Fondue Indienne

* Exported from MasterCook *

Fondue Indienne

Recipe By : Michael Oudshoorn Computer Science Dept., University of Adel
Serving Size : 0 Preparation Time :0:00
Categories : Company Eggs/Cheese
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic clove -- crushed
1 medium onion -- grated
300 ml dry white wine
10 ml curry powder (or more or less, to taste)
500 g matured cheddar cheese -- grated
20 g flour
60 ml spicy fruit relish
2 1/2 ml salt
freshly ground pepper -- to taste

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.

Author's Notes:
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.

I often add more cheese than the recipe calls for. You can use any of the
following as dippers with the fondue: whole cultivated mushroom caps,
sauteed quickly in butter then tossed in chopped parsley. whole, peeled
and deveined prawns. fresh pineapple chunks. canned artichoke hearts, well
drained and halved. unpeeled apple wedges, thick banana slices or peeled
pear quarters tossed in lemon juice (to prevent them from going brown
during your meal.) thick cucumber slices or chunks. small whole radishes.
califlower a small French loaf per person. anything else that tickles your
fancy.

Difficulty : easy.
Precision : approximate measurement OK

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