Recipe by Syrinx
Wildly decadent, very rich terrine. The quantities given are suitable for a main course for 8 people - cut each slice in half if serving as a starter, in which case the recipe will serve 16. Very good with a simple watercress salad (dressed with walnut oil and wine vinegar) and some fresh, crusty bread, perhaps with a little onion marmalade or some other sweet chutney on the side. This recipe originally came from a fabulous vegetarian cookbook called "Food from the Place Below" by Bill Sewell. I am not sure if I have modified it over the years, but this is the version I currently make, and I think it's great! It's best to start it the day before it is needed - note that nearly all of the preparation time is waiting time, and that the terrine can easily be made a couple of days ahead of when you need it.
- 100 g raisins, nice fat ones (4 oz)
- 50 ml brandy (2 fl oz) or 50 ml armagnac (2 fl oz)
- 450 g Roquefort cheese (1 lb)
- 350 g cream cheese, such as Philadelphia Light (12 oz)
- 100 g walnut pieces (4 oz)
Directions See How It's Made
- Soak the raisins in the alcohol for a few hours or overnight.
- Crumble the Roquefort, then mix in all the other ingredients, making sure they are evenly distributed.
- Line a large loaf tin (2 lb size) with cling film, then fill with the cheese mixture. Cover the top with cling film (folding over the cling film lining the sides) to seal well.
- Put weights on the terrine to press it down, then leave in the fridge for a few hours or overnight.
- When ready to serve, turn out and unwrap, then cut carefully into eight slices (for a main course). If serving as a starter, cut each slice in half.