Cheese fondue

Name: Cheese fondue
Total time: 35 min
Ingredients: 1 clove garlic, halved; 1 cup pinot gris; 1 french stick, crust removed, cut into 2cm dice; 200 grams gruyère cheese, grated; 200 grams emmental cheese, grated (or use aged cheddar); 1 tablespoon cornflour; 1 tablespoon kirsch (fruit brandy) – optional; pinch sea salt; ground white pepper; 200 grams purple or red baby carrots, scrubbed and cut in half lengthways; 1/2 head broccoli, cut into florets then blanched in boiling water for 20 seconds and refreshed in cold water; 200 grams smoked mussels; 300 grams block champagne ham, cut into 2cm dice; 1 cup pickled onions

www.nzwomansweeklyfood.co.nz

Fondue is a dish of melted cheese served in a fondue pot over a stand heated by a candle or lamp. It is ideally served with crusty bread or crudités (a selection of whole or sliced raw vegetables)....

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

1 clove garlic, halved
1 cup pinot gris
1 french stick, crust removed, cut into 2cm dice
200 grams gruyère cheese, grated
200 grams emmental cheese, grated (or use aged cheddar)
1 tablespoon cornflour
1 tablespoon kirsch (fruit brandy) – optional
pinch sea salt
ground white pepper
200 grams purple or red baby carrots, scrubbed and cut in half lengthways
1/2 head broccoli, cut into florets then blanched in boiling water for 20 seconds and refreshed in cold water
200 grams smoked mussels
300 grams block champagne ham, cut into 2cm dice
1 cup pickled onions