Recipe for "fondue-1"

NAME

     FONDUE-1 - Cheese fondue with curry flavor
     This is a very tasty meal and a lot of  fun  as  well.   You
     will need to have a crockery fondue pot and a burner, as all
     the cooking happens on your dinner table  with  your  guests
     doing  all  their own cooking!  My wife and I enjoy a fondue
     with dinner guests or simply by ourselves, and this  is  one
     of our favourites. This recipe is adopted from one published
     by the Australian Dairy Corporation many years ago.

INGREDIENTS (serves 4)

     1         garlic clove, crushed
     1         medium onion, grated
     300 ml    dry white wine
     10 ml     curry powder (or more or less, to taste)
     500 g     matured cheddar cheese, grated
     20 g      flour
     60 ml     spicy fruit relish
     2.5ml     salt
               freshly ground pepper, to taste

PROCEDURE

          (1)  Rub the bottom and sides of the  fondue  pot  with
               the  clove  of garlic before crushing it and using
               it in the next step.
          (2)  Bring the garlic, onion, wine and curry powder  to
               simmering  point in the fondue pot. If you want to
               speed things along a little then you can  do  this
               on  the stove and then transfer the mixture to the
               fondue pot.
          (3)  Combine the grated cheese and flour by tossing  in
               a plastic bag.
          (4)  Gradually stir in the cheese, a handful at a time.
               Allow it to melt completely between each addition.
               When all the cheese has  been  added  the  mixture
               should be bubbling and smooth.
          (5)  Stir in the relish.
          (6)  Season with salt and freshly ground pepper.
          (7)  Keep the mixture warm over  a  burner,  seat  your
               guests  down,  fill  their  wine glasses and enjoy
               your meal.

NOTES

     I often add more cheese than the recipe calls for.  You  can
     use any of the following as dippers with the fondue:
     (1)  whole cultivated  mushroom  caps,  sauteed  quickly  in
          butter then tossed in chopped parsley.
     (2)  whole, peeled and deveined prawns.
     (3)  fresh pineapple chunks.
     (4)  canned artichoke hearts, well drained and halved.
     (5)  unpeeled apple wedges, thick banana  slices  or  peeled
          pear  quarters  tossed  in lemon juice (to prevent them
          from going brown during your meal.)
     (6)  thick cucumber slices or chunks.
     (7)  small whole radishes.
     (8)  califlower
     (9)  a small French loaf per person.
     (10) anything else that tickles your fancy.

RATING

     Difficulty: easy.  Time:  40  minutes  preparation,  cooking
     takes as long as it takes you to eat it.  Precision: approx-
     imate measurement OK

CONTRIBUTOR

     Michael Oudshoorn
     Computer Science Dept., University of Adelaide, South Australia
     mjo@uacomsci.ua.oz