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CURRIED CHEESE FONDUE

1 clove garlic, halved
155 ml (5 fl oz / 2/3 cup) dry white wine
1 teaspoon lemon juice
2 teaspoons curry paste
250g (8 oz / 2 cups) grated Gruyere cheese
185g (6 oz / 1 1/2 cups grated Cheddar cheese
1 teaspoon cornflour
2 tablespoons dry sherry
pieces of Nan bread, to serve

Rub the inside of the fondue pot with cut clove of garlic. Pour
in wine and lemon juice and heat gently until bubbling. Reduce the
heat to low, add curry paste and gradually stir in grated cheeses,
then continue to heat until cheeses melt, stirring frequently.

In a small bowl, blend cornflour smoothly with sherry, then stir
into cheese mixture and continue to cook for 2-3 minutes until
mixture is thick and smooth, stirring frequently. Do not allow
fondue to boil. Serve with pieces of Nan bread.

(Serves 4-6)

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