Yarg Fondue
A true winter warmer, traditional fondue dates back to the 1600s and originates from the Alpine border as a way of using up left over cheese, wine and vegetables. Our Yarg fondue is perfect for a quick and comforting supper, or for hosting dinner parties.
Ingredients
- Nice crusty bread
- 100ml olive oil
- Salt
- 1/2 pint dry cider
- 500g Cornish Yarg
- 1 tablespoon cornflour
- 1 tablespoon mustard
- 1 pack prosciutto
- 1 bunch asparagus
Method
- Preheat your oven to 200°C.
- Bring a pan of salted water to boil and blanch the asparagus for 2 minutes, then cool in cold water. Once cold, wrap the prosciutto and lay on a baking tray.
- Tear the bread into bite-sized pieces, place in a bowl, drizzle with olive oil, and season with a pinch of Cornish sea salt.
- Arrange the bread on a baking sheet and cook in the oven for around 4 minutes until the outside is crisp and golden but the centre is still soft. Roast the asparagus at the same time.
- To make the fondue, bring the cider to the boil in a medium sized saucepan and simmer for 1 minute.
- In a bowl, toss the cheese, cornflour, and a little salt together.
- Pour the mixture into the simmering cider and stir until the cheese has melted and thickened. Stir in the mustard and season to taste.
- Serve warm in the saucepan alongside the crispy asparagus and bread.
