food
Fondue Feasts
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
www. chateaumareuil.com
THERE ARE TWO WAYS TO ENJOY THIS DELICIOUS MEAL, THE MOST WELL-KNOWN IS THE CHEESE VERSION. THE OTHER WAY IS OIL FONDUE, WHERE YOU USE RAW INGREDIENTS
When you’re making fondue - especially the oil version - make sure you are very careful when cooking and serving, the oil needs to be really hot. Always read the
Swiss Cheese Fondue
safety guidelines from the manufacturer and follow them. Fondue is a delicious and fun meal, but please be cautious!
Ingredients (Serves 2) − − − − − − − − −
1 garlic clove 200g grated gruyere* 75g grated emmental* 75g reblochon (weight with rind removed), cut into chunks 2 tsp cornflour (optional*) Freshly grated nutmeg to taste 175ml dry riesling (or other dry white wine) 1 tbsp kirsch Bread for dipping
Equipment Cast iron or enamel fondue pot or a large, heavy-based saucepan 1. Cut the garlic clove in half and rub one half over the inside of the fondue pot. Finely chop the remaining half, then add to the pan.
10 etcetera
2. Add the grated gruyere*, emmental* and reblochon to the pan along with the cornflour, if using* (if you use ready grated cheese, this is not necessary), and a good grating of nutmeg and black pepper. Stir everything together using a wooden spoon. 3. Pour in the wine, then set the pan over a medium heat. Gently heat and stir, taking care not to overheat the mixture. Once the cheese has melted, turn up the heat slightly and let the mixture just come to a gentle simmer. Cook for a few minutes to thicken. 4. Remove the pan from the heat, stir in the kirsch and season to taste. Transfer the pan to the centre of the table, setting it on the fondue stand or a heatproof trivet with the serving accompaniments (see below), then let everyone dive in.
