World Cup Food Recipes - Switzerland

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.

Vegetable Fondue Sharing Platter

Fondue is something which many people incorrectly believe to be of French origin. It is actually from Switzerland. The traditional, basic form of fondue sees bread dipped in to a pot of melted Swiss cheese but the concept has evolved considerably in particularly more recent times. This version of fondue sees a variety of tasty vegetables served for dipping in a Cheddar cheese based sauce.

Fresh cauliflower, broccoli and carrots

Ingredients (Serves Two)

8 small new potatoes
Salt
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

Directions

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.