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Beer fondue
Serves 6 | prep 20 mins | total time
Beer fondue
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Serves 6 | prep 20 mins | total time
We've added beer to our fondue which adds a lovely savoury flavour. It makes a great centrepiece for a party. Serve with crudités, crusty bread and cocktail gherkins
Rate
Nutritional information (per serving)
Calories
442Kcal
Fat
34gr
Saturates
21gr
Carbs
6gr
Sugars
2gr
Fibre
0gr
Protein
26gr
Salt
1.7gr
Ingredients
- 400g Comté or Gruyère, rind removed
- 200g mature cheddar
- 2 tbsp cornflour
- 1 garlic clove, peeled and bashed
- 300ml brown ale
- 1 tbsp lemon juice
Step by step
- Grate all the cheese coarsely and tip into a bowl. Sprinkle over the cornflour, and toss well so the cheese is covered in the flour.
- Add the garlic and ale to a heavy pan, or fondue pot, over a very low heat and bring to a simmer. Add the cheese, a small handful at a time, only adding another handful when the previous has completely melted, and stirring frequently. If you add too much cheese at once, it may clump into a ball and seize.
- Fish out the garlic clove, and stir in the lemon juice. Don’t allow to boil or the cheese will curdle. Serve straight away on a hotplate, or over a candle, if using a fondue pot.
- Serve with crudités, bread and pickles to balance the richness. If the fondue starts to harden, you can reheat over a low heat, stirring continually to melt everything together again.