German Meat Fondue With Broth Fleischfondue Recipes
MEAT FONDUE
Revisit an 80s dinner party classic - the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Provided by Emma Freud
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
- When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
- Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
- Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
Nutrition Facts : Calories 321 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.84 milligram of sodium
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- If using oil as your fondue base, select one with a high smoke point, and measure out about 1 litre of oil. Heat it to 375F in a large pot on your stove. Pour the hot oil into the fondue dish right before serving and light the flame to keep the oil hot.
- Purchase a tender cut of your favourite type of meat. Beef, chicken, pork, lamb or seafood are all great. Plan on preparing about half a pound (8 oz) of raw meat per guest. Cut the meat into bite-sized slices or cubes no thicker than 1 cm. Reserve the cut meat in small bowls for easy serving and refrigerate until you begin the fondue.
- Wash and trim the chosen vegetables as required. Chop the vegetables into small bite-sized pieces. Place into individual little bowls, or display on a serving tray. Refrigerate the raw veggies until serving.
- Prepare any of the suggested sauces in the guide, and refrigerate until required. Serve in individual little dishes.
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