Name: Cheese fondue
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 clove garlic, halved; 1 cup pinot gris; 1 french stick, crust removed, cut into 2cm dice; 200 gram gruyère cheese, grated; 200 gram emmental cheese, grated (or use aged cheddar); 1 tablespoon cornflour; 1 tablespoon kirsch (fruit brandy) – optional; pinch sea salt; ground white pepper; 200 gram purple or red baby carrots, scrubbed and cut in half lengthways; 1/2 head broccoli, cut into florets then blanched in boiling water for 20 seconds and refreshed in cold water; 200 gram smoked mussels; 300 gram block champagne ham, cut into 2cm dice; 1 cup pickled onions

Cheese fondue

Fondue is a dish of melted cheese served in a fondue pot over a stand heated by a candle or lamp. It is ideally served with crusty bread or crudités (a selection of whole or sliced raw vegetables). For my version, I’ve added some smoked mussels, ham and pickled onions for an added dimension.

Ingredients

1 clove garlic, halved

1 cup pinot gris

1 french stick, crust removed, cut into 2cm dice

200 gram gruyère cheese, grated

200 gram emmental cheese, grated (or use aged cheddar)

1 tablespoon cornflour

1 tablespoon kirsch (fruit brandy) – optional

pinch sea salt

ground white pepper

200 gram purple or red baby carrots, scrubbed and cut in half lengthways

1/2 head broccoli, cut into florets then blanched in boiling water for 20 seconds and refreshed in cold water

200 gram smoked mussels

300 gram block champagne ham, cut into 2cm dice

1 cup pickled onions

Method

1.Preheat oven to 180°C. Rub the cut garlic around the inside of a medium metal bowl then place bowl over a pot of water simmering on the stove (make sure the bowl doesn’t come into contact with the water).

2.Add wine to bowl and heat until wine is hot. In the meantime, place diced bread on a baking tray lined with baking paper and toast in the oven for 6-8 minutes or until golden.

3.Place the cheeses in a separate bowl and thoroughly mix in the cornflour.

4.With the pot of water on a low simmer, gradually add a handful of cheese at a time to the heated wine in the bowl and gently whisk (see Cook’s Note).

5.Repeat until all cheese has melted and formed a thick sauce. You want a thick dipping sauce – if it is too thick, thin out with a little warm water.

6.To finish, whisk in kirsch, if using, and season with sea salt and white pepper. Transfer to a fondue pot standing on a platter and light the candle or lamp to keep it warm.

7.To serve, lay the toasted bread, carrots, broccoli, mussels, ham and pickled onions around the platter with the skewers. Place in the middle of the table and dig in.