Oh happy days. The wind it doth blow and the rain it doth piss. Forsooth methinks I have a) had enough of crappy weather and b) swallowed an olde English dictionary.
I had the pleasure and the privilege of travelling to the Emerald Isle this week for a couple of meetings. To my great shame I had never visited Ireland before, even though I have an Aunt who is based in Dublin. Also, to my even greater shame, I saw little of that country – an airport, a motorway and an office.
But I did make a new best friend; Sean, the cab driver. Great bloke who shared the same cynical-ironic sense of humour. We ranted about driving, football, cars and finally our countries. Perfect antidote to 4 hours in a ‘discovery’ meeting.
(A ‘discovery’ meeting is a meeting where you spend the whole time hiding your intentions from the other party whilst trying not to come across like you’re hiding your intentions from the other party; I’m not that good at it because it gets a bit tedious).
Anyway, after getting back to Blighty (the plane nearly didn’t make it; I’m sure it clipped a wing as we hit the tarmac in the middle of a gale) I needed some stodge food.
And it doesn’t get much stoggier than fondue. Cheesy goodness which only requires the addition of bread (and maybe wine) to put everything to rights. To create Cheese Fondue Bake you will need:
- 200g brie
- 100g emmental
- 150g cream cheese (full fat)
- 50g parmesan, grated
- 2 tsp cornflour
- 4 tbsp milk
- 1 tbsp rosemary, roughly chopped
- 1 tsp English mustard
- 1/3 jar caramelised onion chutney
- dash of Worcestershire sauce
- soda bread or similar to serve
First find a suitable ceramic dish – quite small. Heat the oven to 180 centigrade. Spread the chutney over the base.
Chop up the cheeses, reserving half the parmesan (remove any rinds).
The beer is not an ingredient. I just like looking at pictures of beer
Combine with all the other ingredients (you’re supposed to use a food processor but I don’t possess one (sob) so I just used a stick blender (and nearly blew the motor in it).
Then spoon the mixture onto the chutney and smooth out. Sprinkle on the remaining parmesan and the Worcestershire sauce.
Pop in the oven for 20 mins until golden and bubbling.
Serve up with bread! Just dip it into the gloop, making sure you get to the bottom to pick some hot chutney. Easy-peasy and its very moorish; here’s the proof.
Now if you are a) cold or b) miserable, or c) wet, d) pissed off or e) any or all of them then this is the perfect solution!