Beef & Blue Stilton stroganoff

Ingredients

500g beef fillet cut into thin strips
1 large white onion thinly sliced
half teaspoon white sugar
250g button mushrooms sliced
Olive oil
50g butter
50ml brandy
300g sour cream
125g Blue Stilton crumbled
Salt and black pepper to taste

Method

1. Sauté beef strips in hot olive oil until browned. Set aside.
2. Sauté onions in oil and butter, when beginning to soften add sugar and continue to cook until they start to turn golden.
Add mushrooms and cook until golden and cooked through.
3. Return meat to pan and pour over brandy, cook over a high heat for a few seconds.
4. Add sour cream and Blue Stilton, cook until just hot, stirring well.
5. Season to taste and serve immediately with buttered noodles or potatoes. Scatter with freshly chopped parsley.

Blue Shropshire tart

Ingredients

20cm Fluted flan tin lined with shortcrust pastry case
100g crispy bacon cut into small pieces
150g red onion peeled & roughly chopped
100g chestnut mushrooms sliced
125g Blue Shropshire crumb
50g Freshly grated Parmesan
75g Cheddar grated
2 large eggs
100ml single cream
Freshly ground black pepper
Few drops of Tabasco sauce

Method

1)Saute the red onions in a little olive oil until beginning to soften, add a knob of butter and the mushrooms.
2)Cook for a further 3-4 minutes.
3)Place the bacon and the mushroom mixture in the base of the tart, sprinkle over the cheese.
4)Whisk together the eggs, cream, tabasco sauce and pepper. Pour over the filling and bake in a hot oven for 20-25 min.
5)Serve with a green salad and some redcurrant sauce.
TIP - Makes a delicious lunch dish or starter.