"Classic" Cheddar Fondue with Root Vegetables

Cheese company Davidstow has put together some simple recipes for you to make during British Cheese Week. Go all 1970s with the cheese fondue, a great way to get kids eating vegetables, or cook up a winter warmer in the form of a delicious rarebit.

"Classic" Cheddar Fondue with Root Vegetables

Serves: 2-4

Ingredients:

  • 2 garlic cloves, halved
  • 500ml Sharps Doom beer
  • 1 tbsp/15 ml lemon juice
  • 450g "classic" cheddar Cheese, grated
  • 2 tbsp / 30 ml plain flour
  • 2 tsp / 2 ml nutmeg
  • 2 tsp / 2 ml paprika
  • Pepper
  • 3 beetroot, peeled and cut into batons
  • 4 carrot, peeled and cut into batons
  • 4 parsnips, peeled and cut into batons
  • 1 celeriac, peeled and cut into batons
  • Bread to dip

Instructions:

  1. Rub the garlic inside the fondue pot then discard.
  2. Pour the beer and lemon juice into the pot and turn on the burner. Let the beer and lemon juice warm up without boiling. Reduce heat and add the grated cheese. With a spoon, mix well and stir regularly.
  3. Add remaining ingredients and pepper to taste. If the mixture is too hard, add more beer and if the mixture is too soft, add more cheese.
  4. To serve dip the raw root vegetables into fondue.


Nathan Outlaw’s Cornish Crackler Rarebit

Serves: 2

Ingredients:

  • 325g Davidstow Crackler Cheddar Cheese, grated
  • 60ml Sharp’s Doom Bar Bitter
  • 30g plain flour
  • 25g white breadcrumbs
  • 1 tsp English mustard
  • 3 free range egg yolks
  • 2 thick slices crusty bread
  • Cornish sea salt and freshly ground black pepper

Instructions:

  1. Put the cheddar and beer in a pan and heat gently until the cheese melts and starts to bubble. 
  2. Add the flour and cook for a minute then remove from the heat. Add the breadcrumbs, mustard, egg yolks and season. Mix well and allow to cool. 
  3. Grill the bread on both sides and put on a plate. Top both slices with the Rarebit mixture and place under the grill to brown. Serve immediately.
  4. The Cornish Crackler Rarebit mixture can also be used to top a piece of pollock or cod. Bake in a hot oven for 15-18 mins and serve with roasted baby vine tomatoes.

 

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