Cheese fondue and tomato chutney
FOR A delightful al fresco dinner for two, try Rachel Allen's Irish cheddar fondue with a home-made chutney and chunks of toasted bread. Serves two.
INGREDIENTS
For the tomato chutney
500g fresh peeled tomatoes, or 1 x 400g can (chopped)
75g onions, chopped
150g sugar
150 ml white malt vinegar
1 clove garlic, chopped
50g sultanas
1/4 tsp salt
1/4 tsp ginger
1/4 tsp ground allspice,
1/4 tsp cayenne pepper
For the cheese fondue
2 tbsp dry white wine
1 large or 2 small cloves garlic, crushed
2 tsp tomato chutney
2 tsp chopped parsley
175g mature Cheddar cheese
crusty white bread, cut into 2cm chunks and oven-toasted, to serve
METHOD
1. For the tomato chutney: put tomatoes, onions, sugar, malt vinegar, garlic, sultanas, salt, ginger, allspice and cayenne in a saucepan and bring to the boil. Simmer over a low heat, stirring regularly, for about 30 minutes or until reaches a thick consistency. Remove from the heat and leave to cool.
2. For the cheese fondue: combine the wine, garlic, chutney and parsley in a fondue pot or small saucepan and stir in the grated cheese.
3. Just before serving, place the fondue over a low heat until the cheese melts and begins to bubble. Do not stir too much while it is cooking, otherwise the mixture may split.
4. Serve the fondue immediately with the toasted cubed bread and the tomato chutney.
For fresh seasonal recipes, tune in to Market Kitchen, weeknights at 7pm on UKTV Food. Sky Channel 249, Virgin 260. Get all the recipes from the show at UKTVfood.co.uk