Irish whiskey fondue
Ingredients
- Sweet potatoes
- 300 g sweet potato, cut into approx. 3 cm cubes
- 0.5 tsp salt
- 0.5 tbsp cornflour
- Fondue
- 1 garlic clove, halved
- 350 g mild Gruyère, coarsely grated
- 350 g Cheddar, coarsely grated
- 2 tbsp cornflour
- 2.5 dl white wine
- 0.5 tbsp thyme, finely chopped
- 1 dl whisky
- a little Tasmanian mountain pepper
Total time: 50m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 917 Kcal, 47g Protein, 24g Carbohydrates, 58g Fat
Ingredients
- Sweet potatoes
- 300 g sweet potato, cut into approx. 3 cm cubes
- 0.5 tsp salt
- 0.5 tbsp cornflour
- Fondue
- 1 garlic clove, halved
- 350 g mild Gruyère, coarsely grated
- 350 g Cheddar, coarsely grated
- 2 tbsp cornflour
- 2.5 dl white wine
- 0.5 tbsp thyme, finely chopped
- 1 dl whisky
- a little Tasmanian mountain pepper
Instructions
-
Sweet potatoes
Mix the potatoes, cornflour and salt in a bowl, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. -
Fondue
Rub the garlic around the fondue pot. Add the Gruyère, Cheddar and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the whiskey and thyme, continue to stir until the fondue is creamy, season.
