Ingredients:

Fondue:

• 200g Gruyère cheese (grated)
• 200g Emmental cheese (grated)
• 1 clove garlic (cut in half)
• 300 ml dry white wine
• 1 tbsp lemon juice (optional, but helps with smoothness)
• 1 tsp cornstarch (optional, to help thicken the fondue)
• Freshly ground black pepper (to taste)
• Freshly grated nutmeg (a pinch)

Pastry Straws:

• 200g Puff Pastry
• 8 x slices Parma Ham
• 50g grated Parmesan
• 50g grated Gruyere
• Egg Yolk/Splash of Milk
• Salt & Pepper to taste

Tenderstem:

• 50g per person
• Parma Ham to wrap around each stem

Method:

Fondue:

1. Rub the inside of a fondue pot with the cut sides of the garlic clove. This will infuse a subtle garlic flavor into the fondue.
2. Pour the white wine and lemon juice into the pot and warm over medium heat. Stir gently and allow it to heat but not boil.
3. Gradually add the grated Gruyère and Emmental cheese to the wine mixture, a handful at a time, stirring constantly in a figure-eight motion to help the cheese melt evenly and smoothly.
4. If you’d like a thicker fondue, mix the cornstarch with a small amount of water . Stir this mixture into the cheese as it melts to help prevent it from separating
5. Once the cheese has fully melted and the mixture is smooth and season with freshly ground black pepper and nutmeg to taste.

Serve:

Keep the fondue warm over a low flame. Serve with cubes of crusty bread, vegetables like purple sprouting broccoli which I blanched, wrapped in parma ham and griddled.

Tips:

• If the fondue becomes too thick, you can add a little more wine to loosen it up.
• Use a fondue fork or skewers to dip your bread or other items into the cheese

Pastry Straws:

1. Roll out Puff Pastry to a rectangle approx. 3mm thick
2. Sprinkle with half the cheese and fold to a small square
3. Re-roll to form a rectangle (the cheese should be mixed into the pastry)
4. Egg wash and sprinkle with the rest of the cheese and lightly press with the rolling pin. Season with Salt & Pepper
5. Lay the Parma Ham over half the pastry and fold in half again
6. The Parma ham and cheese should be encased in Pastry
7. Roll out to desired shape and cut into straws
8. Twist and place on a silpat mat or parchment and bake for approx. 15mins on 180°C fan

Tenderstem:

1. Blanch the Tenderstem in boiling salted water for 1min and plunge into ice water#
2. Drain & pat dry
3. Wrap each spear in Parma Ham
4. When ready to serve, griddle for 2/3mins and serve