Grana Padano 'Fondue' with Roast Baby Potatoes
Alex Mackay, cook, teacher, writer and food lover serves up the perfect non-stop nibbles for your festive celebrations to sparkle.
You can serve fondue with all manner of things, from bread to pears, but little roast potatoes are my favourite. I don't have a fondue set so I use my little camping stove to keep the fondue hot, but if you don't have either, don't worry, the fondue probably won't last long enough to go cold.
Serves 4-8; Preparation time: 20 minutes; Cooking time: 20-25 minutes; Difficulty: Moderate
1. Pre-heat your oven to 200°C/Gas 6/Rack position upper middle shelf.
2. Get a roasting tray just large enough to hold t he potatoes in a single layer. Put the potatoes into the tray. Toss with the vegetable oil and a few pinches of salt. Roast for 15-20 minutes. Keep warm.
3. Get a saucepan large enough to hold everything with some space to stir (too small and you end up spilling a lot over the sides). Put the grated cheeses, wine, and glarlic clove into the saucepan.
4. Heat the mixture gently over a low to medium heat, stirring constantly, until it comes to the boil, by which time the cheeses should have melted. If it needs a little longer, just keep going.
5. Turn the pot down to a simmer. Mix the cornflour with the Grappa (or 3 tbsp water or wine) in a small bowl. Add the resulting liquid to the pan and whisk it in thoroughly. Bring back to the boil. If the fondue is a little thick, add more wine. You want the consistency that completely coats the back of a spoon so that when you dip your potatoes in the fondue, they are fully cloaked in molten cheese. Take the pan off the heat.
6. Season to taste with freshly ground black pepper, you won't need any salt. Serve with the roast potatoes.