We’ve teamed up with Food Writer and Creator of award-winning food blog Rocket & Squash, Ed Smith to create a series of recipes, perfect for the festive season, including this Baked Nduja Fontana.
“We’re firmly in baked-cheese season now. Which is great… but how about mixing things up, and swapping the Camembert for this very slightly spicy, very definitely moreish nduja fonduta?? It is INSANELY good.”
“For dipping, use our seeded sourdough flatbread crackers. Absolutely perfect here – a hint of spice, very savoury, flavourful yet stays in the background. You’ll keep dipping and dipping, occasionally alternating with some cooling, crunchy fennel.”
For 4 as a starter, or to pass round a room
50g butter
40g nduja
200g whole milk
200g fontina (or a 50/50 mix of Gruyère and cheddar), coarsely grated
1 tap cornflour
3 egg yolks
Peter’s Yard seeded sourdough flatbread crackers
1-2 fennel bulbs, separated and cut into scoops
Method
Gently melt the butter and nduja (don’t fry), stirring until emulsified.
Add the milk, keep warming and stirring. Then add the cheese, one handful at a time, stirring until melted.
Whisk the cornflour into 1 tbsp milk. Add the egg yolks and whisk some more. Then, temper this liquid by adding 2 tbsp of the warm nduja mix, whisking and repeating 2 more times before pouring all the egg into the nduja. Set over a very low heat and warm very gently for 5-8 minutes, constantly stirring with a wooden spoon or spatula, until the mix is heavy, thick, glossy and easily coats the back the back of a spoon. Like custard.
Decant into a small oven proof tin or tapas bowl. Refrigerate. Then, when you want it, bake at 220c for 10-15 minutes, until it’s molten and bubbling. Let this sit for 3 mins or so before serving.
Sourdough crackers and crispbreads
Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to the ultimate British cheeseboard.
