I hope everyone had fun getting their Irish on today! After a long day, I didn't have the time to cook a leg of lamb as planned so instead, we took our time machine back to the 70s and enjoyed an Old School meal:
Irish Chedder Whiskey Fondue with fresh from the oven Soda Bread! 
Give your regular fondue a twist by using Irish Cheddar and some good Irish Whiskey.
Prep Time: 5-10 minutes Cook Time: 5-10 minutes
Ingredients
- 1 garlic clove, halved
- 1 c. dry white wine
- 1½ lb. Irish Cheddar cheese, shredded or grated
- 1½ Tbs. cornstarch
- 2 Tbs. Irish Whiskey
- kosher or sea salt
- freshly ground black pepper
Rub the cut side of the garlic all over the inside of a large, heavy pot (preferably cast-iron or enameled cast-iron). Set over medium-high heat; add wine, and bring to a simmer.
In the meantime, toss the cheese with the cornstarch. Add a handful at a time to the simmering wine, stirring until each handful melts before adding the next. Reduce heat to medium and stir constantly until the cheese is completely melted.
Add the whiskey and heat until bubbling, 1-2 minutes. Season to taste with salt and pepper.
Serve immediately (transfer to a small dish set over fondue fuel or a tea light to keep warm) with chunks of soda bread, smoked sausage, apples, or any other dipping accompaniments you wish. 
Irish Soda Bread
- 450 g (1lb) plain flour
- 1 tsp baking soda
- 1 tsp salt
- 350 ml buttermilk
Preheat the oven to 220C. Dust a heavy baking tray with flour.
In a large bowl sieve the baking soda with the flour and salt.
Make a well in the centre. Add the buttermilk. Use your hands or a round bladed knife to bring the dough together until it is just soft.
Transfer the dough to a floured surface and shape into a round loaf, patting gently as you turn it.
Lift gently onto the baking tray. Using a sharp knife score a cross shape onto the loaf.
Bake immediately for 20 minutes, lower the oven to 200 and bake for a further 20 minutes until golden and risen, the base should sound hollow when tapped.
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