Hawaiian fondue

Hawaiian fondue

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / person: 1293 kcal
, Fat: 65 g
, Carbohydrate: 80 g
, Protein: 79 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crispy ham

200 g ham in slices
1 garlic clove, cut in half
1 sprig rosemary, finely chopped
1 tbsp olive oil

Fondue

800 g fondue cheese mix
1 garlic clove, cut in half
1 tbsp Maizena cornflour
4 dl white wine
¼ tsp nutmeg
a little pepper
1 tsp curry powder
500 g pineapples, cut into triangles
500 g baguettes, cut into cubes
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How it's done

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Crispy ham

Place the ham and garlic in a food processor, chop finely, mix in the rosemary. Heat the oil in a non-stick frying pan. Fry the ham, garlic and rosemary for approx. 10 mins. until crispy.

Fondue

Place the cheese and garlic in the fondue pot. Mix the cornflour into the wine, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season with the nutmeg and pepper. Stir the crispy ham and curry into the fondue, serve with the pineapple and baguette cubes.

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