Leek terrine gratin and Roquefort sauce

AT A GLANCE

  • Serves 8 people

  • 9 large leeks, base trimmed and washed
  • 1 fresh bay leaf
  • 1 thyme sprig
  • 1 garlic clove, crushed
  • To serve: frisée, walnut and Roquefort salad
  •  
  • Roquefort sauce
  • 10 gm butter
  • 400 gm golden shallots, finely sliced
  • 50 ml white wine
  • 400 ml thickened cream
  • 100 gm Roquefort, coarsely crumbled
01   Trim leeks to fit an 8cm-deep, 11cm x 28cm terrine mould, combine in a large saucepan with herbs and garlic. Cover with cold water, bring to the boil over medium heat, then simmer over low heat until tender (15-20 minutes). Drain leeks and, while still warm, layer in terrine to fit snugly. Cover with baking paper, weight with food cans, refrigerate until firm and set (6 hours-overnight).
02   For Roquefort sauce, melt butter in a saucepan over low heat, add shallot, stir occasionally until soft (10-12 minutes). Deglaze with wine, reduce by half (1-2 minutes). Add cream, then Roquefort, stirring until melted (2-3 minutes). Season to taste, keep warm.
03   Preheat a grill on high heat. Carefully unmould terrine, cut into eight thick slices. Place each slice in an individual 150ml-capacity gratin dish, spoon over sauce and grill until golden (3-5 minutes). Serve immediately with frisée, walnut and Roquefort salad.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

Recipe:

BELLE EPOQUE, BRISBANE

Photography:

AMANDA MCLAUCHLAN

Styling:

MIA ASKER

View Full Site