Warm Cheese Fondue with Christmas Nibbles
Cheese fondue dates back to 18th century Switzerland. Made with two different cheeses its the ultimate sharing food and perfect for when you're throwing a party!
Ingredients
For the fondue:
- 100ml white wine
- 3tsp cornflour
- 500g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- Salt and pepper
To serve:
- 18 roasted baby carrots
- 2 small bags radishes
- 400g chorizo chunks, roasted
- 400g baby roasted potatoes
- 12 courgettes roasted in pancetta strips
- 300g chicken strips
- 400g bread cut into cubes, wrapped in pancetta strips and roasted
- 1 jar cornichons, drained
Method
Place the cheddar and gruyere cheeses into a pan over a medium heat and add the wine. Begin to melt the cheeses, whisking every so often.
When the cheese has started to heat up add the crème fraiche and whisk again to combine.
Mix the cornflour with a little water and add this to the pan too and keep whisking.
When the mixture is smooth pour into a fondue and serve with meat, bread and vegetables to dip in.
Ingredients
For the fondue:
- 100ml white wine
- 3tsp cornflour
- 500g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- Salt and pepper
To serve:
- 18 roasted baby carrots
- 2 small bags radishes
- 400g chorizo chunks, roasted
- 400g baby roasted potatoes
- 12 courgettes roasted in pancetta strips
- 300g chicken strips
- 400g bread cut into cubes, wrapped in pancetta strips and roasted
- 1 jar cornichons, drained
Method
Place the cheddar and gruyere cheeses into a pan over a medium heat and add the wine. Begin to melt the cheeses, whisking every so often.
When the cheese has started to heat up add the crème fraiche and whisk again to combine.
Mix the cornflour with a little water and add this to the pan too and keep whisking.
When the mixture is smooth pour into a fondue and serve with meat, bread and vegetables to dip in.
