Highland Fondue Glenfiddich
|Caboc||4 Ounce (Scottish Creamy Oatmeal Covered Cheese Or 100 Grams)|
|Mature cheddar||2 Ounce, coarsely grated (50 Grams)|
|Plain flour||30 Milliliter (2 Tablespoon (Leveled))|
|Milk||1⁄3 Pint (200 Milliliter)|
|Glenfiddich/Other malt whiskey||45 Milliliter (3 Tablespoon)|
1. Slice the Caboc cheese into a heatproof serving bowl, about 1.1 litre (2 pint) in volume. Microwave, uncovered, on LOW for 1 minute to soften.
2. Toss the grated cheddar in the flour and add. Stir in the milk.
3. Loosely cover with cling film and microwave on MEDIUM for 3 minutes, stirring the fondue halfway through cooking time.
4. Microwave, loosely covered, on HIGH for 1 minute longer. Leave to stand and cool, uncovered. Stir in the whisky.
Serving size: Complete recipe
Calories 942 Calories from Fat 554
% Daily Value*
Total Fat 63 g96.2%
Saturated Fat 37.3 g186.4%
Trans Fat 0 g
Cholesterol 140.7 mg46.9%
Sodium 467.7 mg19.5%
Total Carbohydrates 38 g12.6%
Dietary Fiber 0.72 g2.9%
Sugars 12.8 g
Protein 28 g56.1%
Vitamin A 31.9% Vitamin C
Calcium 29.5% Iron 3.3%
*Based on a 2000 Calorie diet