Fondue indienne
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Fondue indienne
  Fondue    Entrees  
Last updated 6/12/2012 12:53:18 AM. Recipe ID 15087. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Fondue indienne
 Categories: Fondue, Entrees, Parties, Usenet
      Yield: 4 Servings
 
      1    Garlic clove, crushed
      1 md Onion, grated
  1 1/4 c  Dry white wine
      2 t  Curry powder (more or
           -less, to taste)
      2 T  Flour
  2 1/2 c  Cheddar cheese
           -(matured), grated
    1/4 c  Fruit relish, spicy
    1/2 t  Salt
           Pepper, freshly ground,
           -to taste
 
  Rub the bottom and sides of the fondue pot with the clove of garlic
  before crushing it and using it in the next step.
  
  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.
  
  Combine the grated cheese and flour by tossing in a plastic bag.
  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.
  
  Stir in the relish.  Season with salt and freshly ground pepper.
  Keep the mixture warm over a burner, seat your guests down, fill
  their wine glasses and enjoy your meal.
  
  I often add more cheese than the recipe calls for.  You can use any
  of the following as dippers with the fondue:
  
  :  o  Mushroom caps, sauteed quickly in butter, tossed in chopped
  parsley :  o  Whole, peeled and deveined prawns
  :  o  Fresh pineapple chunks
  :  o  Canned artichoke hearts, well drained and halved
  :  o  Unpeeled apple wedges, thick banana slices or peeled pear
  quarters :  o  Thick cucumber slices or chunks
  :  o  Small whole radishes
  :  o  Cauliflower
  :  o  A small French loaf per person
  :  o  Anything else that tickles your fancy
  
  NOTES:
  
  *  Cheese fondue with curry flavor -- 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.
  
  *  Toss fruit in lemon juice to prevent browning.
  
  : Difficulty:  easy.
  : Time:  40 minutes preparation, cooking takes as long as it takes
  you to eat it.
  : Precision:  approximate measurement OK
  
  : Michael Oudshoorn
  : Computer Science Dept., University of Adelaide, South Australia
  : mjo@uacomsci.ua.oz
  
  : 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 15087 (Apr 03, 2005)

[an error occurred while processing this directive]