![RECIPES](/images/new-backgrounds/58132/581327x1.webp)
FD300.01.XX.OM1 2/24/03 10:38 AM Page 6
| RECIPES |
| |
FONDUE BOURGUIGNONNE | |
1⁄3 to 1⁄2 pound beef sirloin | 31⁄2 cups vegetable oil |
or tenderloin per person |
|
Trim excess fat from meat and cut into
Pour 31⁄2 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: 11⁄4 cups
MARINATED PORK FONDUE
3⁄4 cup vegetable oil | 1⁄2 | teaspoon salt | |
3 tablespoons lemon juice | 1⁄2 | teaspoon chili powder | |
11⁄2 | tablespoons A1 Worcestershire® sauce | 1⁄2 | teaspoon dry mustard |
11⁄2 | tablespoons tarragon vinegar | 2 to 3 pound pork roast or tenderloin | |
1 tablespoon sugar | 31⁄2 cups vegetable oil | ||
1 clove garlic, minced |
|
|
In a bowl, combine all ingredients except roast and 31⁄2 cups oil. Trim excess fat from pork and cut into
Pour 31⁄2 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 | 1⁄4 | cup sherry |
flank steak per person | 3 green onions, sliced | |
1 14 | 1 clove garlic, minced | |
1⁄4 cup soy sauce | 1⁄2 | teaspoon ground ginger |
|
|
RECIPES
Slice beef thinly into
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.
NIPPY FRANKS
11⁄2 cups catsup | 1 cup brown sugar |
1⁄2 cup barbecue sauce | 1⁄2 teaspoon Worcestershire sauce |
2⁄3 cup bourbon | 1 |
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to Simmer. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
1⁄2 | to 1 pound salmon or other fish | 1⁄2 to 1 pound shrimp, |
| cut into 3⁄4 | peeled and deveined |
1⁄2 | to 1 pound scallops | 31⁄2 cups vegetable oil |
Pour 31⁄2 cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1 cup sour cream | 1⁄4 teaspoon Worcestershire sauce | |
3 teaspoons prepared horseradish | 1⁄8 | teaspoon salt |
1 teaspoon lemon juice | 1⁄8 | teaspoon pepper |
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup | ||
|
|
|
TEMPURA |
|
|
3⁄4 cup flour | 1⁄2 | cup flat beer |
1⁄2 teaspoon salt | 31⁄2 cups vegetable oil | |
1⁄2 teaspoon pepper | 1⁄8 | teaspoon pepper |
1 tablespoon vegetable oil | ||
1 egg, separated | (see box below) |
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter. Pour 31⁄2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out. For serving, spear a piece of meat or vegetable, dip into batter and gently place in hot oil. Cook until golden brown and crispy (about 3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.