Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
2 cups emmental cheese (halaal available at Checkers) 1 cup white cheddar cheese ½ cup mozzarella cheese½ cup gouda cheese2 tablespoons maizena (corn flour)1 cup chicken stock (or 1 tablespoon chicken stock powder mixed with water) OR 1 cup milk½ teaspoon lemon juice1 tablespoon ground garlic½ teaspoon ground black¼ teaspoon nutmeg¼ teaspoon paprika¼ teaspoon Aromat (a South African Spice)
1. Place all cheeses in a ziploc bag with the maizena (corn flour) and shake until evenly coated.2. In a fondue pot or saucepan, add the chicken stock OR milk, lemon juice and garlic, and bring to a simmer. 3. Reduce heat to medium-low, then add the coated cheese, a small handful at a time, stirring lightly in an S-shape motion.4. Stirring continuously makes sure that it does not scorch at the bottom. 5. Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the flame below. 7. It should be the consistency of warm honey. 8. Add more or less cheese for perfect consistency.9. Test seasoning, adding salt and pepper to taste if needed.10. Serve with your favorite fondue dippers: steamed broccoli, steamed cauliflower, carrots, apple slices, chicken sausages, cocktail viennas, breads, lightly sauteed or crumbed mushrooms, boiled baby potatoes, asparagus, green beans - the options are endless!
INFO & TIPS
Eat immediately. If you leave to stand, will loose it's elasticity and smoothness.
Food Author of "Oh My Cupcakes!"
Mum and wife.
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