BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN STOCK FONDUE
This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti
Provided by Patti-atti
Categories Chicken Breast
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
- Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
- Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
- Bring stock to boil in saucepan.
- Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
- Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
- When stock boils, transfer to fondue pot and light heat source.
- Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
- Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
- Enjoy!
- PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!
Nutrition Facts : Calories 707.4, Fat 33.4, SaturatedFat 8.1, Cholesterol 111.3, Sodium 1432.4, Carbohydrate 55.1, Fiber 8, Sugar 15.5, Protein 48.3
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