for 4 person

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

How it's done

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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