Blue Cheese and Golden Ale Sauce
This is wonderful on grilled steak, lamb or chicken. You can
make it a quick and easy meal by using ready-roasted chicken portions which
you heat through in the microwave while preparing this sauce.
Preparation Time: 25-30 minutes
Ingredients:
* 1 medium onion, diced
* 1 ˝ tablespoons rapeseed oil (or 1 tablespoon olive oil)
* 125 ml Ropetackle Golden Ale (plenty left for the chef!)
Pinch of dried thyme
Salt and pepper to taste
* ˝ teaspoon minced lemon zest (or do it the easy way with a couple of quick squirts of lemon juice from one of those plastic lemons!)
* ˝ teaspoon chopped chives
* ˝ tablespoon minced red bell pepper
* 75g Saint Agur blue cheese (or Gorgonzola, or any other blue cheese you like)
* 1 teaspoon corn flour (Optional. This is handy if the blue cheese is sticky (like Saint Agur) and doesn’t crumble. Sprinkle the corn flour on the cheese while you’re chopping it up – it keeps the crumbs separate and slightly thickens the sauce.)
* To make enough for four servings just double the quantities where the symbol * appears next to them.
Method:
Crumble the cheese in a small basin, using corn flour if necessary (see note above). Caramelise the onions with the oil in a deep nonstick pan over a low heat, cooking until reduced by half and golden brown. Stir in ale, and season with thyme, salt, pepper, lemon zest (or juice), chives and bell pepper. Stir in crumbled blue cheese while sauce is still warm. Serve immediately over grilled steak, lamb or chicken. (And open another bottle of Ropetackle to accompany it!)