Cheezy-Whizzo Fondue

Last Updated on Wednesday, 30 September 2009 11:54

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Ingredients:
2 garlic cloves cut in half
2 C dry white wine
500grams gruyere or cheddar finely cut - not grated
3 tbsp cornflour
3 tbsp kirsch or brandy
salt and black pepper
1 grated nutmeg
2 loaves crusty French bread

Method:
Rub an earthenware casserole or fondue pot with cut garlic.
Pour in wine and bring to a simmer over low heat, DO NOT BOIL.
Gradually Stir in cheese bits (grated cheese tends to lump).
When melted, stir in Corn starch that has been dissolved in Kirsh.
Add salt, pepper and nutmeg, stir and bring to a simmer.
Keep cheese bubbling lightly over LOW heat or it will toughen.
If it becomes too thick, add a little pre-heated wine.
If it separates, add 1 teaspoon of cornflour dissolved in a little wine.
Cut French bread into cubes, heat it in oven at 350 Celsius for about 7 minutes

Meat dippers:
Cook and cut into bite sized pieces any or all of these:
ham, cocktail sausages, smoked sausage, hot dogs, chicken cubes

Vegetable dippers:
Cut into bite sized pieces broccoli, cauliflower, carrots, mushrooms, brussel sprouts, cherry tomatoes, celery, radishes, button mushrooms and green beans.
Sit fondue in the middle of the table, with the pot on low heat.
Place dippers in individual bowls.
Each guest gets a fondue fork (skewers will do) and spears a 'dipper' with it, then dips it into the cheese sauce.

Preparation time - 30+ mins Depending on the type of party you are hosting - the fondue is always a winner! Dust off that brown and orange fondue pot in your parent's wardrobe and get cooking! But beware: it's very addictive!