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The Ultimate Alpine Fondue

If you’re hosting or just fancy a treat, this is an impressive but simple meal where anything goes! Grab a loaf of your favourite crusty bread, roast up some new potatoes, fry your favourite cut of steak and add some veggies and you’ve got yourself a great time! A true cheese lovers heaven!

Serves: 2
Total time: 45 minutes

 

  • Ingredients:
      • 150g Holy Moly Alpine Fondue Cheese
      • 300g roasted new potatoes
      • 250g rump or sirloin steak
      • Salt, pepper and sunflower oil
      • 80g sliced prosciutto, or similar cured meat
      • Small loaf of crusty bread or baguette, torn into chunks
      • 100g green beans or asparagus
      • 1 small jar grilled peppers, drained and cut into small pieces
      • 100g cherry tomatoes, cut into halves
      • Small jar cornichons and cocktail onions
  • Method:
      1. To roast the potatoes, heat your oven to 200C / 400F / gas mark 6. Toss the potatoes in a little oil, season with salt and pepper, place on a baking tray and roast till golden on the outside and soft in the middle, around 30-40 minutes.
      2. To cook the steak, place a frying pan on a high heat. When hot, rub oil all over the steak and season generously with salt and pepper. Cook in the pan for 2-3 minutes on each side, which should mean the steak is pink in the middle. If you prefer it more well cooked, turn the heat down and cook for another 2-3 minutes on each side, till the steak feels firm. Allow to rest for 5 minutes, then cut into cubes or thin slices.
      3. To cook the beans or asparagus, place a small pan of water on a high heat, season with salt and bring to the boil. Cook the beans for 2 minutes or the asparagus for 3-4 minutes, then drain and refresh under cold water. Pat dry with kitchen paper.
      4. To serve, heat the Alpine Fondue as per the instructions on the cardboard sleeve. Be careful, it'll be really hot. Arrange all the different ingredients around the cheese and use a fork to dip them.

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