Irish Cheese and Guiness Fondue
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g cheese (Irish farmhouse cheese), rated
- 300 ml beer, (Guiness)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- some salt and pepper, black, freshly ground
- some cauliflower florets, raw
- some broccoli florets, raw
- some carrot (s), cut into strips, raw
- small mushrooms, raw
- 2 large bell peppers, sweet, raw, cut into bite-sized pieces
Print Recipe
Pin Recipe Instructions
- Heat the Guinness with the lemon juice, but do not bring to the boil. Mix the grated cheese (e.g. Gabriel, Desmond or Ardrahan) and the cornstarch and add gradually while stirring constantly. Season to taste and simmer (do not boil) until the fondue thickens.
- Place on a fondue plate. Skewer the vegetables on fondue forks and dip into the fondue.
- A rustic farmhouse bread or pain de campagne can be served with it.
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