Cheesy Fondue Bake – the Perfect Antidote to ‘Fuggy Friday’.

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.

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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:

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  • 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.

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Chop up the cheeses, reserving half the parmesan (remove any rinds).

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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).

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Then spoon the mixture onto the chutney and smooth out. Sprinkle on the remaining parmesan and the Worcestershire sauce.

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Pop in the oven for 20 mins until golden and bubbling.

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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.

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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!

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37 thoughts on “Cheesy Fondue Bake – the Perfect Antidote to ‘Fuggy Friday’.

  1. Love your description of a discovery meeting. I’m about to leave for Ireland, but I don’t think Conor has any such meetings planned 😉 Great comfort food — I take it you’re no longer on a diet? 😉

  2. Oh my – this sounds and looks delicious! (and totally worth almost blowing the motor in your stick blender for!) I will have to make some of this over the winter and enjoy it with a dark ale or some red wine. Yum!

  3. Huh, I guess I’ve been retired too long to know about these discovery meetings but it does sound tedious. You didn’t have a pilot trainee flying your plane did you?
    You’re so poetic & it goes very well with that fondue. I could use a pile of that.

  4. I do love some fondue! I think my tastes run more to the American versions, however.

    I’m guessing you were in Dublin? If you get time here again, I’m a great tour guide for Mayo… It won’t be foodie, however, unless you want my hubby to get out the Weber grill for a lovely local meat-fest!

      • Oh lawsy! (Grin) We have restaurants just for fondue. I would say it is mostly what the us calls Swiss cheese and Europe calls emmental cheese (sorry I can’t seem to spell that well enough for the iPad, it tells me I am wrong) – it melts nicely and goes stringy, but less so than mozzarella, and has a lovely nutty bite. I can’t say for sure what else they add, but I would be surprised if white wine wasn’t on the list. The pot of hot cheese is there on the table, and you dip in the bread or veggies piece by piece.

        My main issue is that I’m not able to eat any sort of onion. It makes my gastronomical adventure quite limited, unfortunately.

        But! When I was a child we could pick our birthday dinner and for years mine was beef fondue – just hot oil and steak. I rather wish my parents had introduced me to the cheese version, too.

  5. I love this dish. Nice job! 🙂 Yum. How warm and comforting – and a great pair to white wine, as you suggest. 🙂 Some soft goat cheese would also be great in place of the cream cheese to mix things up a bit. Oh, the cheeses you use (emmental and parmesan) are two of my favorites and the addition of rosemary and onion chutney is a great idea!

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