Fondue might be a retro classic, but it takes pride of place on the dinner table with this easy cob inspired variation.
- 1 medium sourdough cobb loaf
- olive oil spray
- ½ cup white wine
- 200 g Swiss cheese, finely grated
- 100 g grated Gruyere cheese
- 1 Tbsp plain flour, blended with 2 tbsp water
- pinch ground nutmeg to serve
- ground white pepper to serve
- gherkins to serve
- pickled onions to serve
- pretzels to serve
- sliced apple to serve
- sliced pear to serve
- Preheat oven to 180°C (160°C fan forced). Take a slice from the top of cob loaf. Cut around the top of the loaf, about 2cm from the crust, cutting down about 5-6cm. Remove the soft bread, and using your fingers, press the surface of the bread to flatten. This indent will hold the fondue mixture.
- Place the cob case onto a baking tray, spray with olive oil and bake for 15-20 minutes or until crispy and golden brown.
- Take the soft bread from the centre and the bread top and using kitchen scissors cut into 2cm pieces. Place onto a serving platter.
- Meanwhile, place the wine into saucepan and bring to the boil, remove from the heat and stir in the cheeses, return to a low-medium heat and stir until cheese has melted and mixture is smooth.
- Add the flour mixture and stir until mixture thickens. Season to taste with nutmeg and white pepper. Place the bread case onto a board or a platter and pour the cheese mixture into the centre. Serve with prepared bread pieces, gherkins, pickled onion, pretzels and sliced apple and pear. Garnished with torn dill sprigs.
This subtle cheesy fondue can also have a hint of garlic added. Rub the surface of the pot with a cut clove of garlic, before adding the wine. You can also add a dash of vodka, brandy or even kirsch to the cheese mixture once thickened to make it extra special.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.9 g|
|Total carbohydrates||36.4 g|
|- Sugars||5.6 g|
|Dietary fibre||3.1 g|