Ingredients
| 1 tablespoon cornflour | |
| 2 tablespoons gochujang | |
| 2 tablespoons lemon juice | |
| 500ml tomato juice | |
| 1 tablespoon butter | |
| 2 cloves garlic, crushed | |
| 400g Swiss cheese or a mixture of cheeses such as Swiss, Gruyère, Emmental, grated | |
| kimchi, boiled or roasted new potatoes, cubed bread, blanched or roasted vegetables, to serve |
Tomato fondue is my personal favourite as the tomatoes cut through the richness of the cheese, which is handy when you are eating a lot. Traditional fondues are served with pickles so this works well with the sharp, tanginess of kimchi.
If you don’t have a fondue pot you can use a heavy-based pot on the stove, but you will need to serve from the stove to keep it warm, or transfer the tomato to a slow cooker turned to high and melt the cheese into that.
Do not use pre-grated cheese as it contains anti-clumping agents which will affect the melting.
Serve as a traditional fondue with a selection of new potatoes, blanched vegetables and cold meats for dipping, or ladle the fondue onto your plate.
This tomato base can also be combined with chopped kimchi and macaroni for a tomato and kimchi mac and cheese. Or try pouring it over roasted and halved eggplant or large pumpkin wedges and baking until bubbling.
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Instructions
| 1. | In a small bowl, whisk together the cornflour, gochujang, lemon juice and a little tomato juice to make a smooth slurry. |
| 2. | Heat the butter in your fondue pot (or a heavy-based saucepan) over a medium heat, add the garlic and cook for 1 minute. |
| 3. | Pour in the remaining tomato juice and bring to the boil. |
| 4. | Reduce the heat to a steady simmer. |
| 5. | Give the cornflour slurry another whisk and the stir into the tomato. |
| 6. | Gradually add the cheese, a handful at a time, stirring constantly, letting each addition melt into the tomato until all melted. |
| 7. | Transfer the pot to its burner if using. Use for dipping or ladle the hot fondue over veges and eat with kimchi. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles