Wine And Cheese Fondue (Recipe)

 

Ingredients

900g (2lb) Gruyere cheese
1 1/2 tbsp plain flour, divided
500ml (16fl oz) Chardonnay or other dry white wine
Salt
Freshly ground white pepper

Steps

1. Using a sharp knife, remove the rind, if any, from the cheese.  Grate the cheese using the large holes of a box grater.  Mix with 1 1/2 tablespoons of the flour.

2. Place the floured cheese in a heavy medium-size saucepan (or fondue pot).  Add the wine and 1/4 teaspoon salt, and bring to a simmer, stirring frequently.  Lower the heat to medium and stir vigorously with a wooden spoon until the cheese is completely melted, about 5 minutes.  Add the remaining flour, stirring constantly.  Cook for about 2 minutes, until the floury, starchy taste is gone.

3. The sauce should be smooth, thick and creamy.  If it is too thick, add more that has been warmed first.  Adjust seasoning to taste.  Serve with fresh strawberries and grapes, vegetables or cooked chicken breast strips.

Steps: Tuna Steaks

When using fresh tuna steaks as a grilled entree, consider grilling an extra steak and making your own grilled tuna salad.  Season and cook tuna steak until just done throughout, but not dried out.  Allow to cool, wrap tightly and refrigerate.  To make the salad, lightly flake the tuna and mix with your favourite dressing.  You can make a mesquite-flavoured tuna salad by using a dry spice tub on the tuna before grilling.  Experiment and add different flavouring ingredients such as capers, fresh chill, chopped chives or minced spring onions.