See Also: Baked Roquefort with figs and balsamic onions(recipes)
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Pan-fried calves' liver with dry-cured bacon and balsamic caramelised onions, served with root vegetable and rocket puree(recipes)
Roquefort(recipes)
Roquefort(dictionary)

Baked Roquefort with figs and balsamic onions (recipes)






Serves 12



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



For the base250g/8½oz oatcakes125g/4½oz melted butterFor the filling 700g/1lb 8½oz ricotta cheese300g/10½oz full-fat soft cheese6 free-range eggs, beatensalt and freshly ground black pepper200g/7oz Roquefort cheese200g/7oz dried figs, choppedFor the onions200ml/7fl oz balsamic vinegar200g/7oz caster sugar1 tsp freshly grated nutmeg200g/7oz baby onions1 garlic clove, crushedsalt and freshly ground black pepperTo servewatercresssmall punnet mustard cress, snippedbeetroot leaves



Method



1. Preheat the oven to 180C/350F/Gas 4.2. In a bowl, crush the oatcakes and mix in the melted butter, then press into a 25cm/10in springform cake tin. 3. For the filling, place the ricotta cheese, soft cheese, eggs and salt and freshly ground black pepper into a food processor and pulse until smooth. 4. Add the Roquefort cheese and dried figs to the food processor and pulse again. 5. Spoon the cheese mixture onto the oatcake base and transfer to the oven to bake for one hour. Remove from the oven and allow to cool.6. For the onions, place the balsamic vinegar, caster sugar, nutmeg, baby onions and garlic into a small pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the onions have softened and the liquid has reduced to a syrup.7. To serve, cut the cheesecake and place a wedge of the cheesecake onto each plate. Top with some of the onions and place a small handful of watercress, mustard cress and beetroot leaves alongside. Drizzle around the remaining syrup from the onions.