*  Exported from  MasterCook  *
 
                              FONDUE INDIENNE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Garlic clove, crushed
    1       md           Onion, grated
    1 1/4   c            Dry white wine
    2       t            Curry powder (more or
                         -less, to taste)
    2       T            Flour
    2 1/2   c            Cheddar cheese
                         -(matured), grated
      1/4   c            Fruit relish, spicy
      1/2   t            Salt
                         Pepper, freshly ground,
                         -to taste
 
   Rub the bottom and sides of the fondue pot with the clove of garlic before
   crushing it and using it in the next step.
   
   Bring the garlic, onion, wine and curry powder to simmering point in the
   fondue pot.  If you want to speed things along a little then you can do
   this on the stove and then transfer the mixture to the fondue pot.
   
   Combine the grated cheese and flour by tossing in a plastic bag.  Gradually
   stir in the cheese, a handful at a time.  Allow it to melt completely
   between each addition. When all the cheese has been added the mixture
   should be bubbling and smooth.
   
   Stir in the relish.  Season with salt and freshly ground pepper.  Keep the
   mixture warm over a burner, seat your guests down, fill their wine glasses
   and enjoy your meal.
   
   I often add more cheese than the recipe calls for.  You can use any of the
   following as dippers with the fondue:
   
   :  o  Mushroom caps, sauteed quickly in butter, tossed in chopped parsley
   :  o  Whole, peeled and deveined prawns
   :  o  Fresh pineapple chunks
   :  o  Canned artichoke hearts, well drained and halved
   :  o  Unpeeled apple wedges, thick banana slices or peeled pear quarters
   :  o  Thick cucumber slices or chunks
   :  o  Small whole radishes
   :  o  Cauliflower
   :  o  A small French loaf per person
   :  o  Anything else that tickles your fancy
   
   NOTES:
   
   *  Cheese fondue with curry flavor -- This is a very tasty meal and a lot
   of fun as well. You will need to have a crockery fondue pot and a burner,
   as all the cooking happens on your dinner table with your guests doing all
   their own cooking! My wife and I enjoy a fondue with dinner guests or
   simply by ourselves, and this is one of our favourites. This recipe is
   adopted from one published by the Australian Dairy Corporation many years
   ago.
   
   *  Toss fruit in lemon juice to prevent browning.
   
   : Difficulty:  easy.
   : Time:  40 minutes preparation, cooking takes as long as it takes you to
   eat it.
   : Precision:  approximate measurement OK
   
   : Michael Oudshoorn
   : Computer Science Dept., University of Adelaide, South Australia
   : mjo@uacomsci.ua.oz
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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