Four Fondues: Cheese, Chocolate & Beyond
Cheese Fondue
Ingredients
300ml sauvignon blanc (or Chablis)
1 tbsp corn flour
320g grated Emmenthal (or Jarlsberg)
500g grated Gruyère (or Comté)
Nutmeg, to taste
- Rub the garlic clove halves around the interior on the fondue pot, then discard garlic. Add wine and corn flour to the fondue pot and whisk together, then place on the hob and bring to a simmer.
- Add the grated Emmental & whisk until cheese has melted. Follow with the Gruyère, whisking until melted. If using optional cheese(s), add and whisk until melted. Taste and season with nutmeg. (If your fondue is not compatible with your hob, cook the wine, corn flour, cheeses and spices in a saucepan and add to the fondue pot once the mixture is to your taste.)
- Light the flame in the fondue base. Transfer fondue pot from hob to base and serve, dipping bread into cheese fondue with skewers. Enjoy with cornichons, other pickles, and charcuterie on the side.
Chocolate Fondue
Ingredients:
150ml milk
200g good quality dark chocolate (recommend 70%), roughly chopped
150ml single cream
- Add the butter and milk to the fondue pot & place on hob over low heat. Bring to a simmer, add the chocolate and stir until chocolate has completely melted. Add the single cream and stir. (If your fondue pot is not compatible with your hob, follow these steps in a saucepan and transfer to the fondue.)
- Light the flame in the fondue base. Transfer fondue pot from hob to base and serve. Use skewers to pierce the fruit and bread, and serve alongside the fondue to dip into the chocolate.
Chinese Hot Pot (Fondue Chinoise)
Ingredients
125ml Chinese sha cha sauce (Chinese BBQ sauce)
10g brown sugar
50ml Asian fish sauce
Juice from 2 limes
- Add stock to fondue pot and place on the hob. (If your fondue pot isn't compatible with your hob, follow these instructions with a saucepan and transfer to the fondue.) Bring to a boil, then add sha cha sauce and sugar, stirring to incorporate. Turn off the heat and add fish sauce.
- Light the flame in the fondue base. Carefully transfer fondue pot from hob to base. Add lime juice to fondue pot and salt to taste. Once broth is perfectly seasoned, skewer protein, tofu, or vegetables and submerge in hot broth until cooked to desired consistency. Once cooked, dip in assorted dipping sauces. Add noodles to broth, swirl to quickly cook, then remove with chopsticks and dip in dipping sauces.
Oil Fondue (Fondue Bourguignonne)
Ingredients
50g butter
500g beef tenderloin (or other cut with little fat or sinew), cut into bite-sized cubes
- Heat the oil and butter in the fondue pot on the hob until it reaches 180-190C. (If your fondue pot isn't compatible with your hob, do this in a saucepan and transfer to the fondue pot.)
- Light the flame in the fondue base. Carefully transfer fondue pot from hob to base. Skewer beef cubes and place inside fondue pot, completely submerging beef. Cook to desired doneness: 30 seconds for rare, 35-40 seconds for medium, 50 second for well done. If using prawns or chicken breast, skewer and cook until cooked through (time will depend upon size). Remove from fondue pot, dip into sauces, and enjoy!