Name: Three-cheese fondue with chorizo oil and crudités
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 - 8
Ingredients: 2 garlic cloves, finely grated; 250 ml dry white wine; 1 tbsp cornflour; 2 tbsp lemon juice; 200 gm each coarsely grated Gruyère, mozzarella and Comté (see note), at room temperature; ¼ tsp ground nutmeg; 1 tbsp chopped chives; Cornichons, pickled onions, crudités, witlof and sliced bread, to serve; Chorizo oil; 1 dried chorizo, casing removed, thickly sliced; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp harissa paste; ¼ tsp sweet paprika

Three-cheese fondue with chorizo oil and crudités

If you can't get enough cheese, then this is the dish for you.

Serves 6 - 8

Prep

15M

Cook

20M

Total

35M

What’s not to love about dipping vegetables and bread into warm, molten cheese? This revamped fondue uses chorizo oil, which adds a deliciously rich and smoky flavour.

Ingredients

2 garlic cloves, finely grated

250 ml dry white wine

1 tbsp cornflour

2 tbsp lemon juice

200 gm each coarsely grated Gruyère, mozzarella and Comté (see note), at room temperature

¼ tsp ground nutmeg

1 tbsp chopped chives

Cornichons, pickled onions, crudités, witlof and sliced bread, to serve

Chorizo oil

1 dried chorizo, casing removed, thickly sliced

60 ml (¼ cup) extra-virgin olive oil

1 tbsp harissa paste

¼ tsp sweet paprika

Method

1.For chorizo oil, process chorizo in a food processor until coarsely crumbled. Add chorizo to a small frying pan with oil, harissa and paprika; stir over low- medium heat until chorizo fat is rendered (6-8 minutes); set aside for 5 minutes.

2.Combine garlic and 200ml wine in a saucepan and bring to a gentle simmer over medium heat (3 minutes).

3.Meanwhile, whisk remaining wine, cornflour and lemon juice in a small bowl until combined. Add to pan and whisk to combine and until simmering. Gradually add handfuls of cheese, stirring between each addition, until melted, combined and smooth (8-10 minutes).

4.Reduce heat to low, stir in nutmeg and season to taste. Drizzle with chorizo oil and scatter with chives. Serve with cornichons, pickled onions, crudités, witlof and bread.