- 250g Gorgonzola piccante, sliced and well chilled
- plain flour
- 2 eggs, beaten
- 100g breadcrumbs, mixed with ½ tsp cracked black pepper
- oil for frying
Kentish Ale sauce:
- 2 tbsp redcurrant jelly
- 150g fresh redcurrants
- 90ml Kentish Ale
- 3cm rosemary spear
- 1 tsp brown sugar
- 1 tsp orange zest
Melt redcurrant jelly in a pan, add redcurrants and stew for 3 minutes.
Add Kentish Ale, rosemary, sugar, orange zest and bubble for 5 minutes. Remove rosemary spear. Transfer to a bowl and set in the fridge.
Coat Gorgonzola chunks in flour and dip in beaten egg. Repeat and coat in breadcrumbs. Chill in the fridge for 30 minutes.
Heat oil to 190°C and fry Gorgonzola until crisp and golden brown.
Remove using a slotted spoon and drain.
Serve with redcurrant and Kentish Ale sauce.