For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue. Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and salad.
Ingredients:
250g blue cheese
125g butter
1 tbsp brandy or cognac
65ml cream or ¼ cup
Cracked pepper
1 cup walnut halves, pan-roasted with the skins rubbed off and roughly chopped
a few extra walnuts for garnishing
Method:
Chill the bowl and blade of your food processor for about 15 minutes. Add the cheese, butter, and cognac and process to a paste.
In a separate bowl whisk the cream until thick but not stiff. Mix a tablespoon of cream into the cheese paste to loosen, then tip the mixture back into the cream and fold it in well.
Season with salt and pepper. Stir the walnuts into the mixture and set in a mould, lined with cling wrap to chill overnight.
Garnish just before serving with the extra chopped walnuts.
To serve tip onto your serving platter and remove the cling wrap.
Sometimes, in class, I serve it in my green glass butter dish which looks like a tiny terrine, as in the photo here.
