*This recipe is gluten-free according to industry standards
Ingredients
- cucumbers 2
- blue cheese 50g, crumbled
- crème fraîche 3 tbsp
BUFFALO SAUCE
- unsalted butter 50g
- garlic 1 clove, chopped
- Frank's or other American hot sauce 75ml
- Worcestershire sauce 1 tbsp
- cider vinegar 1 tbsp
Method
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Step 1
Put the cucumbers on a chopping board, hit with a rolling pin or the flat of a cleaver several times so that they break apart, and then cut into bite-sized pieces.
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Step 2
Put into a colander and sprinkle with 1 tsp salt. Leave for 30 minutes.
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Step 3
To make the sauce, heat the butter in a pan over a medium heat.
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Step 4
When it begins to foam, add the garlic and cook gently for 2-3 minutes.
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Step 5
Add the remaining ingredients and whisk well to combine. Cool.
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Step 6
In a food processor add the blue cheese, crème fraîche, a little seasoning and whizz. Add enough cold water until it turns into a drizzle-able sauce.
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Step 7
Rinse the cucumbers well under cold running water, drain and pat dry.
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Step 8
To serve, toss the cucumbers with the buffalo sauce and pile onto a plate. Drizzle with the blue cheese sauce.
Nutritional Information
- Kcals 261
- Fat 21.9g
- Saturates 13.5g
- Carbs 9.3g
- Sugars 8.1g
- Fibre 1.6g
- Protein 5.8g
- Salt 2.1g
