Jennifer Brennan

Cucumber stuffed with Roquefort and hazelnuts

Preparation info
  • Quantity:

    24 slices

    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj
Curries & Bugles

By Jennifer Brennan

Published 1990

  • About

These stuffed rounds of cucumber are both interesting and attractive. They are also very quick to make, and become a convenient side dish for a buffet table.

Ingredients

  • 1 cucumber (about 1 foot long), washed, ends trimmed, then cut in half, crosswise
  • ¼ lb Roquefort cheese

Method

  1. Hollow out the seeds and about a ¾-inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and up-end them to drain.
  2. Break the Roquefort into a food processor, add the cream and blend on high for a few seconds. Scrape down the sides of the bowl with a rubber spatula. Add the lime juice, pepper and caraway seeds and bl