The Old Neighbourhood
You know how you remember places you live, by the great restaurants that were located nearby? Well, there was this great little gastro pub close to one of my old flats, we used to watch Alan Partridge online, and then go out on Wednesday nights for a 3 pound burger special. What made this pub great was that you had the option of getting blue cheese on your burger. It wasn’t just a mess of crumbled Stilton, but they made the most beautiful blue cheese bechamel you have ever tasted here is my version.
Blue Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons white flour
- 1 1/2 cups of whole milk
- a good chunk of your favourite blue cheese
In a sauce pan melt the butter and then stir in the flour, cook for about a minute until they bubble but don’t turn brown. Turn off the heat and if you aren’t great at sauces it helps to slow the process down if you let this cool just a little bit before starting to whisk in the milk. Slowly add the milk, whisking rapidly to avoid lumps and then return to the heat stirring constantly as the sauce thicken. Once it has reached the thickest it is going to get, crumble in the cheese, remove from the heat and stir until it is well combined. If the sauce seems to thick, you can add a bit more milk or cream.
The Ultimate Bar Food
Now you are ready to create the ultimate bar food. Scatter a heat proof platter with hand cut crisps. They should be the best quality you can get and have no other seasoning. Top with a layer of blue cheese sauce and place under the grill until bubbly. Sprinkle with some tabasco sauce and serve with cold lager.
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