Cheese fondue with spicy delicacies
easy
60 mins
60 mins
Ingredients
- 2 small chicory flasks
- 1/2 Perennial celery
- 250 g Mushrooms
- 250 g fine meatloaf
- 100 g green and blue grapes
- 2 small bananas
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp some lemon balm
- 1 collar Chives
- 3 TABLESPOONS Sesame
- 7-10 Tbsp Curry
- 900 g various types of bread; e.g. farmhouse bread, hazelnut bread, white bread
- 450 g Gruyère and Emmental cheese
- 1 Garlic clove
- 400-500 ml dry white wine
- 4 TSP Cornstarch
- 3-4 Tbsp cherry brandy
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Worcester sauce
Directions
- 1
Clean and wash the vegetables. Loosen chicory leaves and possibly halve them. Cut celery into pieces. Dice Leberkäse. Arrange vegetables and meatloaf. Wash the grapes and dab dry. Peel bananas and cut them into slices of about 2 cm thickness.
- 2
Immediately sprinkle with 1 tablespoon lemon juice. Serve the fruit as well, garnish if necessary. Cut chives into small rolls. Roast sesame seeds in a pan without fat. Fill sesame, chives and curry into small bowls. Cut bread into thick slices and dice, arrange. Coarsely grate cheese. Peel garlic. Rub fondue pot with it. Add 400 ml wine and the remaining lemon juice and warm up at low heat. Add cheese and dissolve in it while stirring constantly until a smooth cream is formed. If the cheese mixture is still too thick, slowly add some lukewarm wine. Stir the starch and kirsch until smooth and stir into the cheese mixture.
- 3
Coarsely grate cheese. Peel garlic. Rub fondue pot with it. Add 400 ml wine and the remaining lemon juice and warm up at low heat. Add cheese and dissolve in it while stirring constantly until a smooth cream is formed. If the cheese mixture is still too thick, slowly add some lukewarm wine. Stir the starch and kirsch until smooth and stir into the cheese mixture. Bring to the boil briefly. It has the right consistency if the stirring spoon is only covered with a thin film when removed. Season to taste with pepper, nutmeg and a little Worcester sauce. Place the fondue pot on a chef's plate. Put either bread cubes, meat loaf, vegetables or fruit on fondue forks and dip them into the cheese. Then sprinkle with sesame seeds, chives or curry if desired.
- 4
Bring to the boil briefly. It has the right consistency if the stirring spoon is only covered with a thin film when removed. Season to taste with pepper, nutmeg and a little Worcester sauce. Place the fondue pot on a chef's plate. Put either bread cubes, meat loaf, vegetables or fruit on fondue forks and dip them into the cheese. Then sprinkle with sesame seeds, chives or curry if desired.
- 5
Plate: Pillivuyt
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