Ok, so perhaps Fondue is not the first thing that springs to mind when thinking of Lancashire cooking but my weekend foray into the world of Fondue made use of a very delicious fillet of Bowland Beef that deserves some blog praise.
Chorley's very own star butcher Reuben Marsden delivered the results with a very tender and tasty slab of Bowland beef - that was cooked to 'rare' perfection by the fondue after it had been marinated in shallots, garlic, red wine and parsley all afternoon.
Booths came up trumphs with a French cheese fondue kit which made a great easy starter. I had recieved some very knowledgeable advice from Sarah that Lancashire cheese isn't a very reliable cheese for a first-time fonduer - although comments to the contrary are welcome.
Typing 'Lancashire fondue' into Google did throw up some interesting results including the menu at the Three Fishes listing a "Fondue of Sharrock's Lancashire Cheese, onions & poached eggs" and a recipe by Nigel Haworth on the Lancashire Cheese Association website for "Lancashire Cheese omelette souffle, forest mushrooms, tomato fondue". And finally a recipe for a Lancashire Fondue.
It would seem I'm not alone after all in my search for a Lancashire Fondue.
Those dishes at the three fishes sound delightful. Will have to give them a try - thank you for the inspiration.
Posted by: Laura Kennerley | 08 May 2008 at 05:56 PM