Ballymaloe Cheese Fondue

  • Cooking Time: 20 minutes
  • Serves: 2 / 3
  • Allergens: dairy, wheat

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Description

This recipe is very simple, needing no cornflour and a small number of ingredients as the Ballymaloe Original Relish carries a lot of the flavour. This dish is ideal when entertaining.

Ingredients

  • 1 loaf of stale crusty white bread (and the crustier the better!)
  • 85g mature Cheddar cheese, grated
  • 1 tbsp dry white wine
  • 1/2 a small clove of garlic, crushed
  • 1 tsp chopped parsley
  • 1 tsp Ballymaloe Original Relish

Dietary Suitability

Method

  1. Cut your bread into rough cubes and toast them in a preheated oven at 200⁰C for 10 minutes, keeping an eye on them as they can brown quickly.
  2. Place the wine, garlic, Ballymaloe Original Relish and parsley in a fondue pot or small saucepan, stir, then add the grated cheese.
  3. Just before serving, put the fondue pot or saucepan over a low heat until the cheese melts and begins to bubble. Don’t stir it too much while it is cooking or the mixture may split
  4. Serve the fondue immediately with the toasted bread and fondue forks. If you don’t have them, skewers or regular forks will do just fine.

  • Cooking Time: 20 minutes
  • Serves: 2 / 3
  • Allergens: dairy, wheat

Rate This

0 / 5 0

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