Bring back the 70's with a cool Cheese Fondue! Melted cheese served with ciabatta, sliced steak and fresh vegetable, perfect for entertaining your friends, or a couples night in.

Level

Advanced

Cooking Methods

  • Cooking

Prep Time

30 minutes

Cooking Time

30 minutes

Notes

Impress your guests this winter with this cheesy fondue! Pair with your favourite Market Liquors wine and enjoy close to the fireplace for the ultimate cozy evening with friends and family. If you don't have a fondue pot, you can use a double boiler. Simply use two pots or a pot and a glass bowl. Fill the larger pot with hot water, and place the pot or bowl on top. The hot water will keep the cheese fondue warm.

Ingredients

For the Cheese Sauce


15ml (1 Tbsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
5 garlic cloves, grated
250ml (1 cup) good quality white wine
500ml (2 cups) Food Lover’s white cheddar
500ml (2 cups) Food Lover’s mozzarella
125ml (1/2 cup) Parmesan, grated
Pinch of nutmeg
Sea salt to taste

Accompaniments


500g Signature Sirloin or Rump Steak
1 Olive Ciabatta from our bakery
½ bunch celery, sliced into fingers
200g baby carrots, peeled and blanched
300g green beans, trimmed and blanched
Salt and pepper, to taste

Directions

For the Cheese Sauce


Heat the oil in a large saucepan over medium heat to fry the garlic cloves for about 2 minutes, or until fragrant.
Add the wine and bring to a simmer.
Cut the white cheddar and mozzarella into cubes of about 1 cm.
Add all the cheese cubes to the simmering wine and lower the temperature to a low heat.
Stir constantly to avoid hot spots in the saucepan and to allow the cheese to melt evenly. You never want the cheese sauce to boil – this will cause you to have a grainy sauce instead of a velvety smooth sauce.
Once all the cheese has melted, add the Parmesan.
Season with nutmeg and salt to taste.
Transfer the sauce to your fondue pot and keep warm over a small flame to avoid the sauce from setting.

Accompaniments


Season the steak with salt and pepper.
Fry over a medium to high heat to your preferred doneness. Allow to rest for about 8-10 minutes and slice into strips.
Slice the olive ciabatta into 1cm slices, drizzle with olive oil and toast in a pan.
Serve the cheese sauce with steak strips, toasted ciabatta, celery, baby carrots and green beans on the side.
chicken-curry-rice-roti-winter