25
RECIPES
Classic fondue bourguignonne (4p)
Ingredients
2L fondue oil
800gr meat: beef, veal fillet, chicken fillet, meat balls, porc fillet
Optional: mushrooms, peppers, oignons
Sauces: mayonnaise, tartare, cocktail and
optional sauce provençal and mushroom-creme.
Preparation
•
Fill the FRITEL Culinary Fondue & Grill with oil and switch it on. Slice the meat into
small cubes and put them on a plate. Cut the peppers and oignons into small
pieces.
•
Put some cold (i.e. mayonnaise, tartare, cocktail) and warm (i.e. provençal or
beurre-blanc) sauces on the table to dip the meat in.
•
When the oil is hot, stick the meat on the fondue forks. For the vegetables it's more
practical to use the sieves. Dip both forks and sieves into the oil until the meat and
vegetables are cooked according to your own preference.
TIPS from the FRITEL Chef:
•
Use grape seed-, coconut- or peanut oil. These oils can resist high temperatures and
do not smoke easily.
•
Use other meat types, such as game (saison) or lamb for a stronger taste.
Meat fondue - with stock (4 p)
Ingredients
2L water
4 herbal stock cubes
2 pressed garlic cloves
400gr of vegetables:
mange-touts, peppers, mushrooms, oignon rings, shitakes, carrots
800gr of meat:
beef, veal fillet, chicken fillet, meat balls, porc fillet
Preparation
•
Boil 2L of water in the FRITEL Culinary Fondue & Grill with the herbal stock cubes.
Add the oignon and garlic and let it simmer for about 10 minutes.
•
Cut the vegetables into small pieces and put them on a plate. Cut the meat into
small strips and put them on another plate.
•
Put the meat and the vegetables in the sieves and dip them into the oil until the
meat and vegetables are cooked according to your own preference.
TIPS from the FRITEL Chef:
•
Use forgotten vegetables such as parsley root, parsnip, Jerusalem artichoke, winter
raddish, ...
•
For a stronger taste, you can use i.e. lamb or game stock, and meat with a more
pronounced taste.
Содержание FG 2970
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