Meat Fondue with Dipping Sauces

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Meat Fondue with Dipping Sauces
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the meat
1 ½ liters Frying oil
400 grams Beef fillet
300 grams Lamb loin
400 grams Veal fillet
400 grams Mixed pickles (from a jar)
For the salad
200 grams mixed Lettuce
3 small tomatoes
2 Artichoke hearts (from a jar)
50 grams black Olives
2 Tbsps White vinegar
salt
freshly ground peppers
4 Tbsps olive oil
For the tomato sauce
100 grams sugar
1 tsp salt
6 Tbsps Vinegar
2 heaping tsps Sambal oelek
5 Tbsps Tomato paste
1 tsp cornstarch
For the chile mayonnaise
5 garlic cloves
2 Red chili peppers
salt
1 egg
200 milliliters olive oil
For the curry mayonnaise
1 ripe Mango
2 tsps Curry powder
salt
1 egg
200 milliliters vegetable oil
For the spicy dressing
150 grams Ajvar (chile paste)
shallots (1, peeled, finely chopped)
garlic cloves (1, peeled, finely chopped)
2 Tbsps balsamic vinegar
3 Tbsps vegetable oil
How healthy are the main ingredients?
sugarTomato pasteOliveolive oiltomatoArtichoke hearts

Preparation steps

1.

For the salad, rinse lettuce and spin dry and tear into bite-size pieces. Rinse tomatoes and cut into small pieces. Cut artichoke hearts into quarters.

2.

Whisk together vinegar, salt, pepper and oil. Whisk again just before serving salad.

3.

For the tomato sauce, in a small saucepan, mix sugar, salt, vinegar and sambal oelek and tomato paste. Bring mixture to a boil while stirring.

4.

Mix cornstarch with 2 tablespoons cold water until smooth and add to tomato sauce. Bring to a boil and let sauce thicken. Remove from heat and cool.

5.

For the chile mayonnaise, peel garlic and rinse chiles, pat dry and slice chiles lengthwise and remove seeds and ribs. Puree garlic and chiles. Whisk puree with a pinch of salt and egg and cook over low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat and let cool 4 minutes. With an immersion blender, add oil 1 teaspoon at a time until mayonnaise forms. Season to taste. Let cool.

6.

For the curry mayonnaise, peel mango and cut into wedges around pit. Puree with curry powder. Whisk puree with a pinch of salt and egg and cook over low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat and let cool 4 minutes. With an immersion blender, add oil 1 teaspoon at a time until mayonnaise forms. Season to taste. Let cool.

7.

For the spicy dressing, combine all ingredients and blend with immersion blender. Season to taste.

8.

To serve, heat oil in fondue pot and place over flame on chafing dish.

9.

Arrange meat on a plate.

10.

Arrange mixed pickles in a bowl.

11.

Toss salad with vinaigrette.

12.

Serve sauces in bowls and garnish as desired.

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