Cheddar Cheese & Tomato Fondue

I was first introduced to Fondue by my father some 30 years. After that first taste, I was totally hooked! Fondue boasts it's origins from the Swiss Mountains where many varieties of cheese were in abundance. Fondues are perfect dipped with day-old bread, sausages, dried meat & vegetables. There are so may variations of fondues. My favourite is this Tomato Fondue. The sourness of tomatoes balances so beautifully with the richness & creaminess of cheese.

Ingredients:~
1 1/2 cups of cheddar cheese, grated
1/2 cup of swiss cheese, grated
1 tbsp chicken stock
1 tbsp flour
1 tsp worcestershire sauce
1/2 cup milk
2 tomatoes, blended coarsely
1 onions, chopped & sauteed with butter till transparent
Day-old French Loaf, cut into large cubes
Continental sausages, cut into 1/2 inch lengths

Method:~
1. Put the cheeses, tomato, stock, milk, onions & flour and worcestershire sauce in a fondue pot.
2. Mix everything together.
3. Put on low gentle heat.
4. Stir constantly until cheese is melted & mixture is creamy.
5. When fondue bubbles gently, dip with french bread or sausages.
6. The fondue needs to be constantly stirred whilst you are dipping it to prevent burning.

* I sometimes substitute the tomato, mushroom, seafood or chicken stock.

dips

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Apple & Mango Chutney

Many many decades ago, I was introduced to Chutneys by my father, who loved having chutneys with his Beriani.....especially when we are not in Malaysia. It is very similar to the Malaysian Acar Buah with a lot less spice, resulting in it being milder in taste. Being a Johorean, Beriani is not complete without Acar Buah......So, the only alternative when Acar is unavailable is to have it with chutneys instead! Like my father, I love having it with Beriani. I also love it in my chicken sandwiches, as a dip, as an accompaniment with any bland dishes, as a sauce.....and the list is endless. Simple, lovely and it keeps well!


Ingredients:-

• 2 red apples, peeled and sliced
• 1 large ripe fragrant mango, peeled and sliced
• 2 big cardamoms, crushed
• 3 tbsp vinegar
• 1 cup water
• 1/2 level teaspoon of red chili powder
• 1/3 cup sugar
• 3 teaspoon salt
• 4 cloves garlic
• 3 slices of ginger, julienne
  
• 4 teaspoon raisins
• 8 almonds

Method:-

1. Cook apple and mango in water with ginger and garlic till tender or for about 15 minutes.
2. Add vinegar, sugar, almond, red chili powder, cardamoms and raisins and cook till it thickens a little.
3. Cool and put in a sterilized jar.
   

sauces

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