Variation On A Classic Dish

Beef, Pork and Chicken Fondue with Dips

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Beef, Pork and Chicken Fondue with Dips
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45 min.

Healthy, because

Even smarter

Nutritional values

All meats for this fondue are rich in protein and thus support muscle building. The chicken breast fillet also provides the minerals magnesium, potassium and phosphorus for strong nerves, good stimulus transmission and healthy muscles and bones.

For sufficient fibre in this fondue we recommend a wholemeal baguette with the dips. This supports intestinal activity and ensures a healthy digestion.

1 serving contains
(Percentage of daily recommendation)
Calorie782 kcal(37 %)
Protein55.45 g(57 %)
Fat46.29 g(40 %)
Carbohydrates34.55 g(23 %)
Sugar added0 g(0 %)
Roughage0.86 g(3 %)
Vitamin A1,351.71 mg(168,964 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.95 mg(86 %)
Niacin26.76 mg(223 %)
Vitamin B₆0.84 mg(60 %)
Folate230.97 μg(77 %)
Pantothenic acid3.4 mg(57 %)
Biotin2.64 μg(6 %)
Vitamin B₁₂7.71 μg(257 %)
Vitamin C14.92 mg(16 %)
Potassium744.43 mg(19 %)
Calcium175.03 mg(18 %)
Magnesium54.61 mg(18 %)
Iron5.68 mg(38 %)
Zinc6.66 mg(83 %)
Saturated fatty acids23.56 g
Cholesterol328.09 mg


For the fondue
300 grams lamb (from the leg)
300 grams beef and Veal fillet
300 grams Chicken breasts
200 grams Chicken liver
1 liter clear Beef broth
For the redcurrant sauce
zest and juice Oranges
zest and juice lemons
75 milliliters instant clear Vegetable broth
1 tablespoon Mustard
cayenne pepper
250 grams red Red currant jelly
For the chervil butter
3 tablespoons finely chopped Chervil (about 1/2 bunch)
1 teaspoon grated Lemon peel
freshly ground peppers
125 grams softened butter
For the herb sauce
1 shallot
2 tomatoes
2 tablespoons finely chopped parsley
2 tablespoons finely chopped Basil
2 tablespoons finely chopped Chives
150 grams Crème fraiche
200 grams Yogurt (0.1% fat)
1 teaspoon White vinegar
2 teaspoons olive oil
freshly ground peppers
How healthy are the main ingredients?
Chicken breastMustardparsleyBasilChivesolive oil

Preparation steps


For the fondue: Trim all the fat and sinews from the lamb, beef and chicken and cut into bite-sized cubes and arrange on a plate. Clean the chicken livers and cut into bite-sized pieces. Cove the meat and liver and  refrigerate until ready to serve.


For the redcurrant sauce: In a bowl, stir together the citrus zests and juice and the mustard, season with salt and cayenne pepper. In a saucepan, bring the broth and red currant jelly to a boil over low heat, stirring occasionally. Stir in the juice mixture.


For chervil butter: In a bowl, knead the chervil and lemon zest with the butter and season with salt and pepper.  Cover and refrigerate until ready to serve.


For herb sauce: Peel the shallot and very finely chop.


Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain and peel the tomatoes. Cut into quarters, core, and very finely chop. In a bowl, stir together the creme fraiche, yogurt, vinegar and oil, stir in the shallot, tomatoes and herbs and season with salt and pepper.


Heat the broth in a pot. Pour the hot broth into the fondue pot and keep warm in the chafing dish. Thread the meat on skewers and cook in the hot broth. Serve with the sauces and if desired, baguette slices.