Entertaining Asian

Fiery Sichuan fondue

Name: Fiery Sichuan cheese fondue recipe
Yield: 6
Cuisine: /asian
Ingredients: 40.00 ml cornflour; 300g Gruyere, grated; 300g Comté, grated; 2 garlic cloves, minced; 300ml lager; 20.00 ml lemon juice; 1/2 tsp salt; 1/2 tsp ground white pepper; 100ml chilli oil (fifind the recipe at delicious.com.au, or use Lao Gan Ma brand); Fresh dill, roughly chopped; Parsley, roughly chopped; Chives, roughly chopped; Cracked black pepper; Pickled chillies, to serve; Bread cubes, to serve; Hot smoked sausages, to serve; Charcuterie, to serve; Boiled potatoes, to serve

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by Rosheen Kaul and Joanna Hu

AUTHORS

Dec 01, 2022

“In this recipe, we use beer instead of the traditional high-acid white wine. The savouriness of beer pairs beautifully with the cheese. As with all popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil.” - Rosheen Kaul

2 tbs cornflour
300g Gruyere, grated
300g Comté, grated
2 garlic cloves, minced
300ml lager
1 tbs lemon juice
1/2 tsp salt
1/2 tsp ground white pepper
100ml chilli oil (fifind the recipe at delicious.com.au, or use Lao Gan Ma brand)
Fresh dill, roughly chopped
Parsley, roughly chopped
Chives, roughly chopped
Cracked black pepper
Pickled chillies, to serve
Bread cubes, to serve
Hot smoked sausages, to serve
Charcuterie, to serve
Boiled potatoes, to serve

Method

1.

Place the cornflour and cheeses in a bowl and toss to combine. Set aside.
2.

Heat the garlic and lager in a saucepan over low heat and bring to a simmer. Add a handful of cheese mixture at a time to the beer and whisk vigorously, ensuring each addition is completely melted and emulsified before adding more.
3.

Once all the cheese has been added and the mixture is thick and smooth, add the lemon juice, salt and white pepper and stir. If the mixture has turned into a blob of melted cheese with some separated liquid, don’t worry. Simply increase the heat and whisk hard to bring it back together. Transfer cheese mixture to a fondue pot or cast-iron skillet. Dress liberally with chilli oil, fresh herbs and cracked black pepper. If the fondue starts to set, simply pop it back on the stove and warm it up over low heat.
4.

Serve fondue with pickled chillies, bread, smoked sausages, charcuterie and boiled potatoes, for dipping.