Fondue Bourguignonne Food

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.

FONDUE BOURGUIGNONNE

Steps:

• Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.

FONDUE BOURGUIGNONNE

Steps:

• Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
• Dry the meat on kitchen paper and divide between four or five small dishes.
• Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
• Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
• If the oil is too hot and smoking, allow it to cool slightly.
• Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
• Drop in the bay leaf and garlic, for extra flavouring.
• Each person cooks the cubes of meat, in the oil until done to the individual's taste.
• Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
• Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.

FONDUE BOURGUIGNONNE - BEEF FONDUE

Steps:

• 1. To make the beef bouillon... In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
• 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=G6ktHRE7yUc
• 3. Here are a dozen of sauces to chose from... CHILI ½ cup chili sauce ¼ cup mayonnaise ¼ cup sour cream ½ tsp. fresh ginger, minced HORSERADISH ¼ cup sour cream ¼ cup Miracle Whip 1 tbsp. horseradish 1 tbsp. Dijon DIJONNAISE SAUCE ¼ cup Dijonnaise ¼ cup sour cream 1 tbsp. prepared yellow mustard JAPANESE SAUCE 3 tbsp. kewpi mayonnaise 3 tbsp. sour cream ½ tsp. wasabi paste, or to taste ¼ tsp. ponzu 1 tsp. chives ROSE SAUCE ¼ cup mayonnaise 2 tbsp. ketchup ¼ tsp. dry mustard or garlic salt ONION 1 envelope onion soup mix 12 ounces sour cream DIABLO 1 tbsp. oil ½ cup white onions, finely chopped 2 large cloves garlic, pressed 1 cup ketchup 1 tbsp. Worcestershire sauce 1 tsp. white vinegar In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes. CHEESE SAUCE ¼ cup mayo 3 tbsp. milk ½ cup Cheddar cheese, grated ½ tsp. Cholula In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted. CURRY SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 ½ tbsp. curry powder ¼ tsp. garlic powder CHUTNEY SAUCE ½ cup mayo ¼ cup chutney 2 tsp. prepared yellow mustard SIMPLE CHILI ½ cup chili sauce ½ cup mayonnaise BBQ SAUCE ¼ cup mayonnaise ¼ cup sour cream 3 tbsp. BBQ sauce of your choice

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.

FONDUE BOURGUIGNON

Steps:

• In a glass bowl, combine all marinade ingredients.Add beef cubes and marinate refrigerated 1 hour .Heat oil to 375°F (190°C).Remove meat from marinade.Prick meat and fry 1 to 2 minutes.