If you are looking for an interactive fun start to your retro style dinner party then give this recipe a whirl. I'm keeping it simple & just using some crusty bread for my dippers finishing them off with a peanut seed mix for some texture. You can also use raw or cooked vegetables of your choice.
Ingredients
Serves 4
- 1 clove garlic (minced)
- 250ml of beer – I use pale ale
- 250ml of decent white wine (not cooking wine)
- 1 tbsp of Dijon mustard
- 1 tbsp of corn starch
- 250g of grated cheese- you have options gruyere, edam, cheddar – use your favourite but stay away from stringy style cheese.
- 1 tsp thyme leaves
- 1 tsp paprika
- 1 tsp tarragon
- Juice of 1 lemon
- 1 large baguette
- 2 tbsp sesame seed (optional)
- 2 tbsp of crushed walnuts or hazelnuts or peanuts (optional)
Method
- Firstly choose a pot that you are going to be happy that your guests eat out of. As the fondue will be served in the same pot you make it in. Unless by some miracle you have a fondue set stowed away.
- Bring the beer & wine to a simmer in the pot.
- Slowly add the cheese in stages leaving it to melt before you add again.
- Mix the corn starch with a 50ml of water to turn into a paste.
- Add the corn starch, mustard, thyme, paprika & tarragon.
- Bring back to a simmer for 3 minutes – keep stirring.
- Add the lemon juice & serve – if you have a way of keeping it warm on the dinner table do so.
- Serve with mouth size pieces of crusty bread & skewers.
- As a option serve a little sesame & walnut on the side once the bread has been dunked in the fondue sprinkle. a little of each on top for some extra level flavour.
