Here are some fondue recipes more of the fry'n'dip type than
your standard cheese or chocolate fondues.
* FONDUE BOURGUIGNONNE Ingredients: 1kg (2 lb) fillet steak Tomato Sauce - 1 tablespoon oil 2 shallots finely chopped 1 clove garlic crushed 440g (14oz) can chopped tomatoes 2 tablespoons tomato puree (paste) salt and peppr 1 tablespoon chopped fresh parsley Method: To make the tomato sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold. Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste. (Serves 4-6) * VEAL MILANESE Ingredients: 1 1/2 lb leg veal cubed 3 tablespoons seasoned plain flour 3 eggs beaten 4 oz / 1 cup dry breadcrumbs 2 teaspoons finely grated lemon peel Italian Sauce - 2 tablespoons olive oil 1 onion finely chopped 1-2 cloves garlic crushed 1 1/2 lb ripe tomatoes skinned and chopped 5 tablespoons dry white wine slat and pepper 1 tablespoon chopped fresh basil Method: Toss veal in flour; dip in egg and coat in mixed crumbs and peel. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil. (Serves 4-6) * SPICY CHICKEN FONDUE Ingredients: 6 boned and skinned chicken breasts 4 tablespoons oil 2 teaspoons paprika 1/2 teaspoon chilli powder Curry Sauce - 1 tablespoon oil 1 onion finely chopped 2 teaspoons mild curry power 3 teaspoons plain flour 10 fl oz / 1 1/4 cups milk 6 teaspoons mango chutney salt and pepper Method: Cut chiken into 3/4 in pieces and mix with oil paprika and chilli powder. Place chicken on a serving plate. To make curry sauce heat oil in a saucepan. Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir inflour. Gradually stir in milk and bring slowly to the boil stirring all the time. COntinue to cook until sauce thickens. Simmer for 5 minutes then add chutney and season with salt and pepper. Serve hot with the chicken cooked in the hot oil. (Serves 4-6) * CHEESY MEATBALL FONDUE Ingredients: 1 1/2 lb lean minced beef 1 tablespoon finely choppse onion 1 oz / 1/2 cup fresh wholemeal breadcrumbs salt and pepper 4 oz Cheddar cheese diced Tangy Sauce - 1 tablespoon tomato puree 1 tablespoon red wine vinegar 2 tablespoon honey 2 teaspoons dry mustard 1 tablespoon Worcestershire sauce 10 fl oz / 1 1/4 cups chicken stock 2 teaspoons cornflour juice of 1 orange Method: Mix together beef onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 bals. Flatten each ball out Place a piece of cheese in centre then mould meat around cheese sealing it wel to enclose cheese completely. To make the tangy sauce put tomato puree (paste) wine vinegar honey mustard Worcestershire sauce and stock into a saucepan and simmer for 10 minutes. Blend cornflour smoothly with orange juice then stir into the sauce ans simmer for 1 minute stirring all the time. Serve with the meatballs cooked in the hot oil. (Serves 4) * CRISPY SAUSAGE BITES Ingredients: 1 lb pork sausagemeat 1 small onion finely chopped 3oz / 1/3 cup cream cheese 1 tablespoon chopped fresh parslet 1 teaspoon prepared mustard 1oz / 1/2 cup fresh breadcrumbs salt and pepper 2 eggs beaten 3oz / 3/4 cup dry breadcrumbs Relish Sauce - 1 tablespoon oil 2 shallots finely chopped 1 clove garlic crushed 440g (14oz) can chopped tomatoes 2 tablespoons tomato puree (paste) salt and peppr 1 tablespoon chopped fresh parsley 2 tablespoons sweet pickle relish Method: Put sausagemeat and onion into a frying pan; cook until lightly brown and crumbly. Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs and season with salt and pepper. Shape into 16-20 small firm balls (moulding them to make them smooth). Dip first in beaten egg then roll in dry breadrumbs until evenly coated. Chill until required. To make the relish sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and relish. Serve warm. Each person spears a sausage ball and immerses it in the hot oil to fry until crisp and golden. (Serves 4) * MEXICAN FONDUE Ingredients: 2lb lean rump steak Mexican Sauce - 1 tablespoon oil 1/2 a Spanish onion finely chooped 1 clove garlic crushed 14oz can tomatoes 2 tablespoons tomato puree (paste) 1/2 teaspoon chill powder 1 fresh green chilli seeded and finely chopped salt and pepper Method: Cut meat int 1" cubes and put onto a serving plate. To make the Mexican sauce heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stur in tomatoes and their juice tomato puree and chilli powder. Simmer uncovered for 10 minutes. Reomve the sauce from the heat and puree in a blender or food processor unti smooth or press through a sieve to give a smooth sauce. Return to the heat add the chopped chilli and simmer for a further 15 minutes. Season with salt and pepper. Serve ith the meat cooked in the hot oil. (Serves 4-6) * PORK SATAY Ingredients: 1/2 teaspoon chilli powder 1 teaspoon ground coriander 1/2 teaspoon turneric 3 teaspoons oil 3 teaspoons soy sauce 1/2 teaspoon salt 2lb pork fillet cubed Peanut Sauce - 2oz / 2/3 cup desiccated coconut 10 fl oz / 1 1/4 cups boiling water 5 tablespoons crunchy peanut butter 2 teaspoons sugar 1 fresh green chilli seeded and finely chopped 1 teaspoon lemon juice 1 clove garlic crushed Method: In a bowl mix together spices oil and soy sauce and slat to make a paste. Add pork and with wet hands knead paste into meat. Cover bowl and leve in the refrigerator for at least 2 hours. TO make the peanut sauce put the coconut into a bowl pour over the boiling water and leave to stand for 15 minutes.Strain mixutre into a saucepan pressing well to extract all moisture. Discard coconut. Add remainind ingredients and mix well. Cook over a low heat stirring until the sauce comes to the boil. Serve hot with the neat cooked in hot oil. (Serves 4-6) * TERIYAKI FONDUE Ingredients: 2lb fillet steak 3 teasppons light soft brown sugar 4 fl oz / 1/2 cup soy sauce 6 tablespoons dry sherry 2 cloves garlic crushed 1 teaspoon ground ginger Beansprout Salad - 1 small head Chinese leaves 8 oz fresh beansprouts 1 red pepper (capsicum) seeded and finely sliced 1/2 bunch spring onions shredded 6 tablespoon sunflower oil 1 tablespoon wine vinegar Method: Cut steak into think strips 1/2" wide and 4" long. Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside. In a large bowl combine remaining sugar and soy sauce sherry garlic and ginger. Add strips of meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewer ready for cooking in the hot oil. TO prepare the sald shred the Chinese leaves and put into a bowl with beansprouts pepper (capsicum) and spring onions. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salas. Toss lightly together. (Serves 4-6) * SWORDFISH ACAPULCO Ingredients: 1 1/2 lb swordfish steaks cut into bite size pieces. Marinade: 4 tablespoons oil 5 fl oz / 2/3 cup dry white wine 1 clove garlic crushed Thousand Island Sauce - 1 hard-boiled egg 8 fl oz / 1 cup mayonnaise 1 teaspoon tomato puree (paste) 2 tablespoons finely chopped onion salt and pepper 1 tablespoon chopped fresh parsley Method: Combine marinade ingredients; stir in fish. Cover and leave fish to marinate in refrigerator for 2-3 hours. To make Thousand Island sauce chop egg. Put all ingredients into a bowl; season to taste with salt and pepper and mix together. Spoon into a serving dish. Before cooking the fish in hot oil drain from marinade and arrange in a serving dish. (Serves 4) * MONGOLIAN HOTPOT Ingredients: 3lb lean lamb leg of fillet 3 pints / 7 1/2 cups chicken stock 1 teaspoon peeled grated fresh root ginger 1 clove garlic crushed 2 tablespoons chopped spring onion 2 tablespoons chopped fresh coriander 4 oz spinach leaves shredded 8 oz Chinese leaves shredded 3 oz instant soup noodles Hotpot Dipping Sauce - 6 tablespoons soy sauce 3 tablespoons smooth peanut butter 2 tablespoons rice wine or dry sherry pinch of chilli powder 3 tablespoons hot water 1 shallot, finely chopped Method: Slice lamb very thinly and arrange on two large plates. Put stock into a large saucepan with ginger and garlic and simmer for 15 minutes. Put psring onion coriander spinach Chinese leaves and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between 6 small dishes. Put stock into a special Mongolian hotpot or a fondue pot. Add spring onions an bring back to boil. Transfer pot to burner. Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating. Any remaining spinach and Chinese leaves are finally added to the pot with coriander and noodles. When noodles are tender the soup is served in bowls. (Serves 6)
|Last modified: 9 May 2006||38 hits in December 2013|