Name: Porcini fondue
Yield: 4
Ingredients: 40 gm dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes; 1 clove garlic, finely chopped; 2 tsp cornflour; 40 ml kirsch; 1 cup sauvignon blanc or other dry white wine; 220 gm Gruyère, coarsely grated; 220 gm Emmenthal cheese, coarsely grated; 1 loaf ciabatta or other rustic bread, cut into 2½ cm cubes; 500 gm baby new potatoes, boiled and halved; To serve: pickled baby onions and gherkins

Ingredients

40 gm dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes

1 clove garlic, finely chopped

2 tsp cornflour

40 ml kirsch

1 cup sauvignon blanc or other dry white wine

220 gm Gruyère, coarsely grated

220 gm Emmenthal cheese, coarsely grated

1 loaf ciabatta or other rustic bread, cut into 2½ cm cubes

500 gm baby new potatoes, boiled and halved

To serve: pickled baby onions and gherkins

Method

Main

1.Drain mushrooms through a sieve placed over a bowl, reserve liquid, then finely chop mushrooms. Heat soaking liquid in a frying pan, add mushrooms and garlic to pan, and simmer over medium heat for 7-10 minutes or until liquid is almost aborbed. Season to taste with sea salt and ground black pepper.

2.Combine cornflour and kirsch in a bowl, stirring until dissolved.

3.Heat fondue pot over low heat, then add wine and bring to a simmer. Add cheeses, and stir continuously until melted. Stir in cornstarch mixture and cook for 2 minutes or until fondue thickens slightly and begins to bubble. Then stir in porcini mushrooms and season to taste with sea salt and freshly ground black pepper.

4.Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.