1 clove garlic, halved
155 ml (5 fl oz) 2/3 cup dry white wine
1 teaspoon lemon juice
2 teaspoons curry paste
250 g (8 oz) 2 cups grated Gruyere cheese
185 g (6 oz) 1 1/2 cups grated Cheddar cheese
1 teaspoon cornflour
2 tablespoons dry sherry
pieces of Nan bread, to serve
155 ml (5 fl oz) 2/3 cup dry white wine
1 teaspoon lemon juice
2 teaspoons curry paste
250 g (8 oz) 2 cups grated Gruyere cheese
185 g (6 oz) 1 1/2 cups grated Cheddar cheese
1 teaspoon cornflour
2 tablespoons dry sherry
pieces of Nan bread, to serve
method
1. Rub the inside of the fondue pot with cut clove of garlic.
2. Pour in wine and lemon juice and heat gently until bubbling.
3. Reduce the heat to low, add curry paste and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
4. In a small bowl, blend cornflour smoothly with sherry, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
5. Do not allow fondue to boil. Serve with pieces of Nan bread.
2. Pour in wine and lemon juice and heat gently until bubbling.
3. Reduce the heat to low, add curry paste and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
4. In a small bowl, blend cornflour smoothly with sherry, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
5. Do not allow fondue to boil. Serve with pieces of Nan bread.
serving amount
serves 4 - 6
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