Roquefort Pate Recipes

ROQUEFORT PASTA

Steps:

• In a saucepan, prepare noodles as label directs.
• In a 2 quart saucepan over medium heat, melt butter, stir in flour until blended; cook 1 minute.
• Gradually stir in milk, cook, stirring constantly until mixture thickens and is smooth.
• Add pepper and 1 cup crumbled Roquefort, cook, stirring just until cheese melts.
• Drain noodles, return to saucepot. Add sauce to noodles; toss to coat well. Sprinkle with remaining cheese.

ROQUEFORT PATE

Steps:

• Put first three ingredients in a bowl and stir together, its nice to leave some lumps of cheese.
• Chill if desired (prefeably overnight).
• when ready to serve stir in herbs and spoon into serving dish.
• scoff.

PORT AND STILTON PATE

Steps:

• Melt the butter to sweat the onions until they are soft. Add the port. Simmer for about three minutes. Remove from heat.
• Add the rest and stir makings sure it is well blended.
• Place in blender and process until sticks together. Check your seasonings [don't do this after you are finished.] Adjust if needed.
• Place in individual servers if desired. Refrigerate at least 2 hours. Serve with melba toast or crackers.
• Note Crusted port is Vegetarian Friendly. If not seeking that alternative, use regular port.
• servings is a guess. Who counts?

ROQUEFORT POTATO GRATIN

Steps:

• Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.
• Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm.

ROQUEFORT TERRINE

Steps:

• Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
• Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

ROQUEFORT SAUCE

Steps:

• You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
• In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
• Turn the heat up and add the Brandy, stirring for a minute.
• Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
• Don't let it boil or it will go too runny and may curdle.
• Stir until heated through and serve immediately.

AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE

Steps:

• Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
• Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
• Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!