Kompernass KH 1090 operating instructions Neuenburger Cheese Fondue, Fondue with Seafood

4.Boil up the chicken stock in the fondue pot 3. Add the carrot, leek, ginger and lemon grass, then let it all simmer for 10 minutes. Season the broth with sherry.

5.Allot the soya sauce into four small bowls and then whisk an egg yolk into each one. Place the small bowls on the table.

6.Spear the ingredients on the fondue forks and cook them in the broth. When done, dip the tid- bits into the soya sauce.

Neuenburger Cheese Fondue

Preparation time approx. 35 minutes

For 4 people.

•12 slices of White sandwich bread

•400 gr Greyerzer

•200 gr Emmentaler

•1 Garlic clove

•300 ml dry White wine (Neuenburger or Fendant)

•1 tablespoon of Lemon juice

•2 teaspoons of Edible starch

•4 cl Kirsch-schnapps

•some grated Nutmeg

•some white pepper from the grinder

1.Cut the white bread into mouth-sized pieces and lay them on a plate.

Grate the cheeses and mix them together well. Half the garlic clove and use it to wipe out the fondue pot 3.

2.Pour the wine and the lemon juice into the fondue pot 3 and then bring it to the boil. Add the cheese in small quantities at a time and, while stirring constantly, allow it to melt.

3.Blend the Kirschschnapps with the edible starch and then add it into the fondue pot 3. Stirring constantly (in a figure 8 movement), bring the cheese mixture in the fondue pot 3 to the boil and then let it cook until it is thick and smooth. Season the cheese fondue with nutmeg and pepper.

4.Turn the temperature down so far that the cheese mixture, during the meal, lightly simmers.

5.Spear the bread cubes on the fondue forks, dip them in the cheese mixture and, with a slight twist, take them back out again. After every dip stir the cheese mixture again so that it remains thick and smooth.

Fondue with Seafood

Preparation time approx. 50 minutes

For 4 people

Ingredients

•32 large Prawns (e.g. Gambas)

•16 wafer-thin slices of Bacon fat

•600 gr Rosefish fillets

•400 gr Mussels (closed)

•2 bunches of smooth Parsley

•4 Garlic cloves

•2 Lemons

•1 ltr Corn oil

1.Peel the scampi. Halve the slices of bacon fat and wrap them around the scampi. Rinse the rosefish under cold flowing water then dab it dry. Cut it into mouth-sized cubes.

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