Print
Prep Time
0 Minutes
Cooking Time
30 Minutes
Serves
A Party
Ingredients
- ½ small onion
- 300ml dry cider
- 1 tsp. lemon juice
- 450g Knockanore Cheddar (grated)
- 1 tbsp cornflour
- 2 tbsp dry sherry
- Pinch mustard powder
- 1 tsp chopped fresh sage
- Fresh ground black pepper
Method
Rub the inside of the fondue pot with the cut side of the onion.
Place the cider & lemon juice in the pot and heat gently on top of the stove until bubbling. Gradually stir in the grated cheese and heat gently, stirring until completely melted.
In a small bowl blend together the cornflour and sherry. Add the mustard and stir into the cheese mixture.
Continue to cook, gently stirring until thick and smooth. Stir in the sage and season with black pepper. Transfer the fondue pot to a lighted burner.
Dip crusty farmhouse bread, apple and celery on forks into the fondue.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....