Roquefort Fritters With Pear And Tarragon Sala Food

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

ROQUEFORT PEAR SALAD

Steps:

• In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

PEAR, ROQUEFORT AND ROSEMARY FRENCH GALETTES - TARTELETTES

Steps:

• Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
• Add salt and black pepper to taste and mix it to a coarse paste.
• Set aside and then chill it.
• Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
• Put them on a lightly greased baking sheet and prick them all over with a fork.
• Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
• Pre-heat the oven to 220C/400F/Gas 6.
• Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
• Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
• Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
• Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
• Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
• Bake for 15-20 minutes until golden brown.
• Cool the galettes slightly before serving with salads, pickles or chutney.

MULLED PEARS WITH ROQUEFORT DRESSING

Steps:

• Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
• Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
• Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

PEAR AND CHEDDAR FRITTERS

Steps:

• Cut 3 thin vertical slices from opposite sides of each pear; discard cores. Alternating pear and cheese slices, place 2 cheese slices between 3 pear slices for each of 8 fritters. Holding each cheese-pear sandwich firmly together, coat lightly with flour, then eggs, then breadcrumbs, coating completely and pressing crumbs to adhere.
• Pour oil into heavy large skillet to depth of 1 inch and heat to 350°F. Cook fritters in batches until golden, turning with slotted spoon, about 2 minutes per side. Drain on paper towels.