July 2022 – Recipe of the month

A very British… Macaroni Cheese Fondue

 

 

Britain has some amazing artisanal producers that can stand shoulder to shoulder with anything the continent can throw at them. Whilst supporting England in the UEFA Women’s EURO | UEFA.com, why not also support the best of British artisanal producers.

 

Ingredients

• 30g unsalted butter
• 30g plain flour
• 250g semi-skimmed milk
• 150g Mayfield- MAYFIELD – Alsop & Walker (alsopandwalker.co.uk)
• 100g Cornish gouda- Cornish Gouda Co | Hand-crafted artisan cheese
• 100g The idle hour- IDLE HOUR – Alsop & Walker (alsopandwalker.co.uk)
• 100g Albourne bacchus white wine- Buy English Wine – Albourne Estate – Direct Delivery
• 6g Maldens sea salt
• 2g cracked black pepper
• 1 x pinch cayenne pepper
• 1 x pinch nutmeg
• 200g macaroni pasta

 

• 1 x pack Rebel coppa- THE SALUMI BAR – REBEL (curingrebels.com)
• 1 x pack Rebel saucisson- THE SALUMI BAR – REBEL (curingrebels.com)
• 1 x pack Rebel Brighton salami- THE SALUMI BAR – REBEL (curingrebels.com)

 

• 1 x head of British ruby gem lettuce- Ruby Gem Lettuce – Search | Waitrose & Partners
• 1 x pack of salad cress- Essential Salad Cress | Waitrose & Partners
• 1 x red continental salad onion- Red Continental Salad Onions | Waitrose & Partners
• 100g mellow yellow rapeseed oil- Mellow Yellow Rapeseed Oil – Farrington Oils cold pressed rapeseed oil (farrington-oils.co.uk)
• 40g Aspall raw organic apple cider vinegar- Aspall Cyder & Vinegar | Home
• 15g Littleover Apriary pure English honey- Pure English & Organic Honey | Raw, Manuka & Natural Honey (littleoverapiaries.com)
• 25g Tracklement robust wholegrain mustard- Home – Tracklements

 

• 1 x loaf of white seeded sourdough bread
• 1 x Snowdonia cheese company fig & apple chutney- Snowdonia Cheese: Multi Award-Winning Cheese Range

 

Method

1. Place the butter and flour in a heavy base pan and gently cook over a low heat for 10 min, stirring constantly
2. In another pan bring the milk up to the simmer
3. Slowly add the milk to the butter and flour, whisking vigorously until fully incorporated into a smooth sauce consistency
4. Continue to cook over a low heat for 5 min, stirring constantly to avoid the sauce from sticking, remove from the heat
5. Grate and chop all the cheese and add to the sauce
6. Add the cayenne, nutmeg, salt & pepper, stir through and set aside
7. Cook the pasta to the guidelines on the packet
8. Add the pasta to the sauce and transfer to a deep heat resistant dish
9. Place the dish under a pre-heated grill for 2-3 min, until the top is lightly golden
10. In a jar, put the oil, vinegar, mustard and honey, and shake well
11. Remove the lettuce leaves from the stalk and scatter on a salad dish
12. Slice the salad onion finely and springle over the leaves
13. Finish off with the mustard cress
14. Liberally drizzle 3 tbl sp of the dressing over the salad
15. Arrange the charcuiterie on a board or plate, accompany with pickles if you have them
16. Serve with warm sourdough bread the chutney and a large glass of the Albourne Estate Bacchus white wine