Oh yeah, here’s a real healthy one!
I found this recipe on the net (often referred to as “Pub Cheese”) when cooking 20kgs of potatoes on St Patrick’s day for a bunch of Irish (and other) mates. Every Fenian Fiend at the party said they’d never heard of it, so it’s not as traditional as many of the the articles on St Paddy’s day food said but anyway it’s *awesome*!
1 Cup Beer
Guinness would be an obvious choice for the occasion but I went for Coopers Pale – of course. Some said Guinness is a bit overpowering and I would think so too but might novel.
250 g Cream Cheese 1250 g shredded cheddar
1:5 or 1:4 of the two cheeses would really depend on what was easiest at hand and note that the beer really dilutes the melted cheese. I’ll put up fondue some time, kinda similar.
2 tsp minced garlic 1 tsp Mustard Powder 1 tsp Hot Paprika Salt and Pepper.
With the seasonings – Garlic, Mustard, Paprika use as much as you like, I went heavy on the garlic and paprika.
As always remember that the correct level of salt can make or break all foods so use taste here. Suggestion: if it’s going with beer then salty can be more fun.
Melt everything in a saucepan stirring over a low heat. When it looks right you’re done! Some recipes used a blender to mix it together, I guess that would work but there wasn’t one where I was cooking.
Garnish with a sprinkle of chopped garlic and a line of the paprika.