麻豆社

Cheddar and Crispy Bacon Fondue听

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1 shallot or small onion, finely chopped

1 tablespoon cooking oil

200ml dry white wine, local beer or cider

陆 teaspoon honey

100ml cream

350g grated sharp cheddar

1 teaspoon cornflour

4 rashers streaky dry cure bacon

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Cook the shallot in the oil until golden. Add the wine, beer or cider and boil until the mixture has reduced by half. Add the honey and cream and boil.

Mix the cheddar and cornflour in a bowl. Pour over the hot cream mixture and the return to the pan. Simmer gently until the mixture is creamy and smooth.

Cook the bacon until crispy, dry on kitchen paper and chop finely.

Add to the fondue and serve with grilled bread, celery sticks and slices of potato roasted with oil and rosemary

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Irish Cream Cheesecake with Candied Hazelnuts and Whiskey and Honey Roast Plums

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Base

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100g butter

125g granola

125g crushed oat biscuits

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Whizz the biscuits in a food processor or put in a plastic bag and crush with a rolling pin until fine. Add the granola and pulse in the mixer for a few seconds or crush lightly with the rolling pin.

Melt the butter and mix into the biscuit mixture.

Press into an 8 inch spring form tin and chill.

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Irish Cheesecake Cream

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50ml Irish cream liqueur

600g full fat cream cheese

100g sifted icing sugar

300ml lightly whipped double cream

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Whisk the cream cheese, Irish cream and sugar together.

Fold in the cream and spoon mixture onto base.

Chill for at least 2 hours.

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Whiskey and Honey Roasted Plums

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10 plums halved and stone removed

100g sugar

2 tablespoons honey

2 tablespoons water

50ml whiskey

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Place the plums in a baking dish, flesh side up. Set oven to 180藲c.

Boil the sugar, honey, water and whiskey until sugar has dissolved.

Pour over the plums, cover with greaseproof and place in oven.

Bake for approximately 30 minutes but check as plums can burst.

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Candied Hazelnuts

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100g sugar

2 tablespoons water

100g skinned hazelnuts

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Place the sugar and water in a non-stick pan and boil, without stirring to an amber liquid. Add the nuts and pour onto a sheet of parchment paper to cool. When cool break with a rolling pin.

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Slice the cheesecake and top with some plums and scatter with the hazelnuts.