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Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 2 hrs
- Servings
- 4.00 serving(s)
Categories
- pate
- pâté
Cuisine
- Scottish/French fusion
Cooking Method
- marinate
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate brings together 350 g fourme d'ambert cheese, Scotch whisky, fresh ground black pepper, to taste in a practical dish for home cooking. It takes about 2 hrs to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 350 g fourme d'ambert cheese
- Scotch whisky
- fresh ground black pepper, to taste
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Instructions
Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
Now add the whisky drop by drop, and stir into the creamed blue cheese.
Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
Season with freshly ground black pepper to taste and pack into ramekins.
Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.
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