KEYS TO FONDUE
- If you use oil instead of broth, As soon as it begins to smoke, remove it from the bottom of the fondue and add a small peeled potato: this will prevent the oil from burning.
- Fill the infill with alcohol gel, It is sold in drugstores. It is safer than alcohol to burn, since the latter can spill and burn the table or, worse, diners!
A fondue has three parts: raw meat or fish, which are seasoned and brought to the table cut into individual pieces; the broth where you will immerse the raw material so that it is cooked, which should be prepared in advance; and sauces to season cooked meat or fish.Meat or fish fondue
The best meats to make a fondue are chicken and veal in its most tender pieces: sirloin, tenderloin ... Among the fish, those that do not crumble easily, such as monkfish, cod and prawns, are suitable. A trick so that the fondue does not take so long to get started is to heat the broth in a saucepan, on the plate, and pass it to the fondue when it has reached the optimum temperature. Thus, the hell will only have to keep it.
INGREDIENTS: 2 apples • 2 chives • 3 dl of vegetable stock • 1 dl of apple juice • Extra virgin olive oil • Pepper and salt.
PREPARATION: Peel the apples and remove the heart. Cut them into pieces. Wash the scallions and cut them. In a saucepan, heat a bottom of oil, add apples and chives, pepper and sauté. Add the vegetable broth and lemon juice. Cook 8 minutes and crush.
Fish dishes are exquisite with aioli, apple sauce and Béarnaise. As for the meat, pair it with mustard, barbecue sauce or a fruit chutney. Like this, mango, chives and raisins.Fondue with fruits
INGREDIENTS: 300 grams of strawberries • 50 grams of raspberries • 50 grams of blueberries • 50 grams of currants • 100 grams of icing sugar • 2 cardamom pods.
PREPARATION: Wash the fruits and put them in a saucepan. Add the icing sugar, cover and cook in a water bath for 20 minutes. Meanwhile, peel the cardamom pods, take out the seeds and mash them in a mortar. Add to the pulp that is cooking just one minute before removing from heat. Transfer the red fruit sauce to the fondue and keep it warm in the hell. Ideal for sweets.
Although the fondue par excellence for sweet tooth is that of chocolate, how about surprising everyone with one of the fruits of the forest? We have already given you the recipe on the previous page. Take to the table a cake cut into slices, mini muffins, waffles ... As a sauces, serve three bowls: one with the expected hot chocolate, another with whipped cream and the last with mascarpone cheese.