Beef And Chicken Fondue Food

BEEF AND CHICKEN FONDUE

Steps:

• Combine the stock, onions, ginger and pepper in a large saucepan and bring the mixture to the boil. Pour into a fondue pot and return to a slow boil.
• To serve, use a fondue fork to dip beef or chicken into the hot broth and cook to the desired preference.
• For each sauce, combine the ingredients in small bowls. Cover and refrigerate for up to one week.

HOW TO FONDUE WITH OIL

Steps:

• Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
• Plug the pot in and turn the pot to 375°F.
• Meanwhile, add the raw meats and frozen items to individual bowls.
• When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
• Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

MEAT FONDUE

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

CHICKEN FONDUE

Steps:

• Heat 1/4 cup of the Italian dressing in fondue pot or heavy saucepan on medium-high heat. Add onions; cook and stir until crisp-tender. Add broth, apple juice and cornstarch; stir until well blended. Bring just to boil.
• Dip chicken and vegetables, in batches, into boiling broth mixture with a long-handled fork or long skewer. Cook chicken for 3 min. or until cooked through and vegetables for 2 to 3 min. or until crisp-tender, removing ingredients from the broth mixture as they are done.
• Combine 1/2 cup of the MIRACLE WHIP with the garlic and lemon juice. Mix remaining 1/2 cup MIRACLE WHIP with the Italiian dressing mix. Serve as dips for the chicken and vegetables.

FONDUE BOURGUIGNONNE

Steps:

• Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

CHICKEN STOCK FONDUE

Steps:

• All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
• Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
• Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
• Bring stock to boil in saucepan.
• Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
• Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
• When stock boils, transfer to fondue pot and light heat source.
• Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
• Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
• Enjoy!
• PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!

CHINESE FONDUE

Steps:

• Sauté the onions and garlic and then add the rest of the ingredients.
• Simmer the broth for about an hour and then pour into a fondue pot.
• Enjoy with pieces of beef, chicken, seafood and vegetables!

FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.