Prep Time

30 MINS

Cook Time

15 MINS

Serves

6


Ingredients

Fondue:

  • 400g Kapiti Kowhai Gruyere Cheese
  • 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 Kapiti 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.

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