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Clover Cheesy Fondue

Cheesy Fondue

Cheese fondue with veggie straws 


Recipe by: Clem Pedro

For the broccoli and tomato pesto straws

1/2 broccoli, pulsed or grated
1/2 cup tomato pesto
1/2 cup mature cheddar
Phyllo sheets, as needed

For the asparagus and ham straws
8 thin asparagus spear

8 slices thinly shaved ham
Phyllo sheets, as needed
3T butter, melted

for the fondue

1 cup beer (non-alcoholic you prefer)

1 clove of garlic
1T butter
450g mature cheddar, grated
1T cake flour
2T Worcestershire sauce
1t mustard powder
Salt to taste

For the broccoli and tomato pesto filling

Combine the broccoli and pesto along with the cheese that's been grated. Lay out the phyllo sheets before adding some of the fillings to the bottom of the sheet. Begin rolling up the sheet folding the sides in to secure the filling. Brush a little water on the end then secure.

Wrap the ham around the asparagus before adding 1 wrapped spear to a sheet and rolling in the same way as rolling the broccoli filling.
Place the veggie straws on a baking tray before brushing with the melted butter. Place in an oven that has been preheated to 200C and bake for about 15 minutes or until golden brown and crisp.

For the fondue
Heat the beer in a pot over medium heat along with the garlic clove and butter. Dust the cheese in the flour before gradually adding it to the beer mixture stirring to prevent any lumps forming.

Add the Worcestershire sauce and mustard powder, stirring through and season to taste. Reduce to low heat, stirring until a smooth sauce is formed.
Pour the cheese sauce in a fondue pot and serve with various veggies, bread, sausages, and the veggie straws.

 

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