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Roquefort Cheese Recipes

Sliced Chicken With Roquefort Sauce With Sautéed Potatoes Recipe


  • 5 tbsps sour cream .
  • 4 big potatoes .
  • 1 lb chicken breasts .
  • 3 oz Roquefort cheese .
  • salt & pepper, to taste .
  • 4 tbsps olive oil .
  • Side dish .
  • 2 tbsps fresh herbs .
  • 2 tbsps olive oil .
  • salt & pepper, to taste .
  • 4 tbsps butter
  • Step #1 Cut the chicken breasts in thin small strips.
  • Step #2 In a frying pan, pour 2 TB of olive oil over a medium-high heat & cook the breast slices for 5 to 10 mins, turning from time to time.
  • Step #3 Take the chicken out from the pan, but leave the cooking juice.
  • Step #4 In the same pan, over med-heat/flame, crush the Roquefort cheese to get it softer & add the sour cream.
  • Step #5 Keep to simmer & turn with a wooden spoon in order to obtain a sauce, 5 mins.
  • Step #6 Put the meat back in the sauce, add salt/pepper/herbs, & let cook for about 10 mins on med/low heat.
  • Step #7 You need to turn it every now & then so that it stays smooth & incorporated.
  • Step #8 Sauteed Potatoes:.
  • Step #9 Peel the potatoes & cut them into small pieces.
  • Step #10 In the meantime, pour 4 TB of olive oil in another frying pan & melt 4 TB butter with it.
  • Step #11 Cook the potatoes over a medium-high heat, turning from time to time until tender, about 15-20 min Add salt & pepper.
  • Enjoy the Sliced Chicken W/Roquefort Sauce W/ Sautéed Potatoes recipe


Roquefort Walnut Savoury Loaf


50g Bacon - cut into small cubes
1 teaspoon sunflower oil
50g walnuts - chopped
salt and pepper
150g flour
2-3 teaspoons baking powder
3 eggs
50ml walnut oil
50ml peanut oil
125ml milk - luke warm
100g Gruyere cheese - grated
150g Roquefort cheese



Pre-heat the oven at 180 degrees Celsius. Grease a loaf pan.

In a pan heat the sunflower oil and fry the bacon until brown and crispy. Add the walnuts, salt and peeper and continue to saute on a gentle heat for approx. 5 minutes. Set aside and allow to cool.

In a bowl mix together the flour and baking powder, add the eggs and beat well with an electric beater. Gently drizzle the oils and warm milk into the batter, beating continuously. Fold in the Gruyere cheese.

Crumble the Roquefort cheese over the bacon and walnut mixture. Mix and then add to the batter. Fold together gently.

Pour the mixture in the loaf pan and bake for approx. 45 minutes.

Vegetarian tip: Use mushrooms, like porcini or chantrelles instead of the bacon.

Roquefort and Parma Ham Chicken

I love this receipt as it's really easy to make and it's really impressive. As long as you feed it to people who like blue cheese (and are obviously not veggies) it's bound to be a big hit.

Serves 4
Preparation time 15 minutes
Cooking time 40 minutes


4 Skinned chicken breasts

400 g Crème Fraiche (Low fat one optional)

Standard packet of Roquefort (Gorgonzola or dolcelatte if you prefer)

Parma Ham (Prociutto Crudo) 4 Slices

Black Pepper


Pre Heat Oven to 200c

-Take the four chicken breasts and cut little pockets through the sides with a sharp knife.

-Fill the pockets with small pieces of the cheese using about a quarter of the packet in total to stuff the chicken.

-Take each chicken breast and wrap it in a slice of parma ham

-Place the four chicken breasts in an over proof casserarole

-Take the Crème Fraiche and tip it in the dish covering the chicken. Gind some black pepper to taste

-Crumble left over Roquefort over entire dish

-Cover with foil.

-Leave to cook for 20 minutes, then stir sauce making sure cheese in well mixed in (also the Crème Fraiche sometimes goes a bit watery at this point, don't be put off as a quick stir will return it to it's creamy consistency). Leave for another 10 minutes, then remove foil and cook for further 10-15 minutes until slightly browned.

I serve this with potatoes and veg, but it's also nice with salad and french bread to mop up the yummy sauce.

I hope you try this dish and enjoy it as much as me and my family have. 


Chicken Mousselines with Roquefort Cheese


1 210 g chicken breast; 2 Egg whites; 600 ml Double cream; very cold; 125 g Roquefort Cheese; 10 g Celery leaf; 1 pn Cayenne pepper; Salad leaves; 10 g Flat leafed parsley; Butter for greasing moulds

Instructions for Chicken Mousselines with Roquefort Cheese

Prepare a steamer and heat. Cut the chicken into 1 inch dice and place into a food processor. Add 1/4tsp of salt and puree the chicken. Gradually add the egg whites and blend well. Slowly incorporate the cream and continue to blend to a light mousse onsistency, season with salt, pepper and cayenne pepper. Fold in the roughly chopped parsley and celery leaves. Lightly grease the moulds and carefully place the chicken mixture half way up the mould. Place the Roquefort cheese in the centre, then top with the chicken mousse. Cover with clingfilm and place into a steamer for approximately 20 minutes. Turn out onto a plate. Decorate with parsley and celery leaves.


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