Arabesque
Serves
8
Photographer
William Meppem

For this rich terrine, use a sharp creamy blue cheese like Bleu d’Auvergnes, Roquefort or Foundation Blue. Serve it with walnut bread.

Ingredients

Quantity Ingredient
250g roquefort cheese
125g butter
1 tablespoon cognac or brandy
30g pure cream
pepper
125g walnut halves, roasted and skins rubbed off

Method

  1. Chill the bowl and blade of your food processor for about 15 minutes. Then add the cheese, butter and cognac and whiz to a paste. In a separate bowl, whisk the cream until it is thick, but not stiff. Mix a tablespoon of the cream into the cheese paste to loosen, then tip the mixture back into the cream and fold it in well.
  2. Season with pepper. Stir the walnuts through the mixture and set in a clingfilm-lined mould overnight.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again