Nadia Mc Bride
(serves
1T butter
1t flour
400ml cream
400ml milk
800ml beef stock
200g crumbled blue cheese
120g finely chopped beef biltong
pinch freshly grated nutmeg
white port, to taste
Melt the butter and stir in the flour. Cook for 1-2 minutes before slowly whisking in the cream, milk and beef stock. Simmer gently until thickened. Crumble in the blue cheese, biltong and nutmeg. Add port, salt and freshly ground black pepper to taste. Serve with toasted ciabatta rubbed with a little garlic
(serves
1T butter
1t flour
400ml cream
400ml milk
800ml beef stock
200g crumbled blue cheese
120g finely chopped beef biltong
pinch freshly grated nutmeg
white port, to taste
Melt the butter and stir in the flour. Cook for 1-2 minutes before slowly whisking in the cream, milk and beef stock. Simmer gently until thickened. Crumble in the blue cheese, biltong and nutmeg. Add port, salt and freshly ground black pepper to taste. Serve with toasted ciabatta rubbed with a little garlic
