المكونات
- Mixed leftover cheeses (a combination of soft, semi-soft and hard cheeses such as Brie, Cheddar, blue, Gruyère) 500g
- Corn flour 2 tbsp
- Garlic 1 clove
- Lemon 1
- Vegetable stock 250ml
- Dijon mustard 1 tsp
- Worcestershire sauce 1 tbsp
- Spinneysfood Black Pepper Freshly ground, to taste
- Leftover bread, cut into cubes To taste
- Roasted vegetables such as Brussels sprouts, carrots, parsnips and potatoes To taste
- Cold meats such as turkey, ham or beef slices To taste
- Pickled vegetables To taste
- Fresh fruit To taste
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Boxing Day fondue
European 15 Mins Prep · 10 Mins Cook
- Grate the cheeses or cut any soft varieties into small pieces, then toss them together with the corn flour until well coated
- Halve the garlic clove and rub the inside of a fondue pot, or heavy-based saucepan with the cut sides.
- Juice the lemon and pour the juice into the pan along with the stock.
- Bring it to a gentle simmer, then gradually add the cheese mixture, a handful at a time, stirring constantly to achieve a smooth consistency.
- Once all the cheese has melted, stir in the Dijon mustard and Worcestershire sauce, then season with black pepper.
- Transfer the melted cheese to a fondue pot set over a low flame and serve immediately with cubes of bread, roasted vegetables, cold meats, pickled vegetables and fresh fruit.