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COLLECTION: Fondue recipes

From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Date: Wed, 20 Oct 1993 11:20:55 GMT

Here are some fondue recipes more of the fry'n'dip type than your standard cheese or chocolate fondues.
ENJOY!!

Contents:

Hot Oil fondues: Seafood: Hotpots:
*
          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)


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