Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, cheese, crumpet, crumpets, sage, snack | No Comments »
Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). Crumble the cheese with a fork and add it to the batter, along with the chopped sage. Season with salt (if needed) and pepper. If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Let it cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter or dollops of crème fraîche.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, british, broccoli, cheese, course, main, soup, starter, stilton | No Comments »
Remove the stem from the broccoli and cook it in water until just soft. In other pan heat the double cream. Transfer the broccoli and cream to the blender and blend. Add a little of the broccoli cooking water, until the soup gets to the desired texture. Season with salt and pepper and take back to the heat. Break some stilton into the soup and mix until it melts completely. Serve hot and garnish with some more stilton crumbs.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: auvergne, blue, cheese, classical, french, gorgonzola, know your onion, know your onions, knowyouronion, knowyouronions, roquefort, soufflé, starter, stilton | No Comments »
Preheat the oven to 180°C/350°F. Butter 4 individual ovenproof moulds (5-6 cm high, 12-13 cm diameter) and dust with flour. Melt the butter in a saucepan over a medium-low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, slowly, stirring constantly. Cook for 4-5 min, occasionally stirring to avoid lumps, until it thickens.;Incorporate bits of blue cheese, gradually, using a wooden spoon. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolks. Add the grated nutmeg, salt, and pepper to taste. Set aside.;Beat the white with an electric mixer, to form soft peaks. Incorporate 1/3 into the cheese-yolk mixture, then fold in the rest, gently blending with a spatula. Pour out into the moulds. Clean any drops on the inner sides. Place the moulds on a tray and put it in the oven. After about 15 min, the soufflés will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready. Serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, blue, buffalo, cheese, chicken, know your onion, know your onions, knowyouronion, knowyouronions, starter, wings | No Comments »
Sauce:Mix the mayonnaise on its own until smooth. Add the yogurt, a little at a time. Crumb the blue cheese with a fork and add to the sauce. Season with salt and pepper. Chicken wings:Peel the celery and carrots and cut them into 7mm thick sticks. Dip in cold water and refrigerate for 30 min. Cut the wing tips (reserve them for making stock another day), break the wings and cut between the two joints. Season with salt and pepper and shallow fry until golden. Drain over kitchen paper. In a pan melt the butter and add the hot sauce, vinegar, cayenne, Worcestershire sauce, and mix. Add the wings and keep stirring to finish cooking, coating them with the chilli sauce. Serve with the vegetable sticks and blue cheese dipping sauce.
