Cheese Fondue with Curry Flavor
Source of Recipe
Michael Oudshoorn
List of Ingredients
1 garlic clove, crushed
1 medium onion, grated
1 1/4 cups(300 ml) dry white wine
2 tsp(10 ml) curry powder (or more or less, to taste)
2 1/2 cups(500 g) matured cheddar cheese, grated
2 Tbsp(20 g) flour
1/4 cup(60 ml) spicy fruit relish
1/2 tsp(2.5ml) salt
freshly ground pepper, to taste \Recipe
1 Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step.
2 Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot.
3 Combine the grated cheese and flour by tossing in a plastic bag.
4 Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth.
5 Stir in the relish.
6 Season with salt and freshly ground pepper.
7 Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal. Serves 4
I often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue:
1 whole cultivated mushroom caps, sauteed quickly in butter then tossed in chopped parsley.
2 whole, peeled and deveined prawns.
3 fresh pineapple chunks.
4 canned artichoke hearts, well drained and halved.
5 unpeeled apple wedges, thick banana slices or peeled pear quarters tossed in lemon juice (to prevent them from going brown during your meal.)
6 thick cucumber slices or chunks.
7 small whole radishes.
8 califlower
9 a small French loaf per person.
10 anything else that tickles your fancy.
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