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Ingredients
- 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)
Method
- 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.
