WINTER menus
Chicory, walnut Melted cheese croutons
and roquefort salad “Here is simple pleasure in the shape of a canapé! Both ingredients
and method are uncomplicated but, finished neatly, you can expect
“Roquefort cheese is a great result.”
rich, strong and spicy, yet
everyone loves it – it is a Difficulty rating:
great favourite on its own Serves (Yield): 20
and used as an ingredient Preparation time: 15 minutes
in dishes. Here is a simple Cooking time: 5 minutes
recipe that I am sure you Special equipment: Grill
will enjoy. Ensure that the
cheese is kept nice and Ingredients
chilled, so that you can 20 toasted croutons, 2cm x 1cm
crumble it easily. Walnuts 200g cheese glaze
turn rancid, overpowering and unpleasant if they’re old, so choose
carefully. Should you wish, you can replace the chicory with any For the cheese glaze
other salad leaves.” 20g unsalted butter
20g plain flour
Difficulty rating: 100ml whole milk
Serves (Yield): 10 40g Gruyère cheese
Preparation time: 5 minutes 15g Parmesan cheese
2 pinches sea salt
Ingredients 1 pinch Cayenne pepper
For the Roquefort dressing 1 egg yolk
25g Roquefort cheese (*1)
1 tbsp water Method
1 tbsp olive oil, extra virgin For the cheese glaze
1 tbsp white wine vinegar In a medium saucepan on a medium heat, melt the butter and stir in the flour.
1 pinch pepper, black, freshly ground Gently cook this for one minute before adding the milk little by little, stirring
all the time. Cook for a further 5 minutes, remove the pan from the heat and
For the salad leave to cool slightly.
10 small Chicory leaves Add the remaining ingredients and mix well. Leave to cool and reserve in the
15g walnuts, roughly chopped fridge until needed.
½ pear, ripe but firm, halved, cored, finely sliced
30g celery, finely sliced To serve
40g Roquefort, crumbled Preheat your grill to a medium heat.
1 tsp chives, finely chopped. Using a tablespoon, take half a spoon of the mixture and gently mould it over the
croutons, ensuring a neat, smooth finish.
Method Place the finished croutons onto a metal tray and grill until a light golden brown.
Mixing the dressing Serve to your guests.
Cream the Roquefort cheese in a small bowl, add the water and stir until
smooth. Whisk in the olive oil and white wine vinegar slowly. Season with the
freshly ground black pepper, taste and adjust the seasoning, if necessary.
Mix the Roquefort dressing with the walnut, pear and celery.
Preparing the salad
Fill each little chicory leaf with the mixture and finish by crumbling in the Roquefort
and chopped chives.
Chef’s notes (*1)
*1 Due to the saltiness of the Roquefort, it is unnecessary to add additional
salt to the recipe.
Variation
The addition of some crumbled croutons or some grilled bacon lardons would
be delicious.
www.raymondblanc.com RAYMOND BLANC’s SEASONS 19
RBS4_Canapes 13-18.vp.indd 19 1/12/08 10:27:06 am
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