Chilli fondue
Ingredients
for 4 person
| 80 g | Peppadew™ (wild paprika), drained |
| 1 | garlic clove |
| 2 tsp | chilli flakes |
| 1 tsp | peppercorn (e.g. szechuan) |
| ½ tsp | paprika |
| 600 g | baby potatoes |
| salted water, boiling |
| 1 | garlic clove, cut in half |
| 800 g | fondue cheese mix |
| 1 tbsp | Maizena cornflour |
| 4 dl | white wine |
How it's done
Chilli paste
Puree the Peppadew peppers with all the other ingredients up to and including the paprika until you have a smooth paste.
Potatoes
Cook the potatoes in boiling salted water for approx. 15 mins., drain.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the 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. Place the fondue pot on a burner, stir in the chilli paste. Serve with the potatoes.
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