LOCATION: Recipes >> Dips >> Fondue 21
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Fondue 21
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HIGHLAND FONDUE
1 small onion, finely chopped
15g / 1/2oz / 3 tsp butter
250ml / 8 floz / 1 cup milk
500g / 1lb / 4 cups grated Scottish or mature Cheddar cheese
3 tsp cornflour
4 tablespoons whisky
cubes of rye and onion bread, to serve
Put onion and butter into a saucepan and cook over a gentle heat
until soft. Add milk and heat until bubbling. Gradually stir in
cheese and continue to cook until melted, stirring frequently.
In a small bowl, blend cornflour smoothly with whicksy then stir
into cheese mixture and cook 2-3 minutes until thickened, stirring
frequently. Pour into the fondue pot and serve with cubes of rye
and onion bread.
(Serves 4-6)
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