How do you fondue? Think oozy, creamy and elastic, rather than too stringy.
Serves 6–8
2-3 garlic cloves, peeled
200ml dry white wine
Juice of ½ a lemon
400g gruyère, grated
200g emmental, grated
Fondue pot with heater (optional)
1 Rub the inside of a large saucepan (or fondue pot, if using) with the garlic cloves.
2 Add the wine and lemon juice and bring to a simmer, then start adding handfuls of the grated cheese, whisking between additions.
3 When all the cheese is added, change to a wooden spoon and use a figure of eight stirring method. When ready to serve, transfer the melted mixture to your fondue pot and bring to the table. The heater should keep the cheese warm but it may occasionally need re-stirring to keep the cheese loose. If you don’t have a fondue pot, bring your saucepan to the table and place on a trivet.
4 If the cheese cools down too much, you can reheat it and bring it back to the table. Enjoy it immediately by using skewers to dip chunks of bread, veg or potatoes into the fondue, but never dip meat into a communal pot.
FON-DOS
• Only dip bread and potatoes into your fondue – veg at a push, but never meat.
• Use a fine grater for cheeses that are firm enough to grate, crumble or finely dice softer cheese and avoid ready-grated cheese as these melt less easily.
• If you’re not using an electric fondue, heat the mix in a pan on the stove and transfer it to a table-top warmer when ready.
• If the mixture begins to separate or split, add a little lemon juice.
This recipe is just one of the ideas from our feature ‘Cheese Please!’ from our February issue, which also includes recipes for side platters of roast potatoes, veg, bread and meats as well as a Beetroot Puree with Smoked Salmon, Raclette and a Black Forest Gateau.
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