Unold 48615 Instrucciones De Uso página 23

Fondue Bourguignonne
for 4-6 portions
800 g lean beef meat (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper
grains, 1 tsp mustard seeds, 1 pinch
of chilli flakes, 1 laurel leaf. 2 onions,
1,000 ml heat resisting oil
Heat the vegetal oil slightly and add
the spices.
Chop the onions.
Cut the meat into cubes of approx.
2 cm, Mix the meat with the spiced
oil and the onions and marinate if for
some hours in the refrigerator.
Before preparing the fondue, remove
the meat from the marinade and dry it
with a kitchen towel.
Fill the fondue oil into the stainless
steel saucepan, place the saucepan on
the heating plate and heat the oil on
highest temperature setting until the
optimum temperature is reached (ap-
prox. 20 minutes).
Pick up the meat with the forks and
dip it into the hot oil.
Season the meat after cooking with
salt and pepper and serve it with fon-
due sauces and dips, e.g. with a clas-
sical cocktail sauce.
Fondue Chinoise
for 4-6 portions
200 g each beef fillet, pork fillet,
chicken fillet, chicken liver, veal kid-
neys, sole fillet, prawns (raw, pre-
pared, eventually frozen), 125 g glass
noodles, 125 g leaf spinach, 125 g
celery, 125 g carrots, 1,000 ml chick-
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en stock, 2 tbsp dry sherry or white
wine, 2 eggs
Cut meat, giblets and fish into thin
slices. Thaw prawns, if necessary.
Soak the glass noodles approx.
minutes in warm water.
Wash the spinach leafs and stalks.
Prepare carrots and celery and cut into
slices.
Beat the eggs.
Arrange the ingredients in separated
dishes.
Heat the chicken stock with Sherry on
the highest temperature setting. Re-
duce the heat, as soon as the stock
starts boiling. For the further prepara-
tion it should only simmer.
Pick up meat, giblets, fish and veg-
etables with the fork and cook them
in the stock. If necessary, add some
more stock after some time.
Serve the cooked food with fondue
sauce, e.g. curry sauce or cocktail
sauce or sweet-sour Chinese sauce.
At the end, cook the soaked noodles
and the remaining vegetables in the
stock. Add the beaten eggs and serve
the soup in deep dishes.
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