Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 15grams butter
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 3teaspoons cornflour
- 3/4 cup blonde beer
- 200grams Gruyère cheese, grated, rind removed
- 175grams Emmental cheese, grated, rind removed
- 25grams nutmeg, grated
- 1 pinch salt
- 1 pinch pepper
- 1/2 wholewheat French stick, cubed (to serve)
- 2 celery, cut into short lengths (to serve)
- 8 pickled onions, drained and halved (to serve)
- 1 bunch radishes, tops trimmed (to serve)
- 1 red capsicum, cored, deseeded and cubed (to serve)
- 2 endives, leaves separated (to serve)
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Butter the inside of the slow cooker pot, then add the shallots or onion and garlic.
Step 2 of 3
Put the cornflour in a small bowl and mix with a little of the beer to make a smooth paste, then blend with the remaining beer. Add to the slow cooker with both cheeses, a little nutmeg and some salt and pepper.
Step 3 of 3
Stir together, then cover with the lid and cook on high for 40-60 minutes, whisking once during cooking. Whisk again and serve with the dippers arranged on a serving plate, with long fondue or ordinary forks for dunking the dippers into the fondue.
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