Serves 2

Ingredients
50g onions, chopped
10g butter
150g cooked prawns
1 avocado, mashed
2 tbsps lemon juice
1 cup fresh cream
50g Parmesan cheese
1 tot brandy
Sliced brown bread
Salt and pepper

Method

Melt the butter in a fondue pot. Add the onion and sauté until tender. Remove from heat, add the cream, salt, pepper, lemon juice and avocado.

Stir well, cook for five minutes stirring constantly. Do not allow to boil.

Add the cheese and stir until it melts.

Blend in the brandy.

Use peeled prawns for dipping into the fondue.

Joe Vella is the Executive chef, Hilton Malta.

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