Starting with the well-known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne.
Also included are some delicious lighter choices, like stock fondues where food is cooked in a scented broth–try Fish & Seafood in Saffron & Tomato Broth, and Beef with Horseradish in Red Wine & Juniper Stock. Also included are some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don’t forget the sweet fondues – there’s Chocolate with Orange & Chilli, or White Chocolate Fondue with Lemon and Gin.
Fondue & Raclette: Indulgent recipes for melted cheese, stock pots & more Hardcover by
Southern chicken burgers with cabbage & lime slaw
This is my fondue version of fried chicken burgers. Strips of chicken are marinated overnight in buttermilk, which helps to tenderize the meat. Coated in breadcrumbs, the chicken pieces can then be skewered with fondue forks and deep-fried at the table. Diners make their own little burgers with brioche rolls, lettuce leaves and the delicious and tangy fennel and lime slaw.
2 chicken breast fillets
125 ml/½ cup buttermilk
4 brioche burger rolls
a handful of salad leaves per guest
sunflower oil for deep-frying
mayonnaise, to serve
CABBAGE, FENNEL & LIME SLAW
125 g/4½ oz. red cabbage, shredded
½ fennel, shredded
½ onion, thinly sliced
2 teaspoons freshly squeezed lime juice
1½ teaspoons caster/ granulated sugar
1 teaspoon sea salt
100 g/1¼ cups dried breadcrumbs
1 teaspoon mustard powder
½ teaspoon sea salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Cut the chicken breast fillets into 2–3-cm/¾–1¼-in. pieces and place in a shallow dish. Pour over the buttermilk, cover and chill overnight. This will tenderise the chicken. The next day, remove the chicken from the fridge and return to room temperature for 30 minutes.
Make the slaw. Place the cabbage, fennel and onion in a bowl. Combine the lime juice, sugar and salt and stir well, then add to the slaw, stirring to combine. Set aside until required.
Combine all the fritter coating ingredients in a bowl. Remove the chicken pieces from the buttermilk and immediately dip into the crumb mixture, making sure they are totally coated and pressing down well. Cover and place on the table with the brioche rolls, the chicken pieces, bowls of the slaw, lettuce and some mayonnaise.
Heat enough oil to come no more than a third of the way up the sides of your fondue pan and heat on the stovetop until it reaches 180°C/350°F. As soon as the oil reaches temperature, carefully transfer the pot to the tabletop burner. Diners can now skewer the chicken pieces and gently place in the hot oil, letting them cook for 2–3 minutes until golden and cooked through. Cool for a moment or two. Assemble the rolls and as soon as the chicken is cooled a little, top with the bun lids and eat.
Recipe reprinted with permission from Ryland Peters & Small.