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Introducing MK’s braaibroodjie cheese fondue

Light the fire and enjoy this fresh new take on your favourite braai staple with a braaibroodjie cheese fondue. You can thank us later!


For the braaibroodjies
1 loaf bread, unsliced
4 tbsp butter
½ cup tomato jam
2 garlic cloves, peeled and crushed
1 tsp onion flakes
Pinch cayenne pepper
Salt and black pepper
For the cheese fondue
1 cup white wine
3 tbsp cornflour
240 g Gouda, grated
1 tsp cayenne pepper
1 tsp mustard powder
Pinch nutmeg
Salt and black pepper

For the braaibroodjies
1. Slice the loaf of bread into quarters, lengthways.
2. Spread 2 slices with butter and tomato jam.
3. Sprinkle with garlic, onion flakes, cayenne, salt and pepper. Sandwich with the other slices.
4. Braai over hot coals until bread is charred on both sides and filling is heated. Cut into fingers.
For the cheese fondue
1. Make a slurry by mixing a little bit of wine with the cornflour.
2. Bring the rest of the wine to a simmer. Gradually whisk in the cheese, stirring until it is melted.
3. Add the slurry, continuing to whisk until mixture is smooth and thick.
4. Season with cayenne, mustard, nutmeg, salt and pepper. Grab your braaibroodjie fingers and enjoy your braaibroodjie cheese fondue!

Fondue Tip: You’ll need to keep the fondue warm and melty while you’re eating it. An easy way to do this is to prepare it in a slow cooker and serve it straight out of the pot. You can also place a warmer tray on the table.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

Still not impressed? How about butterscotch, peanut brittle and Brie braaibroodjies for dessert?

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