Cheese fondue
The ultimate party food, this makes a great sharing dish for a dinner party or family meal.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the cheese fondue
- 1 garlic clove, halved
- 200ml/7fl oz white wine
- 2 freshly ground black peppercorns
- 2 freshly ground pink peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 150²µ/5½´Ç³ú cheddar, grated
- 200g/7oz ²µ°ù³Ü²âè°ù±ð cheese, grated
- 100²µ/3½´Ç³ú Lancashire cheese, crumbled
- 150²µ/5½´Ç³ú strong flavoured, washed rind soft cheese, chopped
- 100²µ/3½´Ç³ú Parmesan, grated
- 3 tbsp cornflour
- 1 tbsp grappa or white Port
- For dipping
- 50²µ/1¾´Ç³ú cornichons
- 100²µ/3½´Ç³ú party onions
- 2 apples, cut into wedges
- 2 pears, cut into wedges
- 4 celery sticks
- 50²µ/1¾´Ç³ú walnut halves
- 1 fennel bulb, sliced into fingers
- ½ bunch radishes, quartered
- 1 head red chicory, trimmed and separated into leaves
- selection of salami and cured meats
Method
Rub the inside of the fondue pot vigorously with the garlic halves. Add the wine, peppercorns, thyme and bay leaf to the pot and bring to the boil.
Toss the cheeses in a bowl with the cornflour. Lower the heat and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.
Simmer gently until the mixture is smooth and glossy, taking care not to let the fondue burn or boil. Stir in the grappa and keep the fondue warm while serving.
To serve, arrange the accompaniments on a large platter and use fondue prongs to dip these into the pot.
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