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RECIPES FOR FONDUE
Fondue Chinoise
for 4-8 portions
200 g each beef fillet, pork fillet, chicken fillet,
chicken liver, veal kidneys, sole fillet, prawns
(raw, prepared, eventually frozen)
125 g glass noodles, 125 g spinach leaves,
125 g celeriac, 125 g carrots, 800 ml chicken
stock, 2 tbsp dry sherry or white wine, 2 eggs
Cut meat, giblets and fish into thin slices. Thaw
prawns, if necessary. Soak the glass noodles
approx. 10 minutes in warm water. Wash the
spinach leaves and discard stalks. Prepare
carrots and celeriac and cut into slices.
Beat the eggs. Arrange the ingredients in
separate dishes. Heat the chicken stock with
the Sherry on the highest temperature setting.
Reduce the heat, as soon as the stock starts
boiling to a simmer. Pick up meat, giblets, fish
and vegetables with the fork and cook them in
the stock. If necessary, add some more stock
after some time. Serve the cooked food with
fondue sauce, e. g. currysauce or cocktail
sauce or sweet-sour Chinese sauce. At the end,
cook the soaked noodles and the remaining
vegetables in the stock. Add the beaten eggs
and serve the soup in deep dishes.
Fondue Bourguignonne
for 4-8 portions
800 g lean beef (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper corns,
1 tsp mustard seeds, 1 pinch of chilli flakes,
1 laurel leaf, 2 onions, 800 ml heat resistant oil
Heat the vegetable oil slightly and add the
spices. Chop the onions. Cut the meat into
cubes of approx. 2 cm. Mix the meat with the
seasoned oil and the onions and marinate if for
a few hours in the refrigerator. Before preparing
the fondue, remove the meat from the marinade
and dry it with a kitchen towel. Fill the fondue
oil into the stainless steel sauce-pan, place
the saucepan on the heating plate and heat
the oil on the highest temperature setting until
the optimum temperature is reached (approx.
20 minutes). Pick up the meat with the forks
and dip it into the hot oil. Season the meat after
cooking with salt and pepper and serve it with
fondue sauces and dips, e. g. with a classical
cocktail sauce.
International cheese fondue
Rub the saucepan with half a clove of garlic.
Grate the cheese, fill it into the saucepan and place the saucepan on the heating plate. Choose a
medium temperature setting and melt the cheese while stirring constantly. As soon as the cheese is
melted, reduce the temperature. The cheese must not boil, but should only be kept warm. Attention:
Cheese burns easily. If necessary reduce the temperature or switch.
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