Josh Eggleton's Chargrilled Vegetables with Cheese and Mushroom Fondue

Visit Zurich Josh Eggleton's Mushroom and Cheese Fondue with charred vegetables

Josh Eggleton's Chargrilled Vegetables with Cheese and Mushroom Fondue

This is a fondue recipe that you can make without a fondue set. Just serve it in regular bowls.

The twist to this recipe is that it is served with charred vegetables as well as bread. It can be a starter or a main course. Being an interactive dish, it's great fun for a dinner party.

Course starter

Cuisine Swiss

Cook Time 1

Total Time 1

Servings 4

Author Josh Eggleton

Ingredients

Fondue

Mushroom and Cheese Fondue Recipe
2 banana shallots
2 garlic cloves
300 ml of pale ale
30 g of dried ceps 2
g of unsalted butter20g plain flour
10 g English mustard 1 tsp cep powder
300 g of Gruyere Emmental or Appenzeller (or use three)
sea salt

Seasonal Vegetables

1 handful of tenderstem broccoli woody stalks trimmed
1 handful of large spring onions trimmed (or use calcots if available)
1 handful of rainbow chard
1 courgette cut into 1cm thick slices at an angle
rapeseed oil
sea salt
freshly ground black pepper

Instructions

1. Preheat the oven to 180°C/gas mark 4
2. Place the shallots and garlic on a sheet of tin foil (In their skins) and wrap the foil round them to form a parcel. Roast in the oven for 30 minutes, or until very soft.
3. Bring the beer up to a simmer in a small pan, remove from heat and stir in the dried ceps. Cover and leave to infuse for 20 minutes.
4. Strain the infused beer through a sieve into a measuring jug, add the cep powder and top up with cold water to give you 250ml in total. Set aside. Please note that the steeped ceps can be used in other dishes, so don't throw them away.
5. On a gentle heat, melt the butter in a heavy-based pan. Stir in the flour and mustard powder and cook out until the roux smells like freshly-baked biscuits.
6. Then, slowly and In stages, pour the cep-infused beer into the roux, whisking constantly until the sauce is smooth.
7. Peel the roasted shallots and garlic and finely chop. Sprinkle a pinch of salt over them and using the back of your knife, mash to a paste (the salt acts as an abrasive to help with this). Add to the pan
8. Add the grated cheese in stages, stirring continuously until all is melted.
9. Finally, season with the sea salt. Add more water or beer gradually if you want the sauce more runny and check the seasoning again. Leave the fondue on a very low heat before serving, making sure to stir regularly.
10. Blanch the tenderstem and spring onions for 1 minute in heavily salted boiling water then drain and chill quickly in iced water. 11. Use the sarne boiling water to blanch the chard for about 30 seconds, then drain and chi1l in iced water. Drain the vegetables in a colander and dry well with kitchen paper.
Charred seasonal vegetables
12. Season the blanched tenderstem broccoli, spring onions and chard along with the raw courgette with sea salt, cracked black pepper and rapeseed oil. Chargrill, grill or dry-fry the vegetables until just starting to blacken.
Charred courgettes on a dry pan
13. Place the chargrilled vegetables equally on each serving plate and season again with sea salt if required. Pour the fondue into small side bowls and serve with the vegetables.