"Simplicity is the ultimate sophistication" LdV

Wednesday, 30 November 2016

ROQUEFORT TERRINE WITH DRY FRUITS, NUTS AND HONEY (Terrine de roquefort aux fruits secs, noix et miel)

ROQUEFORT TERRINE WITH DRY FRUITS, NUTS AND HONEY
(Terrine de roquefort aux fruits secs, noix et miel)


Yum, this terrine is absolutely fabulous no less! My friends are waiting for the recipe since a while so I am happy to post it at last!!! Very easy to make you will not need to cook it as well. So handy when Christmas is just knocking at the door... Just put everything together, wait a little bit and enjoy!




Wine pairing : Monbazillac  (White) from the South West.


ROQUEFORT TERRINE WITH DRY FRUITS, NUTS AND HONEY

A quick glance in your kitchen…

In your fridge
Roquefort
Butter
Crème fraîche

In your cupboard
Sultanas
Dry figs
Walnuts
Pistachios
Dry apricots
Honey
Nutmeg
Cognac


ROQUEFORT TERRINE WITH DRY FRUITS, NUTS AND HONEY
Serves 6


300g 10,58 oz of Roquefort 
50g 1,7 oz of sultanas 
2 dry figs finely diced
50g 1,7 oz of walnuts (crushed) 
50g 1,7 oz of pistachios 
50g 1,7 oz of soft butter 
100g 3,5 oz 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 a crusty fresh bread. 


Terrine de roquefort aux fruits secs, noix et miel

Pour 6 personnes environ 

300g de roquefort
50g de raisins secs
2 figues sèches coupées en morceaux
50g de noix écrasées
50g de pistaches
50g de beurre mou
100g de crème fraiche
2 abricots secs coupés en morceaux
2 CAS de miel 
2 CAS de cognac
Une pincée de noix de muscade

Déposez les figues, raisins, abricots et cognac dans un petit bol. Réservez.
Pendant ce temps, mélangez intimement le roquefort avec le beurre, la crème, le miel et la muscade.
Ajoutez la préparation de cognac ainsi que les pistaches et noix. Bien mélanger le tout.
Recouvrir un moule à cake de film plastique alimentaire et y incorporer la mixture.
Refermer avec le film et entreposez-le au réfrigérateur pour la nuit (minimum 6 heures).
Servir avec un pain frais croustillant !

1 comment:

  1. interesting one :) Nice blog… thanks for sharing this information with us....

    ReplyDelete