Brussels Cheese Fondues
Notes: The uncooked fondues will keep well in the deep freeze. They can be fried frozen. I like to serve half of them to 6 people and reserve the rest for another occasion. Serve on shredded lettuce leaves (preferably not iceberg!)
Preparation Time10 min
Cooking Time15 min
- 150 grams plain flour
- 100 grams butter
- 500 milliliters milk
- 150 grams Swiss cheese (Emmental or Gruyere), grated
- 100 grams Parmesan cheese, grated
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon grated nutmeg
- 6 egg yolks
- Salt & white pepper to taste
- 3 eggs
- 2 teaspoons water
- 1 tablespoon oil
- Flour for dusting on squares
- Bread or cornflake crumbs
- Oil for deep frying
- The day before, or morning of day of use, melt butter in heavy pan.
- Add flour and stir in. When mixed, gradually add milk stirring constantly.
- Once boiling, continue stirring over low heat for 2 minutes.
- Remove from heat, stir in cheeses and allow to dissolve. Return to heat, add cayenne pepper, nutmeg, egg yolks, salt and pepper.
- Continue simmering, while stirring constantly for 3 minutes. Do not allow mixture to boil.
- Pour into greased or oiled baking tray lined with baking paper. Spread evenly throughout pan, cover with a sheet of baking paper, and when cool, put in refrigerator. You could speed the process by putting in the deep freeze - but don't allow it to freeze solid.
- Next day (or later in day), beat the 3 eggs till frothy, mix with water, Tbsp oil and a little salt and pepper.
- Turn cheese mixture out onto cutting surface. Cut rectangles about the size of large fish fingers or roll into balls. Dust each rectangle or ball in flour, dip into egg mixture, shake off excess, and roll in bread or cornflake crumbs. Again shake off excess. Or you could roll them into sausage shapes and treat as with oblongs.
- Deep fry until golden and drain on kitchen paper.