Beat the chill with yummy fondue

THERE’S a definite chill in the air and with it comes a need for heartwarming comfort food. Top South African food personality and Drizzle and Dip blogger Sam Linsell has the answer with this yummy recipe for cheddar and stout fondue. So call up your friends and extend a invite to join you with this delicious meal that’s great to share with a few friends or an intimate supper for two.

“The idea of the dark bitter flavours of the stout melting in with all that delicious salty cheddar cheese was too good not to try.  Fondue is a social dish and gathering a few friends around a melting pot of cheese deliciousness is pretty awesome,” she said.

“Bread is my favourite thing to dip into fondue but slices of apple pair well with the aged cheddar giving a hit of fresh sweetness and adding crunch.”

The most important thing here is to choose a really good quality mature cheddar, definitely not the rubbery yellow versions you get as an everyday staple. It simply will not melt the way it needs to. If budget allows, go for something imported from Wales or England. I used the local Healey’s cheese which is a superb cheddar that has won awards.

Recipe

makes enough for 3 – 4 people as a snack

Ingredients

• 1 x 340ml bottle Castle Milk Stout
• 1 tbsp white wine vinegar
• 350gm very good quality mature cheddar (preferably white)
• 4 tsp corn flour
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 – 2 cloves garlic, crushed
• Pinch of freshly grated nutmeg
• Pinch of black pepper
• Fresh bread and apple slices to serve

Instructions

• In a small pot bring the CMS and vinegar to the boil.
• Grate the cheddar and toss this in the corn flour to coat.
• Slowly add the cheese in parts stirring constantly and stirring well before the next addition. While you are adding the cheese, add garlic, Worcestershire, pepper, nutmeg and mustard.

Continue to cook over a low heat for a couple of minutes until the sauce is smooth.
• Serve the fondue over a heated burner (low) with pieces of bread and apple slices to dip.