Dig out your flared jeans and dust off your disco vinyl – we’re heading back to the Seventies with a classic cheese fondue.
Total Time
35min
5.0
1 Rating
Author: East After Noon
Servings:
4
Ingredients
•
6 1/4
cups
Cheese
•
1
Tbsp
All-Purpose Flour
•
1 1/2
cups
Dry White Wine
•
1
clove
Garlic
, peeled, halved
•
1
tsp
Ground Nutmeg
•
1
tsp
Ground Black Pepper
To Serve
•
to taste
Sourdough Bread
, cubed
•
to taste
Potatoes
, roasted
•
to taste
Baby Carrots
, steamed
•
to taste
Mushrooms
•
to taste
Asparagus
, steamed
Cooking Instructions
1.
Grate all the Cheese (6 1/4 cups) and dust it in the All-Purpose Flour (1 Tbsp), tossing to coat. If using a fondue set, rub the Garlic (1 clove) around the inside of the bowl. If not, skip this step until later on.
2.
Add the Dry White Wine (1 1/2 cups) to your fondue bowl or a small pot and set it over low heat.
3.
Once warm, add the cheese, stirring occasionally, and leave to melt slowly into the wine. Stir through the Ground Nutmeg (1 tsp) and Ground Black Pepper (1 tsp) and leave the lid off the pot so as to let the fondue reduce slightly, about 20 minutes or so.
4.
If using a separate earthenware dish (not a fondue set) then warm it now in the oven.
5.
Rub the inside of your warmed ceramic or earthenware pot with the halved clove of garlic.
6.
When the cheese has melted entirely and the resulting fondue has a creamy consistency with a cheesy pull, pour the mixture into the ceramic pot and place over a tea light candle to keep warm and get everyone to join in the fun immediately.
7.
If using your fondue set, soak the burner pad with methylated spirits and ignite at the table. Set the burner to the lowest heat and place the fondue dish on to the stand to keep warm.
8.
Serve with Sourdough Bread (to taste), Potatoes (to taste), Baby Carrots (to taste), Mushrooms (to taste), and Asparagus (to taste).
Author's Notes
The choice of what to dip is open to interpretation but personally, I love giant salted pretzel bread, small smoked sausages, crunchy cornichons and sharp pickled onions. Boiled baby potatoes, fresh spongy sourdough bread and lightly blanched asparagus tops also work wonderfully.
Nutrition Per Serving
CALORIES
567
FAT
40.4 g
PROTEIN
31.6 g
CARBS
6.8 g
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