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Idiomas disponibles
Idiomas disponibles
ORIENTAL BEEF BROTH FONDUE
1⁄ ³ to ½ pound (150 to 200 g) beef sirloin
or flank steak per person
1 14 ½-ounce (400 mL) can beef broth
¼ cup soy sauce
¼ cup sherry
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes.
Blot dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 180°C and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or
to desired doneness.
NOTE: Do not use more than 8 fondue forks in broth at one time.
NIPPY FRANkS
1 ½ cups catsup
½ cup barbecue sauce
cup bourbon
⁄
2
3
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial
to 90°C. Cook 15 to 20 minutes (until heated through). Turn to Keep Warm
serving.
SEAFOOD FONDUE
½ to 1 pound (250 to 500 g) salmon or
other fish cut into ¾ -inch (2 cm) pieces
½ to 1 pound (200 to 500 g) scallops
Pour 2 ¾ cups of oil into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 190°C and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges
are brown (about 1 to 2 minutes).
Serve with horseradish Sauce (see below) or other sauces of
your choice.
HORSERADISH SAUCE
1 cup sour cream
3 teaspoons prepared horseradish
1 teaspoon lemon juice
Stir together all ingredients.
Chill in refrigerator.
yield: 1 cup
3 green onions, sliced
½ teaspoon chili powder
1 clove garlic, minced
½ teaspoon ground ginger
1 cup brown sugar
½ teaspoon Worcestershire
1 16-ounce (½ Kg) package cocktail
sausages
½ to 1 pound (200 to 500 g) shrimp,
peeled and deveined
2 ¾ cups vegetable oil
¼ teaspoon Worcestershire
teaspoon salt
1⁄
8
teaspoon pepper
1⁄
8
E N G L I S H- 8
sauce
®
for
sauce
®
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