Recipe with: ERU Cheese Spread Bleu
Pork fricandeau with Roquefort and rosemary
Serve this delicious pork fricandeau filled with creamy soft melted Roquefort. After the meat has been in the oven, the silky Roquefort will be perfect. The rosemary gives a slightly sweet flavour and aroma to this main course.
Ingredients:
- 2 sprigs rosemary
- 200 grams ERU Cheese Spread Bleu
- 1 pork fricandeau (350 grams)
- Butter
- Salt and pepper (to taste)
Serve this delicious pork fricandeau filled with creamy soft melted Roquefort. After the meat has been in the oven, the silky Roquefort will be perfect. The rosemary gives a slightly sweet flavour and aroma to this main course.
Preparation
- Cut 1 sprig of rosemary into 3 pieces.
- Finely chop the rosemary leaves.
- Mix the rosemary with half the ERU Cheese Spread Bleu.
- Fill the inside of the fricandeau with the filling.
- Roll the fricandeau into a roulade and secure with string.
- Season the fricandeau with salt and pepper.
- Use a fork to prick small holes in the fricandeau.
- Insert the small rosemary sprigs in the holes.
- Use a marinade injector to put the rest of the ERU Cheese Spread Bleu into the fricandeau.
Method
- Preheat the oven to 160 °C.
- Heat a frying pan and melt a knob of butter.
- Fry the fricandeau on both sides until golden brown.
- Place the fricandeau in a roasting tin and cook in the oven for around 20 minutes to a core temperature of 62 degrees.
- Serve the fricandeau.
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ERU Cheese Spread Bleu
Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.
