Fab­u­lous fon­dues

Townsville Bulletin - - Sports Junior - Andy Toul­son

FON­DUE is most def­i­nitely mak­ing a come­back! From its hey­day in the 1970s – along with wide-col­lared shirts, palm trees and flamin­gos on the pock­ets of body shirts, and brown cor­duroy trousers ( or was that just my hus­band . . . ?!), fon­dues have once again come into their own as the per­fect meal for en­ter­tain­ing.

You can pre-pre­pare ev­ery­thing, they are easy and fun to make, there are a myr­iad flavour vari­a­tions and dif­fer­ent dip­pers, and most of all – they are great fun to eat!

So dig out your fon­due pot ( or elec­tric skil­let or crock pot) and en­joy this clas­sic.

The mak­ing of the fon­due is quick ( about 10 min­utes), so have your dip­pers planned out and ready to go.

Let your imag­i­na­tion run wild for what you’d like to use for fon­due-dip­pers . . . tra­di­tion­ally toasted bread cubes are used in the recipe be­low, but why limit your­self?

As well as toast cubes, you can choose chunks of steamed and sea­soned zuc­chini, cubed left­over roasted chicken, chunks of oven-roasted sweet potato, or tortellini.

If us­ing veg­eta­bles, make sure to cook only un­til ten­der and still quite firm, other­wise it may be dif­fi­cult to keep the pieces on the forks.

Also im­por­tant is to know that if you are us­ing a clas­sic fon­due pot or crock pot, be sure to make the fon­due in a sep­a­rate heavy bot­tomed pot and then trans­fer to the fon­due pot to keep warm and bub­bling away.

If you’re us­ing an elec­tric skil­let to both cook and serve, you’ll be set to do it all in one dish.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.