Fondue Recipies

Fondue recipies are famous all over the world. Fondue recipies hand-picked from a variety of sources. Fondue recipies indexed by type of food and cooking technique.

FONDUE BOURGUIGNONNE

Ingredients:

• 1kg (2 lb) fillet steak
• Tomato Sauce - 1 tablespoon oil
• 2 shallots finely chopped
• 1 clove garlic crushed
• 440g (14oz) can chopped tomatoes
• 2 tablespoons tomato puree (paste)
• salt and peppr
• 1 tablespoon chopped fresh parsley

Method:

1. To make the tomato sauce heat the oil in a saucepan add the shallots and cook gently until soft.
2. Stir in the garlic tomatoes with their juice and tomato puree (paste).
3. Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold.
4. Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste.

(Serves 4-6)

VEAL MILANESE

Ingredients:

• 1 1/2 lb leg veal cubed
• 3 tablespoons seasoned plain flour
• 3 eggs beaten
• 4 oz / 1 cup dry breadcrumbs
• 2 teaspoons finely grated lemon peel

Italian Sauce

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1-2 cloves garlic crushed
• 1 1/2 lb ripe tomatoes skinned and chopped
• 5 tablespoons dry white wine
• slat and pepper
• 1 tablespoon chopped fresh basil

Method:

1. Toss veal in flour; dip in egg and coat in mixed crumbs and peel.
2. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes.
3. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil.

(Serves 4-6)

SPICY CHICKEN FONDUE

Ingredients:

• 6 boned and skinned chicken breasts
• 4 tablespoons oil
• 2 teaspoons paprika
• 1/2 teaspoon chilli powder

Curry Sauce

• 1 tablespoon oil
• 1 onion finely chopped
• 2 teaspoons mild curry power
• 3 teaspoons plain flour
• 10 fl oz / 1 1/4 cups milk
• 6 teaspoons mango chutney
• salt and pepper

Method:

1. Cut chiken into 3/4 in pieces and mix with oil paprika and chilli powder.
2. Place chicken on a serving plate. To make curry sauce heat oil in a saucepan. Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir inflour.
3. Gradually stir in milk and bring slowly to the boil stirring all the time.
4. Continue to cook until sauce thickens. Simmer for 5 minutes then add chutney and season with salt and pepper. Serve hot with the chicken cooked in the hot oil.

(Serves 4-6)

CHEESY MEATBALL FONDUE

Ingredients:

• 1 1/2 lb lean minced beef
• 1 tablespoon finely choppse onion
• 1 oz / 1/2 cup fresh wholemeal breadcrumbs
• salt and pepper
• 4 oz Cheddar cheese diced

Tangy Sauce

• 1 tablespoon tomato puree
• 1 tablespoon red wine vinegar
• 2 tablespoon honey
• 2 teaspoons dry mustard
• 1 tablespoon Worcestershire sauce
• 10 fl oz / 1 1/4 cups chicken stock
• 2 teaspoons cornflour juice of 1 orange

Method:

1. Mix together beef onion and breadcrumbs.
2. Season meat mixture with salt and pepper and divide into 30 bals. Flatten each ball out Place a piece of cheese
   in centre then mould meat around cheese sealing it wel to enclose cheese completely.
3. To make the tangy sauce put tomato puree (paste) wine vinegar honey mustard Worcestershire sauce and stock into a saucepan and simmer for 10 minutes. Blend cornflour smoothly with orange juice then stir into the sauce ans simmer for 1 minute stirring all the time. Serve with the meatballs cooked in the hot oil.

(Serves 4)
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