Fondue with Meat, Vegetables and Assorted Dips

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Fondue with Meat, Vegetables and Assorted Dips
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
For the fondue
150 grams Beef fillet
150 grams Lamb fillet
150 grams Pork tenderloin
8 medium-size King prawn
100 grams Broccoli
100 grams Carrots balls (such as Parisian heirloom carrots)
200 grams green Beans
100 Bacon (1 thick slice)
Fondue oil (About 1 kg)
For the tomato dip
Juice
lemons (finely grated)
1 Tbsp Mustard
salt
cayenne pepper
1 Tbsp Tomato paste
150 grams Ketchup
For the herb dip
2 Tbsps finely chopped Chervil
1 tsp grated Lemon peel
salt
freshly ground peppers
100 grams Crème fraiche
100 grams Mayonnaise
2 Tbsps Whipped cream
For the curry dip
200 grams Crème fraiche
2 Tbsps Mayonnaise
2 Tbsps white wine
2 Tbsps soy sauce
1 tsp honey
2 tsps Curry
salt
freshly ground peppers
How healthy are the main ingredients?
KetchupBroccoliMayonnaiseMayonnaiseMustardTomato paste

Preparation steps

1.

For the fondue, cut meat into bite-sized cubes or strips. Cut bacon into small pieces. Rinse shrimp in cold water, drain and pat dry. Blanch vegetables in boiling, salted water. Drain, rinse and drain well.

2.

Arrange meat, shrimp and vegetables on serving dishes. Heat oil in a fondue pot. Oil is hot enough if bubbles form when the end of a wooden spoon handle is submerged in oil. Place ingredients on table or serving area. Place fondue pot on chafing dish to keep hot. Thread meat and vegetables onto fondue forks and cook in hot oil until done.

3.

Serve fondue with assorted dipping sauces. 

4.

For the tomato dip, mix lemon juice, lemon zest and mustard and season with salt and cayenne pepper, to taste. Stir in tomato paste and ketchup until smooth and season again. 

5.

For the herb dip, rinse parsley, shake dry and chop finely. Mix creme fraiche, cream and mayonnaise. Season with salt and pepper. Stir in parsley and lemon zest and season to taste.

6.

For the curry dip, mix ingredients until smooth. Season with spices, to taste. 

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