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Cheese Fondue with Curry




Source of Recipe


LaRousse Treasury of Country Cooking


Recipe Introduction


"This is a very tasty meal and a lot of fun as well. You
will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking! My wife and I enjoy a fondue with dinner guests or simply by ourselves, and this is one of our favourites. This recipe is adopted from one published by the Australian Dairy Corporation many years ago."


List of Ingredients




1 garlic clove, crushed
1 medium onion, grated
1 1/4 cups dry white wine
2 tsp curry powder (or more or less, to taste)
2 1/2 cups matured cheddar cheese, grated
2 Tbsp flour
1/4 cup spicy fruit relish
1/2 tsp 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.

NOTES

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.