Neuenburger Cheese Fondue; Fondue With Seafood - Bifinett KH 1090 Instrucciones De Uso

4. Boil up the chicken stock in the fondue pot 3.
Add the carrot, leek, ginger and lemon grass,
then let it all simmer for 10 minutes. Season the
broth with sherry.
5. Allot the soya sauce into four small bowls and
then whisk an egg yolk into each one. Place the
small bowls on the table.
6. Spear the ingredients on the fondue forks and
cook them in the broth. When done, dip the tid-
bits into the soya sauce.

Neuenburger Cheese Fondue

Preparation time approx. 35 minutes
For 4 people.
• 12 slices of White sandwich bread
• 400 gr Greyerzer
• 200 gr Emmentaler
• 1 Garlic clove
• 300 ml dry White wine
(Neuenburger or Fendant)
• 1 tablespoon of Lemon juice
• 2 teaspoons of Edible starch
• 4 cl Kirsch-schnapps
• some grated Nutmeg
• some white pepper from the grinder
1. Cut the white bread into mouth-sized pieces and
lay them on a plate.
Grate the cheeses and mix them together well.
Half the garlic clove and use it to wipe out the
fondue pot 3.
2. Pour the wine and the lemon juice into the fondue
pot 3 and then bring it to the boil. Add the
cheese in small quantities at a time and, while
stirring constantly, allow it to melt.
3. Blend the Kirschschnapps with the edible starch
and then add it into the fondue pot 3. Stirring
constantly (in a figure 8 movement), bring the
cheese mixture in the fondue pot 3 to the boil
and then let it cook until it is thick and smooth.
Season the cheese fondue with nutmeg and pepper.
4. Turn the temperature down so far that the cheese
mixture, during the meal, lightly simmers.
5. Spear the bread cubes on the fondue forks, dip
them in the cheese mixture and, with a slight
twist, take them back out again. After every dip
stir the cheese mixture again so that it remains
thick and smooth.

Fondue with Seafood

Preparation time approx. 50 minutes
For 4 people
Ingredients
• 32 large Prawns (e.g. Gambas)
• 16 wafer-thin slices of Bacon fat
• 600 gr Rosefish fillets
• 400 gr Mussels (closed)
• 2 bunches of smooth Parsley
• 4 Garlic cloves
• 2 Lemons
• 1 ltr Corn oil
1. Peel the scampi. Halve the slices of bacon fat
and wrap them around the scampi. Rinse the
rosefish under cold flowing water then dab it
dry. Cut it into mouth-sized cubes.
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