Recipes
Fondue Bourguignonne
Preparation time: approx. 30 minutes
For four people.
Ingredients
•800 g Fillet of Beef
•1 jar Pepper gherkins (approx. 190 g)
•1 jar Pearl onions (approx. 190 g)
•1 jar Mixed pickles (ca. 220 g)
•some salt
•black pepper from the grinder
•3/4 l Sunflower seed oil
1.Trim any gristle or sinews from the meat, pat it dry and cut it into cubes of about 3 cm in size. Distribute it onto several plates and place them on the table so that they are easily reachable for everyone.
2.Allow the pepper gherkins, pearl onions and mixed pickles to drain separately then place them into small bowls. Distribute the small bowls and the salt and pepper mills around the table.
3.Heat up the oil as described in the instructions.
4.Spear an individual piece of meat onto a fork. Hang the fork in the fork holder so that the meat is completely covered by the oil.
5.Leave the meat in the fondue pot 3 until it is cooked to the individuals personal taste - rare, medium or well done.
6.After removal, flavour the meat with salt and pepper.
Note:
Do not hang all of the fondue forks with meat into the fondue pot 3 at the same time. This will cool the oil too quickly and the pores of the meat will not close quickly enough. The meat will be very greasy.
Fondue Chinoise
Preparation time: approx. 50 minutes (plus approx. 45 Min. freezing time) For 4 people
Ingredients
•300 gr. Chicken breast fillet
•300 gr Veal fillet
•300 gr Pork fillet
•one large Carrot
•a small stick of Leek
•40 gr Celery
•a piece of fresh Ginger (4 cm long)
•1/2 stem of Lemon grass
•250 gr Spinach
•250 gr Spring onions
•1 - 2 Liter Chicken stock
•3 tablespoons of Dry sherry
for the Sauce
•8 tablespoons of Soya sauce
•4 very fresh Egg yolks
1.Put all of the meats separately into freezer bags and place them in the freezer for approx.
45 minutes.
2.Afterwards, cut all of the meats into
3.Clean, wash and peel the celery, leek and the carrot. Cut them all into fine strips. Peel and chop the ginger and the lemon grass. Clean and wash the spinach and the spring onions. Lay them both together on a plate.
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