Victory Online Recipes – Roquefort With Sichuan Pepper
Written by Victory Online Chef on May 3, 2021
Courgette, Creamy Roquefort With Sichuan Pepper Topped With Pine Nuts
This recipe is an ‘Amuse Bouche’ (Literally means amuse mouth). A pre-starter treat to bring out at drinks or before a meal.
Makes 12 Verrines (Small glass for serving in ie shot glass or small wine glass)
75g Roquefort (or other) Blue cheese
20 ml Fresh Cream
2 TBSP Pine nut kernels (or walnuts)
Take the 2 courgettes – cut into thin slices,
Drizzle with olive oil and Sichuan pepper and roast for 10 mins at 200C, turning ½ way – keep an eye as you don’t want them to burn.
Allow them to cool.
Take 75 g of Roquefort blue cheese and 20ml of fresh cream,heat in a saucepan to melt and combine to a smooth cream.
Toast 2 tablespoons pine kernels pine nuts or walnuts for decoration.
Fill the verrines with the warm Roquefort cream, garnish with the courgette slices and sprinkle with toasted.