Gorgonzola PDO with Kentish Ale Sauce

Second Course


Gorgonzola PDO with Kentish Ale Sauce


  • 250 g Spicy Gorgonzola PDO (sliced and well chilled)
  • Plain flour
  • 2 Eggs (beaten)
  • 100 g Breadcrumbs (mixed with ½ tsp cracked black pepper)
  • Seed oil (for frying)

Kentish Ale sauce

  • 2 tbsp Redcurrant jelly
  • 150 g Redcurrants ((fresh))
  • 90 ml Kentish Ale
  • 3 cm Rosemary spear
  • 1 tsp Brown sugar
  • 1 tsp Orange zest


  1. Melt redcurrant jelly in a pan, add redcurrants and stew for 3 minutes.
  2. Add Kentish Ale, rosemary, sugar, orange zest and bubble for 5 minutes. Remove rosemary spear. Transfer to a bowl and set in the fridge.
  3. Coat Gorgonzola chunks in flour and dip in beaten egg. Repeat and coat in breadcrumbs. Chill in the fridge for 30 minutes.
  4. Heat oil to 190°C and fry Gorgonzola until crisp and golden brown.
  5. Remove using a slotted spoon and drain.
  6. Serve with redcurrant and Kentish Ale sauce.