Swiss fondue with accompaniments
It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats.
Equipment and preparation: You will need a fondue pot and a set of fondue forks.
Ingredients
For the Swiss fondue
- 1 garlic clove, peeled and halved
- 200ml/â…“ pint vegetable stock
- crack black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 250g/9oz ²µ°ù³Ü²âè°ù±ð cheese, grated
- 250g/9oz emmental cheese, grated
- 1 tbsp cornflour
- grating nutmeg
To serve
Method
Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil.
Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.
Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg.
To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot.
