Due to a car battery failure, our Valentine’s treat got put on hold until Saturday night but the fondue was definitely worth waiting for. I didn’t make the traditional Gruyere/Emmental fondue but I did put together a variation of Myrtle Allen’s Ballymaloe Cheese Fondue, using local Hegarty’s Farmhouse Cheddar, a few splashes of Fern Bay Sauvignon Blanc, some garlic and parsley. We dipped cubes of sourdough bread, which had been crisped up in a hot oven, pieces of rosemary flatbread from work, dried apricots, some thinly sliced Gubbeen chorizo and salami, cutting the richness with a few cherry tomatoes, gherkins (my latest foodie love!) and a green salad from West Cork. So simple and so good – I’m a fondue convert.
The following day we were around at my Clonmel-based Cousin‘s for brunch (yummy muffins!), waxing lyrical about our new fondue set and making her pull an almost forgotten old Christmas present from the back of the cupboard. Don’t forget to use it, Ruth!
Simple Irish Cheese Fondue
Well flavoured Irish cheddar cheese – 200g, grated or finely chopped
White wine – 3 tablespoons
Garlic – 2 cloves, finely chopped
Parsley – 2 teaspoons
Put all the ingredients into a heavy based saucepan over a low heat and, stirring regularly, heat until melted and bubbling.
Either serve at the table in the saucepan – you may have to reheat it half way through – or transfer to a fondue pot over a low heat and serve with cubes of bread, pieces of toasted flatbread, dried apricots, thinly sliced salami, cherry tomatoes, gherkins and a green salad.
Serves 2 – although extra cheese and white wine can also be added half way through if you feel like you need a little extra! And make sure you heat up the fondue pot to crisp up any tasty little remnants at the end.