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Cheese Fondue, Milano Salami and Chorizo

Cheese Fondue, Milano Salami and Chorizo

Cheese Fondue, Milano Salami and Chorizo

with Ciabatta Dippers, Roast Potatoes and Tenderstem® Broccoli | Perfect for sharing

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Get together with friends and family to share this Raclette Style Cheese Fondue. Dip roasted potatoes, crostinis and Tenderstem® broccoli into rich cheesy goodness. Served with Milano salami and chorizo, this fondue is an ideal starter or side.

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Ciabatta

(Contains: Gluten)

400 grams

Fondue Cheese

(Contains: Milk)

150 grams

Tenderstem® Broccoli

50 grams

Chorizo Slices

(Contains: Milk)

1 pack(s)

Milano Salami

Nutritional information

Energy (kJ)5667 kJ

Energy (kcal)1354 kcal

Fat50 g

of which saturates24 g

Carbohydrate93.5 g

of which sugars6.1 g

Dietary Fibre9.2 g

Protein54.2 g

Salt5.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Baking Tray

•Medium Saucepan

•Sieve

Instructions

To Start

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

c) Chop the potatoes into 2cm chunks (no need to peel).

d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Say Cheese!

2

a) Meanwhile, cut each ciabatta into 16 equal pieces. Pop the ciabatta pieces onto a baking tray.

b) Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer.

c) Bake the ciabatta pieces on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

c) In the meantime, pop the fondue cheese into a medium saucepan on medium heat. Heat, stirring frequently, until the cheese begins to boil, 6-8 mins.

Assemble and Serve

3

a) When the potatoes have 5 mins remaining, pop the broccoli into the potato pan and cook until just tender, 3-4 mins.

b) Once cooked, drain the potatoes and broccoli in a sieve.

c) Once boiled, pour the cheese into a serving bowl.

d) Serve the chorizo, salami, toasted ciabatta, potatoes and broccoli on a serving platter alongside for dipping and scooping.

Enjoy!

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