Servings: 2
Ingredients
- 500 ml Chardonnay
- 500 gm gruyere cheese, grated
- 250 gm emmenthaler cheese, grated
- 1 ounce brandy
- 10 gm cornstarch
- 4 ounce broccoli, florets, blanched
- 4 ounce blanched carrot, cut in bite-size pcs
- 4 ounce cauliflower, florets, blanched
- 6 ounce red nugget potato, cut in half, blanched
- 25 x prawn, peeled, deveined
- 6 ounce raw chicken, breast, diced
- 6 ounce raw beef, striploin, diced
- 1 x French baguette
- 1 bot white wine
Directions
- In a medium saucepan, heat the wine and gradually add in grated cheese - stirring constantly till all cheese is melted. Add in brandy. Add in cornstarch which has been mixed with a splash of wine. Hold hot over a bain marie.
- Arrange diced food in bowls and on platter. Keep raw proteins separated.
- Pour cheese sauce into fondue pot. Pour approximately 1 bottle of white wine into another fondue pot. (Suggestion is to heat it prior to adding to the fondue pot to speed up the process.) Light the candles/sternos underneath to keep the fondues hot.
- Using fondue forks/skewers - put raw meats into simmering wine to cook (approximately 1-2 min). Be sure to check the chicken before eating. Meanwhile, snack on bread and or possibly veggies dipped directly into the cheese sauce.
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