Oster FPSTFN7700, 135659 Recipes, Fondue Bourguignonne, Spicy Chile Sauce, Marinated Pork Fondue

Recipes

Fondue Bourguignonne

1/3 to 1⁄2 pound beef sirloin	2 3⁄4 cups vegetable oil
or tenderloin per person

Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature 30 minutes. Blot dry with a paper towel.

Pour 2 3⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out.

For serving, spear one cube and gently place in hot oil. Cook until browned and to desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done. Serve with Spicy Chile Sauce (see below) or sauce of your choice.

Spicy Chile Sauce

3⁄4 cup chili sauce	2 teaspoons tarragon vinegar
3 tablespoons chopped onion	1 teaspoon brown sugar
3 tablespoons lemon juice	Dash hot pepper sauce
2 teaspoons oil	1⁄4	teaspoon dry mustard
2 cloves garlic, mashed	1⁄4	teaspoon salt

Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer about 5 minutes. Serve at room temperature. Yield: 1 1⁄4 cups

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Marinated Pork Fondue

3⁄4 cup vegetable oil		1 clove garlic, minced
3 tablespoons lemon juice		1⁄2 teaspoon salt
1	1⁄2 tablespoons	1⁄2 teaspoon chili powder
	A1 Worcestershire® sauce	1⁄2 teaspoon dry mustard
1	1⁄2 tablespoons	2 to 3 pound pork roast
	tarragon vinegar	or tenderloin
1 tablespoon sugar		2 3⁄4 cups vegetable oil

In a bowl, combine all ingredients except roast and 2 3⁄4 cups oil. Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or overnight. Thirty minutes before serving, drain pork cubes and blot dry.

Pour 2 3⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out.

For serving, spear a cube and gently place in hot oil. Cook until browned and cooked through (about 2 minutes).

Oriental Beef Broth Fondue

1/3 to 1⁄2		pound beef sirloin or	3 green onions, sliced
	flank steak per person		1⁄2	teaspoon chili powder
1 14 1⁄2-ounce can beef broth			1 clove garlic, minced
1⁄4	cup	soy sauce	1⁄2	teaspoon ground ginger
1⁄4	cup	sherry

Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot dry with paper towel before serving.

Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and bring to a boil.

For serving, spear a slice of beef and place in boiling liquid. Cook

2 to 3 minutes or to desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.

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Fondue Pot_IB.indd 12-13 5/22/09 7:21:54 PM