Stormy Baked Milleens Fondue

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!

Franck