Küchenprofi GENF Mode D'emploi page 13

RECIPE SUGGESTIONS
There are many variations and recipes for fondues. Simply try out a few
recipes and find your favourite one or create your own individual varia-
tion. The following two classic recipes give you the proper basis for
doing this.
Fondue Bourguignonne (classic meat fondue)
Ingredients (for 4 servings): 1.2 kg of beef, diced
1L of germ oil or fat for frying
pearl onions
gherkins
mixed pickles
salt and pepper
2 baguettes
Preparation:
Place all ingredients in little bowls on the table. Heat up the fat in the
fondue pot and keep it warm on the warmer during the meal. Skewer
the meat on long fondue forks and fry it briefly in the fat until it is golden
brown. Season with various fondue sauces to taste.
Different fondue sauces (at least 4 sauces) that are suitable for providing
seasoning, as well as sour-pickled vegetables and fresh baguette bread
are suitable accompaniments.
Tip:
You can also season the oil by adding herbs, garlic and chili to the oil
approx. 4 days before hand and removing these shortly before heating
the oil up.
Fondue Chinoise (Chinese Fondue)
Ingredients (for 4 servings): 300 g each of chicken breast fillet,
veal fillet and pork fillet
1 large carrot
1 small leek
40 g of celery
1 piece of fresh ginger (approx. 4 cm)
½ stalk of lemon grass
250 g of spinach
250 g of spring onions
1 to 2 litres of chicken stock
3 tablespoons of dry sherry
For the sauce: 3 tablespoons of soy sauce and
4 fresh egg yolks
Preparation:
Place the meat separately into freezer bags and allow it to freeze for
approx. 45 minutes. Thereafter, cut it into wafer-thin slices and arrange
on a dish. Wash and prepare the carrot, leek and celery, peel them if
necessary and cut them into thin sticks. Peel the ginger and finely chop it
along with the lemon grass. Wash and prepare the spinach and the spring
onions and arrange them together.
Place the fondue pot on the warmer, pour the chicken stock into the fondue
pot and bring it to a boil. Put in the carrot, the leek, the ginger and the
lemon grass. llow all of this to simmer for approx. 10 minutes and
thereafter season with sherry. Spread the soy sauce in four bowls and
whisk it with one egg yolk in each bowl. rrange all the ingredients on
the table. The ingredients are put into fondue sieves in portions or
skewered on fondue forks, cooked in the hot stock and dipped, as desired,
in the soy sauce.
Spicy sauces, rice and fresh baguette bread are suitable accompaniments.
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