Lancashire
Sauce Cheese & Egg
A favourite Entwistle family meal
which is…
Tasty, Quick and Easy
any time of day.
Pre heat oven @ gas mark 7 or 180 0c
Take approx. 6oz (180g) of Crumbly Lancashire Cheese and
crumble one on half of a plate.
Next take two large free range eggs and break onto the other
half of the plate. Pour a little milk onto the cheese and
shake a little white pepper onto the egg yolkes.
Place on top shelf in the oven until the egg whites are
cooked and the yolkes are still soft (more often than not
the yolkes will have gone hard but this does not spoil the
dish)
Remove from the oven carefully as the plate will be very
hot and will remain so for quite a while. Next butter some
nice soft white bread to dip in the cheese and egg and enjoy.
Oh, a splash of Lancashire Sauce will not
go amiss!
...........................................................
Beef with Lancashire Sauce Stir Fry
Ingredients:
2 peppers
1 head of broccoli
2-3 carrots
2-3 courgettes
6 spring onions
450g beef (ask your butcher
for stir fry)
Lancashire Sauce
Method:
1. Prepare all the vegetables first, thinly chop the carrots
and spring onions, cut the broccoli into small florets and
roughly chop the peppers and courgettes. Cut the beef into
chunky strips about 2-3cm (1 inch) wide).
2. Heat a small amount of vegetable oil in a wok or frying
pan, and when hot fry the beef until lightly brown.
3. Reduce the heat slightly (medium high) then add the carrots,
peppers, broccoli and courgettes but not the spring onions.
4. Fry for about 10 minutes until the vegetables start to
soften then add the spring onions and enough Lancashire
Sauce to lightly cover everything, though add more
if you like a stronger taste!
5. Fry for a further 2-3 minutes then serve.
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