RECIPE – Heston’s super stringy cheese fondue

I’ve been watching Heston’s tv series ‘How to cook like Heston’ where he gives you (mostly) realistic recipes that the home cook can do. Some things do look time consuming, but nothing like 3-day extravaganzas that I’ve attempted before (more of my attempts at Heston Blumenthal’s recipe here).

This is a really quick & simple recipe and good fun too (but Heston told me I can play with my food…)

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Stretchy cheesy goodness

This is (obviously) not my recipe. I got it from www.chanel4.com

Ingredients:

  • 30ml manzilla sherry20120424_201543
  • 2 sprigs thyme
  • 3 cloves garlic, bashed
  • 450g gruyere cheese
  • 450g compte cheese (My comment: I didn’t have time to run to the cheese shop so I replaced it with emmental)
  • 15g cornflour
  • 500ml white wine
  • 20ml lemon juice
  • 5g English mustart powder
  • pinch of ground cloves
  • To serve – Things to dip into cheese (see pic below)

Method:

  1. Simmer the sherry in a small saucepan on medium heat; add thyme & garlic & remove; you need to let the flavours infuse for 10 mins, then strain out solids20120424_203140
  2. While infusing, grate your cheeses & mix through your cornflourIMG_7974
  3. Boil white wine & lemon juice, lower to medium heat
  4. Get your whisk & whisk in cheese 1 handful at a time; whisk continuously until smooth & creamy
  5. Add infused sherry, mustard powder & cloves to the cheesy mix & whisk until it thickens
  6. Serve immediately (i.e. already prep your crudites & whatnot for dipping)IMG_7975

Done – gosh that was quick for a Heston recipe

Heston says to transfer fondue to a fondue pot but we’re just going to eat it straight from the pot – we’re classy like that.

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How stretchy was it? My cousin stood on a chair, arms raised with forked crudite in hand and it could have stretched further.

We didn’t want to play with it too much because it was really tasty and we didn’t want to waste any trying to find out how far we could stretch it.

Would I make this again? The longest thing to prep was the blanching/slicing/roasting of our accompaniments. This took very little time & was good value in terms of effort spent vs overall taste, so yes, yes I would.

 

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2 Responses to “RECIPE – Heston’s super stringy cheese fondue”

  1. Reblogged this on Impression compressed into words and pictures and commented:
    This is a good example of How to do the stringy cheese thing the way Heston Blumenthal did.

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