Blue Cheese Sauce
Ingredients for Blue cheese Sauce
1 1/2oz / 40g butter
1 1/2/oz / 40g plain flour
1 pint/570ml milk
2oz/50g blue cheese (Stilton), crumbled
10z/25g parmesan (Parmigiano Reggiano), finely grated
Salt and freshly milled black pepper
Method - for the Blue Cheese sauce
1, Melt the butter in a medium sized sauce pan over a medium heat, add the flour and stir using a whisk until all the flour granuales have dissolved, add the milk and allow to heat through until the sauce thickens. Do not bring to the boil.
2, Whisk continuously until you have a smooth, glossy sauce, and simmer very gently for a few minutes.
3, Add the cheeses and whisk again, allowing them to melt.
4, Season to taste with salt and freshly milled black pepper.
For the Gastro Chunky Chips
1, Cook product from chilled for best results. Ensure the fryer is at the temperature of 175c, fill the basket to the halfway point and deep fry for 4 minutes 30 seconds shaking the basket halfway through the cook process. Drain the oil from the backet for 10 seconds, decant into serving bowls, pour over the toppings and serve.