Ploughdue (Ploughman’s Fondue)
This cheddar and ale fondue recipe is perfect for cozy gatherings or entertaining friends. With a blend of tangy farmhouse pickle, sharp cheddar, and flavorful ale, this rich and creamy fondue is a delight for dipping small pickled onions, crunchy bread cubes, and fresh vegetables. Served on a platter, this communal dish encourages sharing and conversation, making it a fun and delicious experience for everyone to enjoy.
— Constant Cookbook
Ingredients
- small pickled onions
- cubes of crusty bread
- , cherry tomatoesradishescelerylettucespring onions
- farmhouse pickle
- 250g/9oz mature cheddar
- 2 tbsp cornflour
- 1 tsp English mustard
- 1 small garlic
- 200ml/7fl oz p aleale
Instructions
- Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.
- In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together.
- Rub the garlic clove vigorously around the inside of a saucepan â a cast iron saucepan is ideal â or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.
- Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added.
- Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served.
- Dip the pickled onions, bread and vegetables into the melted cheese to serve. Donât double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.)
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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