Fondue with Meats, Crudités and Sauces - Vleesfondue met Crudités en Sausjes
Ingredients and Basic necessities: Fondue pot and fondue forks,
optional fondue plates, ramekins for the dip sauces
Rapeseed (Canola) or
Groundnut oil
Fondue meat cut into 2cm bitesize pieces
±200-250 per person
Fillet Steak,
Pork Tenderloin, Chicken Breast,
Spicy Meatballs,
Chicken Nuggets
Extras meats can be added or used as substitute:
Beef Tenderloin, Hamburger Meatballs, Curried Meatballs, Minced Pork Balls wrapped in Strips of Streaky Bacon, Lamb Tenderloin, Veal Escalope.
Fondue Dip Sauces:
The following are the basic dip sauces:
Curry, Barbecue, Blue-Cheese, Whisky-Cocktail, Garlic, Ketjap,
Tzatziki, Chilli-Tomato, Chimichurri, Guacamole and as a special treat Truffle-Cognac
Crudités raw or lightly heated:
Broccoli and Cauliflower florets, Carrot sticks, Button Mushrooms, Smoked Red / Green Pepper Strips
Important beforehand:
Let the fondue meat come to room temperature, pad dry with kitchen paper, heat the oil to 180°C (356°F) and set the table.
Stick a piece of meat on a fork and lower it slowly into the hot oil. When the meat is done, lift it carefully out.
Do not fry more fondue forks with meat at the same time than eaters; if there are too many or large pieces of fondue meat in the pan, the oil will cool down quickly.
Therefore use meat at room temperature to minimize the temperature difference.
Meat straight from the pan is still very hot. Therefore let the meat rest (on a paper towel) on your fondue plate after taking it from the pan (this will absorb much of the oil) and cool it slightly.
Warning: do not eat the meat directly from the fondue fork: these will become very hot in the hot oil !
PLEASE NOTE: At a lower temperature, the meat sears less quickly and therefore absorbs more oil. This results in a less flavoursome oily meat.
It is therefore important to monitor the temperature carefully. If you do not have a temperature gauge on the fondue pot, use a core thermometer. You can also check if the temperature is correct by dipping a small piece of bread in the fondue pot. The oil should sizzle.
