Ingredients
1 clove garlic
65ml brandy
3 tspn cornflour
150g gruyere
150g raclette
100g sharp matured cheddar
200ml dry white wine
To taste freshly ground black pepper
A pinch freshly grated nutmeg
25ml pernod
1 loaf rye bread about a day or so old
1 clove garlic
65ml brandy
3 tspn cornflour
150g gruyere
150g raclette
100g sharp matured cheddar
200ml dry white wine
To taste freshly ground black pepper
A pinch freshly grated nutmeg
25ml pernod
1 loaf rye bread about a day or so old
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Methods
1
Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot.
2
Mix the brandy into the cornflour and set aside.
3
Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.
4
Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.
1
Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot.
2
Mix the brandy into the cornflour and set aside.
3
Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.
4
Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.
