Roquefort Pate Food
ROQUEFORT PATE
Great starter especially at christmas, this is absolutely impossible to mess up. Stilton also works very well here.
Provided by PinkCherryBlossom
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 203.7, Fat 19.5, SaturatedFat 12.3, Cholesterol 61.9, Sodium 403, Carbohydrate 1.4, Sugar 0.1, Protein 6.3
AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE
The Auld Alliance is a series of historic friendship treaties between Scotland and France, first signed in 1295, as well as a traditional cheese and whisky pâté. This is the ORIGINAL simple cheese cream recipe, straight from the historic Overscaig B&B in Sutherland. Delicious served as a cream pâté for the first course, or at the end of a meal as a savoury. From the book "A Feast of Scotland" by Janet Warren. Prep time includes chill time.
Provided by BecR2400
Categories Spreads
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 313.8, Fat 26.1, SaturatedFat 16.4, Cholesterol 76.5, Sodium 1538.5, Carbohydrate 1.7, Protein 18.3
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.
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