Monday, June 22, 2009

Cheese and Bacon Fondue

2 tbsp vegetable oil
5 slices of bacon, chopped
1 onion finely chopped
1 clove of garlic
4 oz button mushrooms
1 tbsp cornstarch
10 fl oz milk
3/4 lb mature cheddar
3/4 lb monterey jack
1 tsp worcester sauce
1 tsp mustard
1 tsp hot pepper sauce

Put oil in pan over medium heat and fry the bacon until crisp, set aside to cool

Add the onion, garlic and mushrooms to the pan, and cook for 4-5 minutes

Sprinkle over the cornstarch and mix well, gradually add the milk, mixing until smooth. Slowly add the grated cheese, stiring constantly until melted

Add the worcester sauce, mustard powder and hot pepper sauce and most of the bacon

Transfer to fondue pot/crock pot to keep warm, garnish with remaining bacon

Serve with cubes of crusty bread, cherry tomatoes, celery and apple slices

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