Cheese fondue with all the trimmings

Name: Cheese fondue with all the trimmings
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g Cornichons and mild peppers (glass); 200 g cherry tomatoes; 150 g Chorizo (Spanish pepper sausage); 400 g Bread (such as crusty or caraway bread); 1 small pear (e.g. Williams Christ); 1 TABLESPOON Lemon juice; 250 g Gruyère (play); 250 g Appenzeller (piece); 250 g Raclette (piece); 1 Garlic clove; 400 g small waxy potatoes; 250 g Brussels sprouts; 7-10 Tbsp salt, pepper, sweet paprika, nutmeg; 200 g small mushrooms, 2 tablespoons oil; 450 ml dry white wine; 1 TABLESPOON Cornstarch; 100 g Bündner Fleisch (in thin slices); 200 g Wild cranberries (glass)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g Cornichons and mild peppers (glass)
200 g cherry tomatoes
150 g Chorizo (Spanish pepper sausage)
400 g Bread (such as crusty or caraway bread)
1 small pear (e.g. Williams Christ)
1 TABLESPOON Lemon juice
250 g Gruyère (play)
250 g Appenzeller (piece)
250 g Raclette (piece)
1 Garlic clove
400 g small waxy potatoes
250 g Brussels sprouts
7-10 Tbsp salt, pepper, sweet paprika, nutmeg
200 g small mushrooms, 2 tablespoons oil
450 ml dry white wine
1 TABLESPOON Cornstarch
100 g Bündner Fleisch (in thin slices)
200 g Wild cranberries (glass)

Directions

1
Drain the gherkins and peppers. Wash the tomatoes. Peel the skin from the chorizo and cut the sausage into slices. Cut bread into large cubes. Wash, quarter and core the pear. Cut pear into thin slices and sprinkle with lemon juice.
2
Coarsely grate the whole cheese. Peel and halve the garlic and rub it into the fondue pot.
3
Wash the potatoes thoroughly. Cook with skin in boiling water for about 20 minutes. Clean the Brussels sprouts and cut the stem ends crosswise. Wash the sprouts. Cook in boiling salted water for 12-15 minutes.
4
Clean mushrooms, wash if necessary. Heat oil in a pan. Fry the mushrooms until golden brown.
5
Pour wine, except for 3 tablespoons, into the fondue pot and heat slowly. Gradually add the cheese and melt in it while stirring. Stir the starch with 3 tbsp. wine until smooth. Stir into the melted cheese, bring to the boil briefly and simmer for about 1 minute.
6
Season to taste with pepper, paprika and nutmeg.
7
Drain the potatoes and Brussels sprouts. Depending on the size, halve the potatoes if necessary. Arrange all prepared ingredients, Bündner meat and cranberries. Light the Rechaud. Place the fondue pot on top. Dip the ingredients into the melted cheese, stirring the cheese mixture frequently.