Easy Entrees

Cheese fondue

Name: Cheese fondue
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8
Ingredients: 10g dried porcini mushrooms*; 1 garlic clove; 300ml wine (preferably riesling); Juice of 1/2 lemon; 500g gruyere cheese, grated; 500g Emmental cheese, grated; 2 tablespoons cornflour; 1/3 cup (80ml) kirsch*; Cubes of woodfired bread, to serve

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45m

15m

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Our fondue is a bit of a twist on the traditional Swiss recipe, with porcini mushrooms enriching the mix.

10g dried porcini mushrooms*
1 garlic clove
300ml wine (preferably riesling)
Juice of 1/2 lemon
500g gruyere cheese, grated
500g Emmental cheese, grated
2 tablespoons cornflour
1/3 cup (80ml) kirsch*
Cubes of woodfired bread, to serve

Method

1.

Soak porcini mushrooms in a bowl with 1/3 cup hot water for 30 minutes.
2.

Drain, discard water, then finely chop. Use back of a knife to bruise garlic. Rub inside of a pan with garlic, then discard.
3.

Place pan over low heat and add mushrooms, wine and lemon juice. Stir in cheeses and cook for 6-8 minutes or until melted. Mix cornflour with 3 tablespoons cold water, then add to cheese mixture with kirsch.
4.

Stir well. Season and transfer to a fondue pot set over a lit flame. Serve bread for dipping.