Fondue indienne

 
                              Fondue Indienne
 
 Recipe By     : Michael Oudshoorn Computer Science Dept., University of Adel
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Company                          Eggs/Cheese
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    garlic clove -- crushed
    1                    medium onion -- grated
  300      ml            dry white wine
   10      ml            curry powder (or more or less, to taste)
  500      g             matured cheddar cheese -- grated
   20      g             flour
   60      ml            spicy fruit relish
    2 1/2  ml            salt
                         freshly ground pepper -- to taste
 
 1.  Rub the bottom and sides of the fondue pot with the clove of garlic before
 crushing it and using it in the next step.
 
 2.  Bring the garlic, onion, wine and curry powder to simmering point in the
 fondue pot. If you want to speed things along a little then you can do this on
 the stove and then transfer the mixture to the fondue pot.
 
 3.  Combine the grated cheese and flour by tossing in a plastic bag.
 
 4.  Gradually stir in the cheese, a handful at a time.  Allow it to melt
 completely between each addition.  When all the cheese has been added the
 mixture should be bubbling and smooth.
 
 5.  Stir in the relish.
 
 6.  Season with salt and freshly ground pepper.
 
 7.  Keep the mixture warm over a burner, seat your guests down, fill their
 wine glasses and enjoy your meal.
 
 Author's Notes:
     This is a very tasty meal and a lot of fun as well.  You will need to have
     a crockery fondue pot and a burner, as all the cooking happens on your
     dinner table with your guests doing all their own cooking!  My wife and I
     enjoy a fondue with dinner guests or simply by ourselves, and this is one
     of our favourites. This recipe is adopted from one published by the
     Australian Dairy Corporation many years ago.
 
     I often add more cheese than the recipe calls for. You can use any of the
     following as dippers with the fondue: whole cultivated mushroom caps,
     sauteed quickly in butter then tossed in chopped parsley. whole, peeled
     and deveined prawns. fresh pineapple chunks. canned artichoke hearts, well
     drained and halved. unpeeled apple wedges, thick banana slices or peeled
     pear quarters tossed in lemon juice (to prevent them from going brown
     during your meal.) thick cucumber slices or chunks. small whole radishes.
     califlower a small French loaf per person. anything else that tickles your
     fancy.
 
 Difficulty    : easy.
 Precision     : approximate measurement OK
 
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