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Fondue recipes

The number of servings and the cooking times are given as an indication only and can vary according to the

size of the food, quantity of ingredients and personal taste.

Cheese fondue

(serves 6)

• 900 g cheese (300 g Beaufort, 300 g Emmenthal and 300 g Comté), grated or cut into thin strips • 500 to 600 ml dry white wine

• 1 garlic clove • 1 glass of kirsch (optional) • pepper and grated nutmeg • white bread

Cut the bread into cubes. Rub the inside of the pot with a garlic clove. Switch the thermostat to maximum position

and pour the white wine into the pot. Leave to warm for 6 to 10 minutes. Add the cheese gradually, while stirring until

smooth. As soon as the cheese is melted, add the glass of kirsch, pepper and grated nutmeg.

While eating, switch the thermostat gradually to position 3. Spear a bread cube with the fork and dip it in the fondue.

Serve with a dry white wine (Crépi, Apremont, etc.) accompanined by cubes of crusty bread. For the UK only: Beaufort and

Comte are sold in the French cheese aisle of some larger UK supermarkets. If you cannot buy Beaufort substitute with

Gruyere instead.

Chinese fondue

(serves 6)

• 450 g beef fillet or sirloin cut into thin long strips • 450 g pork fillet cut into thin long strips • 1 litre chicken stock

• 3 tsp soy sauce • 1 celery stick • 1 garlic clove • 1/2 onion • Chinese 5 Spice powder • 20 g black dry Chinese mushrooms

(soaked overnight)

Switch the thermostat to maximum position. Pour 1 litre of chicken stock into the pot and 3 teaspoons of soy sauce. Add

1 peeled garlic clove, 1/2 onion cut into thin slices, 1 celery stick cut into strips, half of the mushrooms cut into thin slices,

1 teaspoonful of Chinese 5 spice powder and salt. Let it warm for 5 minutes then switch the thermostat to position 4. Let

the stock simmer for about 10 minutes before eating.

Spear the meat with the fork and dip it in the stock. Let it cook for about 1 to 2 minutes.

Serve with dry white wine or rosé or naturally with Chinese green tea.

Serving suggestions: Cantonese rice (boiled white rice with an omelette (3 eggs) cut into strips, a few Chinese sausages or

ham slices, 1 onion chopped and sautéed in butter), mushrooms, bamboo shoots sliced thinly, soybean sprouts, pickles and

white onions in vinegar.

Sauce: Soy sauce.

Beef bourguignon fondue

(serves 6)

• 1 litre good quality groundnut or vegetableoil • 200 g beef fillet per person, cut into cubes of 2 cm

Switch the thermostat to maximum position. Pour the oil into the pot and heat for about 20 to 30 minutes. While eating

leave the thermostat on position 5. Spear the meat with the fork and dip in the oil for 1 to 2 minutes. Discard the oil after use.

Sauces: Mayonnaise, garlic mayonnaise, tarragon mayonnaise, thousand island dresing, spicy sauce, bearnaise sauce.

Caribbean fondue

(serves 6)

• 500 g fillets of fresh cod or whiting • 3 garlic cloves • 1 onion • 1 bird’s eye chilli (optional) • 2 large potatoes, cooked

and peeled • 6 king prawns (or 18 whole prawns) peeled • Flour • 2 eggs • 1 litre good quality groundnut or vegetableoil

Chop the fillet of cod or whiting, garlic cloves, onion, chilli and potatoes. Mix this with 2 beaten eggs and form walnut-sized

balls and roll them in the flour. Cut the king prawns into two or three pieces or leave the ordinary prawns whole. Coat them

lightly with flour. Pour 1 litre of oil into the pot. Switch the thermostat to maximum position and heat for 20 to

30 minutes. While eating, leave the thermostat on maximum position. Spear a ball with the fork and fry for about 5 minutes;

2 to 3 minutes are enough to cook the king prawns (slightly less for small prawns).

Serving suggestion: Creole rice.

Sauces: Mayonnaise, pili pili.

Chocolate fondue

(serves 6)

• 500 g good quality plain chocolate • 400 ml double fresh cream • 2 tablespoons Cognac (optional) • fresh fruits cut into

pieces: strawberries, pears, bananas, apples, peaches, apricots, pineapples, prunes

Switch the thermostat to position 1 and heat the fresh cream in the pot for about 2 minutes. Add the chocolate cut in small

pieces and leave to heat for 10 minutes, stirring until the mixture becomes smooth. Then add 2 tablespoons of Cognac.

While eating, leave the thermostat on position 1. Spear one or two fruit pieces with the fork and dip them into the chocolate.

Serving suggestions: marshmallows, squares of plain cake, sponge fingers or biscuits,brioche, whole nuts.

2100086671_Toutes_Fondues 08/10/14 12:13 Page34

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