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The Zero Hour

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Victory Online Recipes – Roquefort With Sichuan Pepper

Written by 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)

Ingredients :

2 Courgettes
Olive oil
Sichuan pepper
75g Roquefort (or other) Blue cheese
20 ml Fresh Cream
2 TBSP Pine nut kernels (or walnuts)

Method :

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.

** Please Note, the above image is for illustration purposes only. **

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