With the revival of the classics, fondues are making a comeback – and what a fun, indulgent evening to spend with friends and family.
Cheese fondue
Serve in a porcelain fondue bowl with cubes of french loaf and vegetables, such as raw mushrooms, baby corn, radishes, mange tout and blanched green beans. Cooked gnocchi is also a great dipper.
Serves: 6
Time: 10 minutes
Ingredients:
30g butter
2 cloves garlic, halved
1 small onion, quartered
30g flour
150ml white wine
300ml vegetable stock
300g cheese (cheddar, emmentaler, edam, gouda), grated
50ml cream
Method:
1 Heat the butter in a saucepan. Add the garlic and onion, and fry until fragrant. Add the flour, white wine and vegetable stock. Stir well and bring to the boil for 2 minutes.
2 Remove from the heat, and add the cheese and cream. Stir until the cheese has melted – return to heat if necessary. Transfer to the fondue pot and serve immediately.
Chicken and fillet fondue
A meat fondue is done in a metal pot filled with hot oil, and kept hot with a paraffin burner. The meat is cooked in the hot oil, and served with accompaniments and sauces.
Serves: 6
Time: 20 minutes
Ingredients:
1kg meat (chicken breast or beef fillet), cubed
1 litre oil
Roasted baby potatoes and butternut
Method:
1 Dip the cubed meat into the hot oil for approximately 2 minutes a piece, or until done to your liking.
2 Serve with the roasted vegetables and the assorted sauces.
Fish fondue
You can use hot oil, as with the chicken and beef fondue, but we’ve used fish stock as a healthy alternative for cooking your fish. Serve with rice, lemon wedges and steamed vegetables or a side salad.
Serves: 6
Time: 10 minutes
Ingredients:
1,5 litres strong fish stock
1kg fish (salmon, hake, dorado, butterfish, tuna), cubed
Method:
1 Heat the fish stock to boiling. Transfer it to the fondue pot and keep it hot.
2 Dip the cubed fish into the hot fish stock for a few seconds until done (salmon and tuna should be served barely cooked, and dorado and hake should be cooked through).
3 Serve with rice and a side salad or steamed vegetables.
Chocolate fondue
A social dessert option – also great for girls’ parties!
Most chocolate fondue sets are ceramic, but any type of fondue set can be used for a chocolate fondue, as long as the temperature doesn’t get too hot.
Serves: 6
Time: 10 minutes
Ingredients:
300g chocolate, broken into blocks
50ml cream
Marshmallows, finger biscuits, wafers, sliced fruit
Method:
1 In a small glass mixing bowl, heat the cream in the microwave. Add the broken chocolate and stir well. Return the bowl to the microwave for a further 30 seconds. Stir well until the chocolate has melted, returning the bowl to the microwave for only 10 seconds if necessary.
2 Transfer the melted chocolate to the chocolate fondue bowl, and serve with the marshmallows, biscuits, wafers and sliced fruit.
Peppercorn sauce
Heat 20g butter in a small frying pan, add 1 chopped garlic clove, half a finely chopped onion and 10ml mixed-colour peppercorns. Allow to fry for 2 minutes. Add 20ml flour, 20ml white wine and 250ml cream. Season to taste and simmer for 5 minutes.
Mushroom sauce
Heat 20g butter in a small frying pan, add 1 chopped garlic clove and 100g finely sliced mushrooms. Fry for 3 minutes. Add 15ml flour and 200ml cream. Season to taste and simmer for 5 minutes.
Monkeygland sauce
In a small mixing bowl, combine 100ml tomato sauce, 100ml chutney, 50ml barbeque sauce, 20ml worcester sauce and 10 ml soy sauce.
Cheese sauce
Heat 20g butter in a small frying pan, add 1 chopped garlic clove and fry for 30 seconds. Add 20ml flour and 20ml white wine, and cook for a minute. Add 100ml reduced fat cream and 150g mixed grated cheese. Heat through and season to taste.
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