Stout comfort

With winter knocking on our doors, top South African food personality and Drizzle and Dip blogger Sam Linsell has sought out comfort food with her recipe for cheddar and stout fondue.

 “The idea of the dark bitter flavours of the stout melting in with all that delicious salty cheddar cheese was too good not to try,” said Linsell.

Castle Milk Stout is known for its smoothness, a ‘touch of bitterness’ (from dark roasts) and creamy head – which makes it big enough to stand up to flavoursome and rich dishes.

“Fondue is a social dish and gathering a few friends around a melting pot of cheese deliciousness is pretty awesome,” says Linsell.

“We could not agree more,” said Castle Milk Stout Brand Manager, Sanele Gwala. “Castle Milk Stout is about sharing and savouring a moment with friends.”

For those who would like to try it at home, see the recipe below.

 It can also be found on www.castlemilkstout.co.za / http://drizzleanddip.com/2016/05/04/cheddar-and-stout-fondue

 Sam Linsell says:

Bread is my favourite thing to dip into fondue but slices of apple pair well with the aged cheddar giving a hit of fresh sweetness and adding crunch.

The most important thing here is to choose a really good quality mature cheddar, definitely not the rubbery yellow versions you get as an everyday staple. It simply will not melt the way it needs to. If budget, allows go for something imported from Wales or England. I used the local Healey’s cheese which is a superb cheddar that has won awards.

Recipe – makes enough for 3 – 4 people as a snack

 Ingredients

•  1 x 340ml bottle Castle Milk Stout
•  1 tbsp white wine vinegar
• 350gm very good quality mature cheddar (preferably white)
•  4 tsp corn flour
• 1 tsp Dijon mustard
•  1 tsp Worcestershire sauce
• 1 – 2 cloves garlic, crushed
• Pinch of freshly grated nutmeg
• Pinch of black pepper
•  Fresh bread and apple slices to serve

 Instructions 

•  In a small pot bring the CMS and vinegar to the boil.
• Grate the cheddar and toss this in the corn flour to coat.
•  Slowly add the cheese in parts stirring constantly and stirring well before the next addition. While you are adding the cheese, add the garlic, Worcestershire sauce, pepper, nutmeg and mustard. Continue to cook over a low heat for a couple of minutes until the sauce is smooth.
• Serve the fondue over a heated burner (low) with pieces of bread and apple slices to dip.