31
pot and heat on the heating base on
setting II, then switch to setting I so
the broth only simmers. Add broth as
needed. Cook vegetables in the broth.
Serve with dips and sauces of your
choosing.
Wine fondue
For 4-6 servings
500 g meat, e.g. turkey or duck bre-
ast, veal, 500 g mushrooms, 1 l semi-
dry white wine, 1 l poultry broth
Cut meat into strips. Clean mushrooms
by rubbing with a paper towel and cut
into pieces. Pour the wine with the
broth into the fondue pot and heat on
the heating base on setting II, then
switch to setting I so the liquid only
simmers. Cook meat and mushrooms
in the broth.
Fits well with French bread and a yo-
gurt/herb dip or a creamy cranberry
dip.
RECIPES FOR FONDUE SIDE DISHES
Prawn balls
Appr. 25 balls
30 prawns, peeled and with heads and
digestive tract removed, 1 tbsp peeled
sesame seeds, 1 spring onion, 1 tbsp
sesame oil, 1 tsp corn starch, salt,
pepper, grated peel of one lemon
Chop prawns finely, roast sesame in a
dry pan until golden brown. Wash the
spring onion and chop finely. Combine
all ingredients and season with the
spices. Form into balls. Refrigerate.
Cook in broth, about 3 minutes.
Wan-tans
25 Wan-tans
25 frozen wan-tan cases, 200 g fillet
of pork, 400 g frozen leaf spinach,
100 g button mushrooms, 20 g spring
onions, 1 red chili pepper, 1 tbsp se-
same oil, 1 tbsp soy sauce, grated
peel of one lemon or lime, 1 egg, 1 to
2 tbsp corn starch, salt, pepper, ca-
yenne pepper
Thaw out the wan-tan cases. Cut meat
into fine cubes and grind in a meat
grinder, e.g. the UNOLD
®
meat grinder
78131. Chop spinach finely. Remove
stems from mushrooms and chop the
heads finely. Wash chili pepper, cut
in half, remove seeds and chop finely;
also chop the spring onion finely. Heat
oil in a pan; lightly braise spinach,
mushrooms, chili pepper and onion.
Add soy sauce and allow to thicken so-
mewhat. Cool.
Combine the ground meat with the
cooled vegetables, lemon peel, egg
and corn starch and season well.
Place the wan-tan cases on the coun-
tertop. Brush edges with water. Use
a teaspoon to place the filling on the
cases. Fold to form a triangle and bend
in the shape of a crescent. Cook about
5 minutes in the fondue broth.
Copyright UNOLD AG | www.unold.de
