Fondue with bacon sticks
Ingredients
for 4 people
| 400 g | brown flour |
| 1 ½ tsp | salt |
| 1 tsp | pepper |
| ½ cube | yeast (approx. 20 g), crumbled |
| 300 g | waxy potatoes, cooked in their skins, coarsely grated |
| 160 g | diced bacon |
| 2 dl | water |
| 1 tbsp | maple syrup |
| a little | brown flour |
| 1 | garlic clove, cut in half |
| 800 g | fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin) |
| 1 ½ tbsp | Maizena cornflour |
| 3 dl | white wine |
| 2 tsp | preserved green peppercorns, drained |
How it's done
Dough
Mix the flour, salt, pepper and yeast in a bowl. Add the potatoes and all the other ingredients up to and including the maple syrup, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Bacon sticks
On a lightly floured surface, divide the dough into 16 portions and shape into rolls, each approx. 25 cm long, transfer to two baking trays lined with baking paper, dust with a little flour. Cover the dough rolls and leave to rise for a further 30 mins.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Add the pepper corns, place the fondue pot on the burner, serve the fondue with the bacon sticks.
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