Küchenprofi BASEL Manual De Instrucciones página 11

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Recipe suggestions
There are many variations and recipes for fondues. Simply try out a few
recipes and find your favourite one or create your own individual
variation. The following two classic recipes give you the proper basis
for doing this.
Fondue Bourguignonne (classic meat fondue) for 4 servings
Ingredients:
1.2 kg of beef, diced
1L of germ oil or fat for frying
pearl onions
gherkins
mixed pickles
salt and pepper
2 baguettes
Preparation:
Place all ingredients in little bowls on the table. Heat up the fat in the
fondue pot and keep it warm on the warmer during the meal. Skewer
the meat on fondue forks and fry it briefly in the fat until it is golden
brown. Season with salt and pepper to taste.
Different fondue sauces that are suitable for providing seasoning, as well
as sour-pickled vegetables and fresh baguette bread are suitable
accompaniments.
Tip:
You can also season the oil by adding herbs, garlic and chili to the oil
approx. 4 days beforehand and removing these shortly before heating
the oil up.
Fondue Chinoise (Chinese fondue) for 4 servings
Ingredients:
300 g each of chicken breast fillet
veal fillet and pork fillet
1 large carrot
1 small leek
40 g of celery
1 piece of fresh ginger (approx. 4 cm)
1/2 stalk of lemon grass
250 g of spinach
250 g of spring onions
1 to 2 L of chicken stock
3 tablespoons of dry sherry
For the sauce: 3 tablespoons of soy sauce
4 fresh egg yolks
Preparation:
Place the meat separately into freezer bags and allow it to freeze for
approx. 45 minutes. Thereafter, cut it into wafer-thin slices and arrange
them on a dish. Wash and prepare the carrot, leek and celery, peel them
if necessary and cut them into thin sticks. Peel the ginger and finely chop
it along with the lemon grass. Wash and prepare the spinach and the
spring onions and arrange them together. Place the fondue pot on the
warmer, pour the chicken stock into the fondue pot and bring it to a boil.
Put in the carrot, the leek, the ginger and the lemon grass. Allow all of
this to simmer for approx. 10 minutes and thereafter season with sherry.
Spread the soy sauce in four bowls and whisk it with one egg yolk in
each bowl. Arrange all the ingredients on the table. The ingredients are
put into fondue sieves in portions or skewered on fondue forks, cooked
in the hot stock and dipped, as desired, in the soy sauce. Spicy sauces,
rice and fresh baguette bread are suitable accompaniments.
D G B
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