Pork Meatballs & Simon's Fondue

Try these two recipes alone or together - an easy and spectacular weekend feast!

PORK MEATBALLS

INGREDIENTS

  • 500g pork mince or Lucian sausages

  • 1 onion, finely chopped

  • salt & pepper

  • 1 sprig rosemary

  • 1/4 cup flat leaf parsley

  • 1/2 cup breadcrumbs

  • 1 egg

METHOD

Place mince and all ingredients in a bowl and season

Mix together until well combined

Roll into small balls

Place on baking tray and back for approx 15-20mins on 180C

Remove from oven, keep warm or serve immediately with fondue.

COMTE FONDUE

INGREDIENTS

  • 20g butter

  • 1 eschalot, finely chopped

  • 1 sprig of thyme

  • 1 clove garlic, halved

  • 1 + 1/2 cups dry white wine (our Wursthaus Kitchen Chardonnay is just perfect)

  • 400g comte grated

  • 1tbsp corn flour

  • 2tsp kirsch

  • ground nutmeg, to garnish

METHOD

Rub the inside of a saucepan with the garlic

Saute eschalot and thyme together

Add white wine and bring to a simmer

Reduce heat to low, add the cheese gradually, stirring constantly in a zig zag pattern until the cheese is just melted

Combine cornflour and kirsch

Add to the fondue, stir until mixture thickens. Do not allow to boil.

Transfer to a fondue pot set over a flame, sprinkle with nutmeg

Serve with breadcubes, steamed asparagus and meatballs

Johanna Bostock