recipes@decwrl.UUCP (10/09/87)
FONDUE-1(M) USENET Cookbook FONDUE-1(M)
FONDUE INDIENNE
FONDUE-1 - 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.
INGREDIENTS (serves 4)
1 garlic clove, crushed
1 medium onion, grated
1 1/4 cups
dry white wine
2 tsp curry powder (or more or less, to taste)
2 1/2 cups
matured cheddar cheese, grated
2 Tbsp flour
1/4 cup spicy fruit relish
1/2 tsp salt
freshly ground pepper, to taste
PROCEDURE
(1) Rub the bottom and sides of the fondue pot with
the clove of garlic before crushing it and using
it in the next step.
(2) 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.
(3) Combine the grated cheese and flour by tossing in
a plastic bag.
(4) 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.
(5) Stir in the relish.
(6) Season with salt and freshly ground pepper.
(7) Keep the mixture warm over a burner, seat your
guests down, fill their wine glasses and enjoy
your meal.
NOTES
I often add more cheese than the recipe calls for. You can
use any of the following as dippers with the fondue:
(1) whole cultivated mushroom caps, sauteed quickly in
butter then tossed in chopped parsley.
(2) whole, peeled and deveined prawns.
(3) fresh pineapple chunks.
(4) canned artichoke hearts, well drained and halved.
(5) unpeeled apple wedges, thick banana slices or peeled
pear quarters tossed in lemon juice (to prevent them
from going brown during your meal.)
(6) thick cucumber slices or chunks.
(7) small whole radishes.
(8) califlower
(9) a small French loaf per person.
(10) anything else that tickles your fancy.
RATING
Difficulty: easy. Time: 40 minutes preparation, cooking
takes as long as it takes you to eat it. Precision: approx-
imate measurement OK
CONTRIBUTOR
Michael Oudshoorn
Computer Science Dept., University of Adelaide, South Australia
mjo@uacomsci.ua.oz