- February 2011
- Serves 4
- Takes 15 minutes to make, 20-25 minutes to cook
This moreish fondue recipe is made with three different types of cheese, garlic and beer. Pile the accompaniments high and let guests help themselves.
- Vegetarian recipes
- 44.2g (26.7g saturated)
- 51.8g (5.9g sugars)
- 1 garlic clove, finely chopped
- 200ml beer
- 200g Comté, roughly chopped
- 150g Gruyère, roughly chopped
- 150g Reblochon, roughly chopped
- 1 tbsp cornflour mixed with 1 tbsp lemon juice, plus extra lemon juice or cornflour (optional)
For the accompaniments
- 400g baby new potatoes, halved if large
- 1 baguette, sliced
- 285g jar pickled onions and cornichons, drained
- 100g selection of French cured meats, such as saucisson sec and Bayonne ham
- salad, to serve
- Put the potatoes in a pan of cold water, bring to the boil, then simmer for 10 minutes. Drain, then set aside and keep them warm while you make the cheese fondue.
- Heat a fondue pot or big heavy-based pan over a medium heat, add the garlic and beer, then sizzle for a few minutes until the liquid has reduced slightly and the garlic is lightly cooked. Stir in the cheeses and, once they melt, add the cornflour and lemon juice mix. Turn the heat to low – don’t let the cheese boil.
- Continue stirring the cheese mixture until smooth and shiny, but take care not to overcook or it may curdle. If this occurs, you can rescue the fondue by adding a little more lemon juice or 1 tsp cornflour mixed with a little water.
- Serve with the accompaniments and a crunchy salad.
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