Here at Casa del Beerblefish, we decided we were in the mood for cheese this evening, so we put on our best 80s compilation and raided the fridge. You can probably replicate this with all manner of cheeses and dip in all sorts of tasty foods, but here’s our recipe for Infinitely Improbable Fondue.* Serves 2 very hungry people or 3-4 averagely hungry people.
Ingredients:
- 25g plain flour
- 250ml (half a bottle) Beerblefish Infinite Improbability Saison
- 3 cloves garlic, peeled and chopped
- 1 thin slice of dried chili
- 1 cubic inch Rutland red cheese, sliced (yeah, we know, don’t mix your units and all, but we didn’t know how amazing this would be and that we’d need to write the recipe down, so we weren’t really measuring!!)
- 100g gouda, sliced
- 80g strong cheddar, sliced
- 1 cubic inch grana padano, sliced
- To serve: spelt bread, yellow bell pepper
Method:
- Put the flour in a heavy-bottomed pan and add a splash of beer, mixing it to a paste.
- Add half of the remaining beer and mix well.
- Add the garlic and the chili and stir.
- Add the Rutland red cheese to the pan and put the pan on the hob on a high heat, stirring vigorously.
- As soon as the mixture starts to bubble around the edges, turn the heat down to low and add half of the remaining cheese.
- Turn the heat up to medium and stir. Add bits of the remaining cheese and beer alternately until you achieve the consistency of fondue you like (we like it gloopy).
- Serve immediately in the pan, dipping in chunks of spelt bread and pepper (use a fork and remember the fondue will be very HOT!)
*We cannot guarantee that your fondue will actually be infinitely improbable.
