As I write those lines, the day could turn into quite a memorable one! As storms go, we are going through the alphabet like there is no tomorrow! Introducing the letter “H” with storm Henry today; the polar vortex is actually hovering over Ireland( it should be over the North pole). The lights this morning were amazing, ghostly and so out of character that I decided to get out of the house to take a few pictures around the area… Bad idea! I could barely get out of the car and when I made it back home, two heavy pine tree branches were leaning closer and closer over the whole width of the road, losing altitude as they were being tossed around like lifeless rag dolls. There was no time to lose, I grabbed a rope and my best handsaw, managed to hold on, dropped to the ground and sawed them free one after another.
As I grew up by the sea, I know that the wind as a very special way to open one’s appetite; I needed something quick but satisfying, the day was screaming “Raclette” or “Fondue” at me, a day for potatoes and melted cheese for sure. I had a small Milleens in the fridge since last week, a wonderful but quite pungent washed rind semi soft cheese from West Cork I peeled a few spuds and here is how it went…
You’ll Need: For the Fondue
- 1 Milleens or another washed rind cheese
- 2 shallots
- a splash of white wine
- a pinch of toasted cumin seeds
- a sprig of rosemary
- freshly milled black pepper
- as many potatoes as you like
Peel and boil the potatoes in salted water and drain when they are cooked. In a earthenware dish, put the cheese and all the rest of the ingredients together. Preheat the oven at 200c, it will only take 10 to 15 minutes.
What I like when you do a melted cheese dish, is a bit of zing on the side, to counteract all the creaminess; it works really well! I decided to make a shredded red cabbage and yogurt salad.
You’ll Need: For the salad
- a 1/4 of a red cabbage
- 1 apple
- 1 blood orange
- 1/2 a lime
- a bunch of flat leafs parsley
- a large spoon of natural yogurt
- 1 tbsp of olive oil
- sea salt, a pinch
- black pepper
I a bowl, put the yogurt, and all the other ingredients together. Stir well and add the shredded red cabbage, strips of apple and the chopped parsley; mix well with two spoons and serve on the side with the oven fondue. The whole thing is quite quick to make and a great relief when drama is raging outside, I can guarantee you that.
Keep safe, keep well and eat happy!
10 thoughts on “Stormy Baked Milleens Fondue”
Lovely recipe! Beautiful pictures, be careful out there!
Thank you! Yes, it is never ending storms after storms! Since November!!! But our little cottage is in a well sheltered area…
I am so glad! Love the photos!
Oh YES! Milleens fondued – I like this a lot. I love the fact that you describe it as quite pungent …. I’d say it’s a powerfully oderous baby but so, so goood. and in all these years I have never ever heated it. This will be rectified but in the meantime what say you to Reblechon?
Reblochon can be quite strong too; it works really well in baking but can be a bit mild eaten like that.
Interesting. I’ll give it a go when I’m back in France but in England I know I can get Milleens and I will make the real thing for my mum – she will adore it!
If you like a big cheese taste, it is perfect! Enjoy! 🙂
I do and I will 🙂