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

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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.

If Comté isn’t available, substitute with fontina or Swiss Gruyère.
Notes

Recipe by Tamika O'Neill

Styling by Sophia Young

Ingredients

Method

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