Phil Vickery’s Roast Red Pepper Mozzarella Fondue
Method
- 1
Pre-heat the oven to 200C/400F/Gas 6. Drizzle a little olive oil over the naan, then bake in the oven until crisp, which will take about 15 minutes.
- 2
Meanwhile, make the fondue. Melt the butter and then add the flour, add all the milk and the garlic and whisk well.
- 3
Turn down the heat, and stir until the sauce, gradually increasing the heat until the sauce is thickened and just boiled.
- 4
Remove from the heat, add the cheeses and mix well. Finally, season with salt and pepper, add the parsley and mix well.
- 5
Serve piping hot – place the pan on a sturdy garden bench or table and let everyone dip in their crispy naan pieces, or dollop individual portions into enamel camping mugs.
Phil Vickery’s Roast Red Pepper Mozzarella Fondue was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Pre-heat the oven to 200C/400F/Gas 6. Drizzle a little olive oil over the naan, then bake in the oven until crisp, which will take about 15 minutes.
- 2
Meanwhile, make the fondue. Melt the butter and then add the flour, add all the milk and the garlic and whisk well.
- 3
Turn down the heat, and stir until the sauce, gradually increasing the heat until the sauce is thickened and just boiled.
- 4
Remove from the heat, add the cheeses and mix well. Finally, season with salt and pepper, add the parsley and mix well.
- 5
Serve piping hot – place the pan on a sturdy garden bench or table and let everyone dip in their crispy naan pieces, or dollop individual portions into enamel camping mugs.
Phil Vickery’s Roast Red Pepper Mozzarella Fondue was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
