Fondue with Bacon-Wrapped Asparagus, Crumbed Mushrooms, Prawns and Chorizo
For the Bacon-Wrapped Asparagus:
- 125g streaky bacon
- 150g tender asparagus stems
For the Blue Cheese Dipping Sauce:
- 100g blue cheese
- 125g crème fraîche
- 30ml cream
For the Crumbed Mushrooms:
- 100g cream crackers
- 250g white mushrooms
- 1 egg, beaten
For the Aioli:
- 2 garlic cloves, crushed
- 2ml salt
- 125ml creamy mayonnaise
- 15ml olive oil
- 15ml lemon juice
For the Prawns and Chorizo:
- 175g prawns, cleaned
- 225g chorizo
For the Tomato and Basil Dipping Sauce:
- 200g small rosa tomatoes
- 10 fresh basil leaves
- 15ml white wine vinegar
- Salt and freshly ground black pepper
Slice each rasher of bacon in half and wrap around the asparagus. Keep in the fridge until needed.
To make the blue cheese dipping sauce, place all the ingredients in a food processor and blend until smooth. Spoon into ramekins and refrigerate until needed.
Place the crackers in a food processor and blend until they resemble fine crumbs. Dip each mushroom in beaten egg and coat with the crumbs. For the aioli, mix all the ingredients together and spoon into ramekins. Keep in the fridge until needed.
Place the prawns in ramekins and cut the chorizo into thick slices.
To make the tomato and basil dipping sauce, place the tomatoes and basil in a food processor and blend until smooth. Add vinegar and season with salt and pepper. Spoon into ramekins and keep in the fridge until needed.
Heat the oil in the container of the Le Creuset Cheese & Meat Fondue set (carefully read the instructions in the accompanying booklet). Fry the bacon, mushrooms, prawns and chorizo and use the various sauces for dipping.