Fondue is a shared meal, traditionally based on melted cheese. Fondue is usually served in an earthenware pot which is placed over a small burner, into which diners dip pieces of dried bread, fish or meat. Cheese may be replaced by other suitable ingredients such as vegetable broth, aromatic oils or chocolate into which small chunks of fish, meat and confectionery are dipped.

Originating in i8th century Switzerland as a food preservation method, adopted and popularised in 1960’s America. witnessed unprecedenting growth in popularity Fondue as versatile as your imagination and as affordable as your pocket makes it a perfect alternative dining experience. What is a Fondue Set?

The basic fondue set consists of an earthenware or metal pot, a burner with stand and a collection of dipping forks. Fondue based on oils or broths require deeper pots and a more stable burner whilst chocolate fondue may benefit from a reserved pot.

Electric Fondue Sets

Great if you are using oils for fish and meat dips. The temperature is easier to control, making return visits to the kitchen to reheat the oil to desired temperature unnecessary.

The type of crockery you use is very much dependant on your budget, but the general rule is keep it simple, plain side dishes look far more effective than patterned. Fondue plates with separate compartments for sauces are ideal for adding variety to meat and fish fondues.

(4-6 servings)

Hot Oil Fondue

(Use metal pot)

Suitable for meat, fish, seafood and chicken. Maintain the temperature of the oil at 375 degrees, so that the food sizzles when immersed. If the oil is too hot the food will burn on the outside and cause the oil to smoke. If you are not using a electric fondue, temperature control is more difficult to maintain, but is possible if you are prepared to supplement the burner with regular returns to the cooker. Experiment with aromatic oils to add variety and extra taste.

Cheese Fondue

(Use ceramic pot)

The pot should firstly be rubbed with a clove of garlic prior to slowly adding the grated hard and soft cheese and wine until melted. A small amount of cornflour is used to prevent the mixture separating. Further dilution is achieved by adding kirsch, beer or dry white wine. The consistency is vitally important but there is no hard and fast rule to achieve this, other than cooking on a relatively low heat (120 degrees), aiming for a thin cracker like layer to form on the bottom of the pot without burning.

Chocolate Fondue

(Use ceramic pot)

500 grams plain chocolate (70% cocoa solids) 100 mls double cream Break chocolate into small pieces and melt on low heat (170 degrees) with the cream. Serve from the pot. Mix throughout.

Meat – Choose tender cuts of meat. Sirloin is ideal for beef and for lamb, choose leg. Cut into small bite size chunks, then dry off as much as possible prior to dipping to avoid excess spitting when submerged in the oil.

Fish- Cut into small cubes, carefully removing any bones, Tail end of cod, white haddock or whiting is less bony and therefore more suitable than flatfish such as plaice.

Chicken- Preparation for chicken of which the tender breast meat is an ideal choice must always be kept completely separate form other cooked or uncooked foodstuff. Always use fresh oil and wash any pots and utensils thoroughly to avoid contamination. Breast meat should be cut into minute cubes and submerged in the oils for sufficient time to ensure that it is cooked through.

Sea food- do not use the same oil when dipping seafood such as shrimps and scallops. Sea food always requires a separate pot

Bread- Cut into cubes and leave to dry prior to dripping. Garlic or other speciality breads are ideal for dipping.

Desserts - Strawberries, marshmallows and berries are great for dipping. Be sure to dry fruit after washing to avoid watering down the sauce

Aim for between three to six dipping sauces to accompany your fondue. below are a few ideas to help you get started.

Ideal with meat, fish, chicken and seafood fonduesApproximately 6 servings

Lemon Mayonnaise Sauce

Ingredients:

1/2 cup mayonnaise3 tablespoons fresh lemon juice3 tablespoons water1 clove crushed garlic1/4 cup crushed onion

Blend in food processor Serve fresh

Hot Tomato Sauce

Ingredients:

1 cup tomato ketchup2 tablespoons malt vinegar1 tablespoon horseradish sauceSplash hot pepper sauce

Mix ingredients together Serve fresh

Curried Chutney Sauce

Ingredients

¾ cup sour cream¼ cup pureed chutneyCurry powder (to taste)

Mix wellServe chilled

Fondue dining is all about communal eating. Conversation, soft lighting against a background of light classical music with composers such as Strauss, Schubert and Mozart are ideal for making this experience memorable for all the right reasons.

The Fondue Table.

The centrepiece of the fondue table is of course the pot. The table should be protected with a heat resistant cover overlaid with a tablecloth, preferably white cotton so that it may be washed at a higher temperature without spoiling. From fondue party tips, to party time
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