Carnation's Cheese Fondue with Pigs in Blankets Wreath
Ingredients
Pigs in Blankets Wreath:
Cheese Fondue:
To Serve:
Equipment Needed:
Method
- Preheat the oven to 180c °/ gas mark 4.
- To make the pigs in blankets: dust your surface with flour and roll out the pizza dough until it is roughly 15cm x 30cm. Cut in half down the centre to make two 7.5cm x 30cm strips, then cut horizontally into 9 to make 18 small blankets for the sausages. Each piece should be around 3-3.5cm x 7-8cm. The strips don’t need to be too precise, just make sure there are enough to wrap the sausages.
- Dollop a small amount of grainy mustard onto a dough strip and wrap it around a sausage. Seal the ends with a small amount of egg mixture. Repeat until all the sausages are wrapped.
- Butter the outside of a small bowl (to be used for the fondue) and place it in the centre of the frying pan or cake tin. Arrange the wrapped sausages around the outside of the fondue bowl and apply egg wash to the tops. Sprinkle sesame seeds over the wrapped sausages and cook in the oven for 20-25 minutes, until the bread has become golden. Please note: the fondue bowl goes into the oven with the pigs in blankets so that it will be nice and hot to keep the fondue warm.
- In the meantime, prepare the cheese fondue. Put the cornstarch and water in a small saucepan and mix well, ensuring there are no lumps. Pour in the evaporated milk and heat on low to medium for 2 minutes, until the sauce thickens. Note: do not add the cheese at this stage.
- Take the pigs in blankets out of the oven and transfer everything, including the hot fondue bowl, onto a board or large plate. Season with pepper and olive oil. Decorate with rosemary and bay leaves.
- Warm up the fondue mixture in the saucepan. Once it is hot and bubbling, turn down heat and add all the cheese in one go. Stir gently under the cheese has melted (this should take less than a minute). Using a spatula, pour the cheese fondue into the hot bowl in the centre of the wreath, and serve immediately.
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