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Potato Fondue
Recipe by Orange Team
You've heard of a chocolate fondue, and a cheese fondue - now get inspired with this potato fondue!
- Steps
- Ingredients
Ingredients
Spiced Potato Fondue
Pickled Onions
Steamed Potatoes
Fried Curry Leaves
To taste
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Steps
- For the Potato Fondue, place the wine into a saucepan and simmer until reduced to 1 cup. Remove from the heat.
- Heat oil in a medium saucepan over medium heat. Add onion and fry until soft but not coloured. Add garlic and cumin seeds and cook until fragrant. Add turmeric and stir until fragrant. Add the potatoes, cream, milk and a pinch salt. Bring to a simmer and cook until the potatoes are soft and falling apart.
- Transfer the potatoes and some cooking liquid to a blender. Add the cheeses and reduced wine and blend until completely smooth, adding more cooking liquid as required. Season with salt to taste. Keep warm.
- For the Pickled Onions, bring the vinegar, sugar, water and salt to a boil. Once boiling and the sugar has dissolved, pour over the onion and set aside to pickle for 20 minutes. Drain well to serve.
- For the Steamed Potatoes, cut into bite sized pieces. Place the potatoes into a steamer and steam until just tender. Remove from the heat and set aside in a serving bowl. Cover to keep warm.
- When ready to serve, place the ghee into a small frypan over medium heat. Once melted, add cumin seeds and a pinch salt and cook until fragrant. Pour over the potatoes.
- For the Fried Curry Leaves, heat the oil in a medium saucepan to 180°. Carefully add the curry leaves (the oil will spit) and fry until bright green, about 15 seconds. Remove from the oil and place onto paper towel to drain.
- To serve, sprinkle potatoes with pinch of salt, pickled onion and fried curry leaves. Serve the fondue in a separate bowl on the side along with some skewers.
