Preparation time: 10 minutes
Total cooking time: 40 minutes
Serves 2
Ingredients for 2 people:
200 g Cheddar cheese
1/2 tbsp flour
1/2 tbsp dry mustard (Colman’s)
A pinch of cayenne pepper powder
375 ml Irish stout (optionally Guinness Stout)
Optional:
Perrin’s sauce
For the sprouts:
200 g Brussels sprouts
Salt
For the apples:
1 Golden Delicious apple
30 g butter
A pinch of salt
1 tbsp sugar
Preparation:
Dilute the flour in the stout, making sure there are no lumps. Add the mustard powder and cayenne pepper. Optionally, if you do not want it to be too spicy, you can reduce the amount of mustard and/or cayenne pepper.
Place in the rice cooker. Close the lid and press Cook.
After 10 minutes, open the lid and add the cheese. Close the lid and allow it to melt with the residual heat. Stir to finish mixing the cheese. Optionally, you can season the fondue with Perrin’s sauce.
For the cabbage:
Fill the pot with 500 ml of water. Add salt. Place the lid and press Cook. After 8 minutes, open the lid and carefully add the cabbage.
Replace the lid and press cook.
Leave to cook for 15 minutes. Drain and set aside. Optionally, you can place them in the steaming tray to keep them warm while the cheese melts.
For the apple:
Place the peeled and quartered apple in the rice cooker with the butter, sugar and a tablespoon of water. Add a little salt.
Place the lid and press cook. Cook for 6 minutes.
Serve the fondue with boiled Brussels sprouts and apples.
The fondue is more liquid than the traditional Swiss version. It can be thickened with more flour or, at the end of cooking, with cornflour.
