Mediterranean Fondue	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was from a posting to one of the Recipe Groups at www.egroups.com.

This recipe appeals to me both for its simplicity and its appeal to the taste buds. If you have never had a Fondue before you have been missing out - a great way to relax with a bottle of wine or two. (For shrimps read raw prawns or similar).

Ingredients

1 lb shelled shrimp
Juice of 1 lemon
8 oz Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
Pinch cayenne pepper
1/2 tsp pepper
1/2 tsp sugar
2 onions

• Sprinkle shrimp with lemon juice and leave 10 minutes.

• Peel and chop onions.

• Grate cheese.

• Pour stock into metal fondue and heat.

• Add grated cheese and stir over low heat until melted - do not boil.

• Remove from heat, stir in onions, dill, cayenne, sugar and pepper.

• Bring pan to table and place on spirit burner.

• Drain shrimp, pat dry.

• Spear on fondue forks, dip in to fondue for 1 minute then eat.

• Serve with slices of crusty Italian bread, hot.

Serves 4

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