Beer cheese dipping bowl (V)
We're really fondue of this decadent cheese and beer dipping bowl. You'll be the hit at any party with this offering.
SERVES 10 PREP 30 MINUTES
- 1 white Coburg from Love Local producer Gadsby's
- 2 tbsp Co-op unsalted butter
- 2 tbsp Co-op plain flour
- 1 tbsp Dijon mustard
- 2 large garlic cloves, 1 crushed, 1 whole
- 300ml Co-op British semi-skimmed milk
- 250ml golden ale, we recommend Harvest Gold from Ferry Ales Brewery
- 300g extra mature Cheddar, grated, we think Just Jane made by Lymn Bank Farm works great
- 1/2 tbsp Co-op olive oil
- 3 rosemary sprigs, roughly broken
- Cut a lid about 3cm thick off the top of the bread.
- Scoop out the middle — from inside the lid too — then tear into large chunks and set aside.
- Preheat the oven to 200°C/fan 180°C/Gas 6.
- Melt the butter in a medium pan and stir in the flour to make a paste.
- Cook for 2 mins, stirring. Add the mustard and crushed garlic, then cook for 1 minute.
- Whisk in the milk and ale, then simmer, whisking constantly, for 5-6 mins, until thickened.
- Season, then stir in the cheese until melted.
- Remove from the heat.
- Halve the remaining garlic clove and rub the torn bread with the cut side, then toss it with the oil and rosemary.
- Put the bread bowl on a baking tray, surrounded by the torn pieces.
- Pour the cheese sauce into the bowl and bake for 15-20 mins, until golden.
- If the torn bread starts to overcook, cover with foil.
- Serve the bowl with the bread for dipping.