Prep Time
30 MINS
Cook Time
15 MINS
Serves
6
Ingredients
Fondue:
- 400g Kāpiti Kowhai Gruyere
- 2 Tbsp mirin
- 2 tsp cornflour
- 2 tsp wasabi
- 2 Tbsp japanese mayonnaise
Serve with:
- 6-12 prawn cutlets chicken thighs, skin and bone removed and cut into bite sized pieces
- 4 strips of streaky bacon
- 1/2 courgette
- 6 stems of broccoli
Tempura Batter
- 1/2 cup flour
- 1 egg, whisked
- 1 cup panko crumbs
- 2 cups canola oil
Method
- Place all ingredients (except the cheese) into a small saucepan over a medium heat, mix to combine well and bring to a slow simmer before adding Kāpiti Kowhai Gruyere cheese and leaving it to melt, stirring occasionally.
- Transfer into a fondue pot over a medium to low heat to keep warm and melted.
Serve with:
- Place three small bowls on bench, one with flour, one with egg and the other with panko.
- Dust prawns and chicken in flour, drop into egg and finally roll in panko crumb.
- Dice the courgette into one inch cubes and wrap in streaky bacon.
- Dice the heads of broccoli into one inch cubes and dip into the tempura batter.
- Heat oil in a saucepan over a medium high heat, when very hot, reduce the temperature slightly and drop chicken in first – this will need to cook for several minutes – depending on size.
- When cooked, transfer onto a paper towel and pop onto a skewer for serving.
- Next fry the prawns until the Panko is crispy and golden, transfer onto a paper towel and pop onto a skewer.
- Finally, gently fry the courgettes and broccoli until golden, transfer to paper towel and pop onto a skewer for serving.
You may also like
Kikorangi Triple Cream Blue Mini Galettes with Caramelised Onion, Pear and Prosciutto
These sweet and salty taste sensations are perfect for entertaining.
Kapiti Rarama & Chorizo Platter
Baked Kapiti Rarama Washed Rind, grilled chorizo with pickled shallots. Experience Spain in your own home.
Kapiti Te Tihi & Harissa
Adding an exquisite twist to a family classic, our Te Tihi is the centrepiece of this creation.
Kikorangi, Cauliflower & Pomegranate Salad
A crowd stopping cauliflower salad, erupting with pomegranate seeds and our alluring kikorangi.
AT KĀPITI WE ARE RELENTLESS IN OUR PURSUIT OF TASTE.
We embrace exploration far removed from the ordinary.
The
Tasting Board
We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.