Fondue recipe

By Sybil Kapoor

Serves 6 as a main; 8 as a starter
Takes 25 minutes to make and 25 minutes to cook
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Rating

You’ll need a fondue set for this recipe – it helps to have fondue forks for the bread and potatoes. Change the dipping ingredients according to your taste.

Ingredients

500g charlotte potatoes
2 chicory
4 carrots
Bunch of spring onions
½ rustic sourdough loaf
1 garlic clove, halved
350ml dry white wine
1 tsp cornflour
300g Emmental, roughly grated
200g Comté cheese or Gruyère, roughly grated
300g Reblochon cheese, rind removed and cut into chunks
1 tbsp Kirsch or Calvados

Method

1. Cook the potatoes in a pan of boiling water for 15 minutes or until tender. Cool, drain, peel and cut in half. Trim and unfurl the chicory. Peel and cut the carrots into sticks and trim the spring onions. Finally, cut the bread into bite-size cubes. Arrange everything on a platter.
2. Rub the fondue pan with the cut side of the garlic, then discard. Set the pan over a medium heat. In a bowl, mix 1 tbsp of the wine with the cornflour. Pour the rest of the wine into the pan. As soon as it begins to bubble, add the cornflour paste and a little of each cheese, stirring constantly with a wooden spatula. As the cheese melts, add a little more and keep stirring until you have melted all the cheese and it has become a smooth, gooey sauce.
3. Finally, stir in the Kirsch or Calvados and season to taste with black pepper. Reduce the heat to low and invite your guests to dip the food from the platter into the fondue.