Saturday, May 30, 2015

Recipe: Cheese Fondue

Now this isn't just a recipe, this has now become a Booth family tradition! What tradition I hear you say? Well, every year, mum makes a big big cheese fondue, and we all watch the Eurovision song contest! Have introduced Brendan to this phenomenon- as a south african he had actually never heard of it, and so I've had to show him Eurovision and explain us Brits actually used to be good at it, Haha.  Fondues are great for parties, because it's a social meal where everyone dips bits and bobs in. You will need a proper fondue set for this- it cant be made with one of those little ones with candles.

Cheese Fondue (serves 4)

1 clove garlic
150ml white wine
1 tsp lemon juice
285g emmental, grated
285g gruyere, grated
1 tbsp cornflour
2 tbsp kirsch
¼ tsp paprika
Bread and crudité vegetables to dip in.

1)      Rub the inside of the fondue pan with a halved clove of garlic. Light the fondue flame on low, and heat the wine and lemon juice for about 5 minutes, or until it starts to boil. Add the emmental and gruyere, and stir often until cheese has melted.
2)      Once the cheese mixture is melted and bubbling, mix the cornflour together with the kirsch and then mix into the cheese mix. Continue to cook the fondue for about another 5 minutes, or until a desired consistency is mixed.
3)      Test the fondue thickness with a chunk of bread- if it’s too thin, you can thicken it with more cornflour, or if it’s too thick you can thin it out with a bit of wine. Serve with bits and bobs to dip in!

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