|Assorted vegetables with melted cheddar cheese dip|
Switzerland secured qualification from Group E along with France by way of a 3-0 final game victory over Honduras. Later today, however, they face a much stiffer test when they come up against the might of Argentina and the incredible talents of a certain Lionel Messi. If there is one thing, though, from which the Swiss can take heart it is that several bigger teams have already departed this incredible World Cup earlier than expected and anything can clearly happen in a one-off encounter.
|Fresh cauliflower, broccoli and carrots|
Ingredients (Serves Two)
8 small new potatoes
2 medium to large carrots, topped, tailed and roughly chopped
1/2 large cauliflower, broken in to florets
1/2 large head of broccoli, broken in to florets
4 tablespoons double/heavy cream
1/2 teaspoon ground nutmeg
Good shake of Worcester sauce
4 ounces Cheddar cheese, coarsely grated
1 tablespoon freshly chopped parsley
|New potatoes are firstly cooked by boiling|
Wash the potatoes and put them whole and unpeeled in to a pot of salted cold water. Bring the water to a simmer for about half an hour until the potatoes are just cooked. Drain, return to the empty pot, cover and leave to cool completely.
|Carrots are roughly chopped and simmered in salted water|
Put the carrot pieces in to a pot of cold salted water and bring to a simmer for ten to fifteen minutes until just softened but still with a little bit of "bite" to them.
|Broccoli and cauliflaower are cooked together in one large pot|
The broccoli and cauliflower florets should be added to a pot of boiling, salted water for eight minutes.
|Sectioned plate is heated before vegetables and cheese are added|
Fondue will normally see the cheese served over a heat source to keep it warm and fluid. In this instance, it is merely going to be served in the central well of a section plate but it is vital the plate firstly be heated. Put it in to your oven on its lowest setting for around ten minutes.
|Cheese ready for grating|
Make sure the cheese is grated and ready to go before you start heating the cream as the sauce mixture will require constant monitoring.
|Deep frying halved potatoes|
The cooled potatoes should be halved before being deep fried in hot oil for about four or five minutes until crisp and golden.
|Seasoned cream is gently heated|
Pour the cream in to a small saucepan and season with the nutmeg and Worcester sauce. Bring to a gentle simmer, stirring frequently with a wooden spoon.
|Deep fried potatoes are drained on kitchen paper|
Drain the potatoes on some kitchen paper on a plate.
|Grated cheese is added to heated cream|
Add the cheese to the simmering cream, continuing to heat on the lowest possible setting.
|Vegetables for dipping in to cheese are plated|
Drain the carrots, cauliflower and broccoli. Arrange the vegetables on the hot serving plate as shown.
|Parsley is added to melted cheese|
Stir the parsley in to the melted cheese before pouring in to the plate well to serve.