“THIS IS OUR CHINESE-ISH STORY – VIBRANT, CRISPY, TASTY, COLOURFUL AND INCREDIBLY DELICIOUS. THESE ARE OUR TIPS, TRICKS AND SHORTCUTS.”
FIERY SICHUAN FONDUE
SERVES 6
“In this recipe, we use beer instead of the traditional high-acid white wine. The savouriness of beer pairs beautifully with the cheese. As with all popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil.” – Rosheen Kaul
2 tbs cornflour
300g Gruyere, grated
300g Comté, grated
2 garlic cloves, minced
300ml lager
1 tbs lemon juice
½ tsp salt
½ tsp ground white pepper
100ml chilli oil (find the recipe at delicious.com.au, or use Lao Gan Ma brand)
Fresh dill, parsley and chives, roughly chopped
Cracked black pepper
Pickled chillies, bread cubes, hot smoked sausages, charcuterie and boiled potatoes, to serve
Place the cornflour and cheeses in a bowl and toss to combine. Set aside.
Heat the garlic and lager in a saucepan over low heat and bring to a simmer. Add a handful of cheese mixture at a time to the beer and whisk vigorously, ensuring each addition is completely melted and emulsified before adding more.
Once all the cheese has been added and the mixture is thick and smooth, add the lemon juice, salt and white pepper and stir. If the mixture has turned into a blob of
