Jersey & Guernsey Milk - The Taste of Goodness


	Wonderful White Sauce Perfect Parsley Sauce Champion Cheese Sauce Classic Carbonara

	Wonderful White Sauce So easy that you can teach the kids to do it; versatile and totally delicious when made the Jersey and Guernsey way. 25g Jersey or Guernsey butter 25g plain flour 600ml Jersey or Guernsey milk Pinch of salt and pepper to taste Melt the butter in a saucepan – have the ring on a low heat to avoid a burnt pan and a mad rush Stir in the flour and gently cook for 1 or 2 minutes Take the pan off the heat and gradually stir in the milk to get a smooth sauce Return the pan to the low heat and, stirring all the time, bring to the boil Simmer gently for 8 to 10 minutes and then season

	Perfect Parsley Sauce Gives even the plainest fish pizzazz and so quick to prepare 25g Jersey or Guernsey butter 25g plain flour 600ml Jersey or Guernsey milk Pinch of salt and pepper to taste 4 tablespoons of fresh parsley – remove the tough stalks and just use the luscious leafy bits Melt the butter in a saucepan – ‘slowly but surely’ as with the white sauce Stir in the flour and gently cook for 1 or 2 minutes Take the pan off the heat and gradually stir in the milk to get a smooth and lump free sauce Return the pan to the low heat and, stirring all the time, bring to the boil Simmer gently for 8 to 10 minutes When smooth and creamy stir in the chopped parsley and season

	Champion Cheese Sauce Everyone loves cheese sauce. We know that all mums and grannies have handed down their recipes but this is the Jersey and Guernsey way of doing things. We think you’ll like it - you can add loads of flavour to fish, broccoli, cauliflower and ham. 25g Jersey or Guernsey butter 25g plain flour 600ml Jersey or Guernsey milk 110g cheese made from Jersey or Guernsey milk 1 teaspoon mustard powder A pinch of ground nutmeg A pinch of cayenne pepper Melt the butter in a saucepan over a low heat Stir in the flour and cook gently for 2 or 3 minutes Add the mustard powder Remove from the heat and gradually add the milk – make sure you stir throughout to avoid lumps Bring to the boil, still stirring, and then leave to simmer for 5 minutes When smooth and creamy, add the grated cheese a little at a time, until it has melted – top tip: if it looks too thick just add a little more milk Season to taste with the nutmeg and cayenne pepper

	Classic Carbonara Just like ‘mama’ used to make - loved by grown-ups and children alike and perfect for a quick weekday tea or a meal with friends. 4 slices of bacon – chop this up into bite-size squares 1 finely diced onion 125g of freshly grated parmesan 2 eggs 2 tablespoons extra virgin olive oil 150ml Jersey or Guernsey double cream A handful of fresh basil – to keep its colour tear it up rather than using a knife Gently heat up the oil and onions in a pan until the onions soften Add the bacon to the pan and fry for 3 or 4 minutes Add the cream to the pan and crack the eggs into the sauce – give it a really good stir at this point Add the parmesan and stir again Let the sauce simmer for 3 or 4 minutes Serve with pasta – fresh egg tagliatelle is best – and sprinkle with fresh basil