Cheat’s Époisses Fondue
By OcadoLife
Published on 24 January 2022
A traditional fondue is a blend of alpine cheeses melted in
a special pot and kept gooey over a burner – this Cheat’s Époisses Fondue from food
writer Lizzie Kamenetzky is a quick way of getting that lovely effect without
any specialist kit. The nutty and fruity flavours of époisses cheese work
beautifully here, or you can use a boxed camembert or brie placed in a baking
dish instead, if you prefer. Time and servings
30 minsTotal time
2Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 300 g of new potatoes
- 250 g of époisses, at room temperature for 1 hr before baking
- 1 garlic clove, thinly sliced
- 1 sprig of rosemary, cut into small sprigs
- 2 tbsp of dry white wine
- 1 tbsp of red wine vinegar
- 1 pinch of caster sugar
- 1.5 tbsp of extra virgin olive oil
- 1 tbsp of walnut oil
- 2 chicory
- 50 g of watercress
- 1 handful of crunchy veg crudités, (we used 2 carrots and 2 sticks of celery, cut into chunky batons, and a handful of radishes)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 mins, then drain and keep warm.Step 2
Meanwhile, remove the cheese from its box; peel off the paper. Sit the box in its lid (for strength), then line with baking paper, with a bit of overhang. Place the cheese on top, then put in a baking dish. Score the top of the cheese in a crosshatch pattern, stud with the garlic and rosemary and pour over the wine. Place on a baking tray and bake for 10 mins (check after 5 and 8 mins), until gooey, melted and bubbling at the sides.Step 3
Whisk together the vinegar, sugar and some seasoning, then slowly whisk in the oils. Add the chicory or radicchio leaves and watercress to a bowl and toss with the dressing. Arrange the crudités on a plate and put the warm potatoes in a bowl.Step 4
Bring the cheese to the table in its box, along with the potatoes and veggies for dipping, and serve the salad on the side.