Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic clove, crushed
1 md Onion, grated
1 1/4 c Dry white wine
2 t Curry powder (more or
-less, to taste)
2 T Flour
2 1/2 c Cheddar cheese
-(matured), grated
1/4 c Fruit relish, spicy
1/2 t Salt
Pepper, freshly ground,
-to taste

Rub the bottom and sides of the fondue pot with the clove of garlic before
crushing it and using it in the next step.

Bring the garlic, onion, wine and curry powder to simmering point in the
fondue pot. If you want to speed things along a little then you can do
this on the stove and then transfer the mixture to the fondue pot.

Combine the grated cheese and flour by tossing in a plastic bag. Gradually
stir in the cheese, a handful at a time. Allow it to melt completely
between each addition. When all the cheese has been added the mixture
should be bubbling and smooth.

Stir in the relish. Season with salt and freshly ground pepper. Keep the
mixture warm over a burner, seat your guests down, fill their wine glasses
and enjoy your meal.

I often add more cheese than the recipe calls for. You can use any of the
following as dippers with the fondue:

: o Mushroom caps, sauteed quickly in butter, tossed in chopped parsley
: o Whole, peeled and deveined prawns
: o Fresh pineapple chunks
: o Canned artichoke hearts, well drained and halved
: o Unpeeled apple wedges, thick banana slices or peeled pear quarters
: o Thick cucumber slices or chunks
: o Small whole radishes
: o Cauliflower
: o A small French loaf per person
: o Anything else that tickles your fancy

NOTES:

* Cheese fondue with curry flavor -- This is a very tasty meal and a lot
of fun as well. You will need to have a crockery fondue pot and a burner,
as all the cooking happens on your dinner table with your guests doing all
their own cooking! My wife and I enjoy a fondue with dinner guests or
simply by ourselves, and this is one of our favourites. This recipe is
adopted from one published by the Australian Dairy Corporation many years
ago.

* Toss fruit in lemon juice to prevent browning.

: Difficulty: easy.
: Time: 40 minutes preparation, cooking takes as long as it takes you to
eat it.
: Precision: approximate measurement OK

: Michael Oudshoorn
: Computer Science Dept., University of Adelaide, South Australia
: mjo#uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

Browse by categories