Three Course Fondue
Recipe By: | Zola Nene |
Serves: | 2 |
Ingredients
- fresh fruit
- 1/2 tsp salt
- 100 ml cream
- 4 tbsp golden syrup
- 1 cup brown sugar
- 1/2 cup butter
- sugarsnap peas
- broccoli
- Sliced chicken
- sliced beef
- Noodles, blanched
- 1 tbsp sugar
- 2 tbsp coriander, chopped
- 2 tbsp five spice seasoning
- 1 stick lemongrass, bruised
- 1 thumb-sized fresh ginger, sliced
- 2 garlic cloves, sliced
- 2 red chillies, halves
- 2 tbsp soy sauce
- 750 ml chicken stock
- 1/4 cup tomato juice
- 3/4 cup dry white wine
- 1 large garlic clove
- 2 tbsp flour
- 150 g gruyere cheese, grated
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Starter – Tomato Cheese Fondue
For dipping: Bread cubes
- Toss the cheese with the flour.
- Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine and tomato juice.
- Bring to a simmer and add the cheese mixture, one handful at a time, constantly whisking.
- Stir over low heat until smooth and cheese is melted and bubbling.
- Transfer the cheese mixture to a fondue pot and you are ready for dipping.
Main Course – Asian Broth
For dipping:
Noodles, blanched
Sliced beef
Sliced chicken
Broccoli
Sugarsnap peas
- In a pot, combine the stock, soy, chillies, garlic, ginger, lemongrass, five spice, coriander and sugar then bring to the boil. Transfer to a fondue pot, then poach your items in the stock.
Dessert – Salted Caramel sauce
For dipping:
Fresh fruit
Brownies
Marshmallows
- Melt butter in a saucepan.
- Add the sugar, syrup and heavy cream and whisk constantly over medium heat until sugar is dissolved.
- Bring to a boil and allow to boil for 2 minutes.
- Transfer to a fondue pot, then dip away.
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