RECIPE - CHEESE FONDUE
After spending an exhilarating day on the slopes in the snow-covered Alps, there is nothing better than gathering with friends around a pot of fondue with a glass of white wine. It is the ultimate après ski and certainly one of the most well-known alpine dishes.
This dish doesn’t have to be exclusive to the French and Swiss Alps and you don’t even need a fondue pot to make this at home… where there is a will there is a way! We’ve got a simple recipe for you below. It will take about 20 minutes to prepare and 20 minutes to cook and serves about 6-8 people (depending on how hungry they are and your choice of dip!).
For the fondue:
- 2 tbsp cider vinegar
- 1 tsp cornflour
- 250g cheddar, grated
- 250g gruyere, grated
- 3 tbsp creme fraiche
Suggestions for dipping:
- 6 thick slices bread, such as sourdough, chopped into chunks
- 2 tbsp olive oil
- 2 carrots, cut into batons
- 2 peppers, deseeded and cut into strips
- 2 celery sticks, thickly sliced
- 200g pack mini salami or 1 thin salami cut into bite-size chunks
- Head oven to 200c/180c fan/ gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 minutes until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Recipe from Good Food magazine, 2010