You will need:
- 1 clove garlic, skinned and cut in half
- 200ml dry white wine we used Herefordshire wine “Ortega by Foxbury Fields Vineyard”
- 350g mature Cheddar cheese, grated we used “Little Hereford by local cheese producer Monkland Cheese Dairy.
- 1 ½ tbsp cornflour
- Pinch of dry English mustard powder
- 2 tbsp Brandy or Sherry
- 1 tsp Worcester sauce
- Seasoning to taste
Dips - campfire bread (see below) slices of apple caramelised on the grill.
- 250g Self Raising Flour
- 250 – 320ml water
- Pinch of salt
- Nigella seeds (optional)
- Get your fire pit nice and hot - we cooked on kiln dried wood from our friends at Certainly Wood.
- Rub the base and sides of the cast iron fondue pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.
- Pour in the white wine and heat gently.
- Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.
- Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.
- Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.
- Season the fondue to taste and serve with the Woodee campfire bread, and wedges of caramelised apple.
- Place the flour and salt into a small bowl; add the water gradually bringing the flour together to form a soft dough.
- Turn out onto a lightly oiled surface and knead the dough until smooth.
- Divide the dough into small balls (size of a walnut) and roll out to a sausage shape, then wrap around a skewer or piece of wood.
Place over the fire to cook. After 5-10 minutes, your dough will turn into delicious bread. Pull off the skewer and dip into the melted cheese fondue.