FONDUE BROTH
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Provided by Midge Plourde
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5
FONDUE CHINOISE (BOUILLON)
Une délicieuse recette de bouillon pour fondue chinoise (sauce) présentée par foodlavie.
Provided by Communauté
Yield 4 portions
Number Of Ingredients 7
Steps:
- 1. Mélanger les ingrédients et faire bouillir 15 minutes. Mettre dans le caquelon et y faire cuire votre viande à fondue et des légumes.
CHINESE FONDUE
This wonderful fondue recipe came from my Mother-in-law. It is a rich, delicious broth that you can cook with any kind of meat or vegetable. We always have this for New Year's Eve with friends. Our favorite dipping sauces are ginger and mustard sauce, seafood cocktail and Bearnaise sauce. My husband proposed to me over this dinner!
Provided by Dancingcook
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 405.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 1071.5, Carbohydrate 19.4, Fiber 2.5, Sugar 6.5, Protein 8.6
CHINESE BEEF HOT POT - FONDUE CHINOISE
Steps:
- Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)
- Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.
- Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
- Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
- Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)
- Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
- Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.
Nutrition Facts : Calories 243 kcal, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, Sodium 888 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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- Dans un chaudron, mélanger tous les ingrédients du bouillon et laisser mijoter à feu très doux pendant 1 heure. L'idéal est de préparer le bouillon la veille afin qu’il soit plus goûteux.
- Au moment de servir, réchauffer le bouillon, puis verser dans le caquelon à fondue avant de servir.
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- Couper les pommes de terres et patates douces en cube de 1 pouce. Cuire à la vapeur dans une marguerite quelques minutes pour les ramollir. Retirer du feu et garder au chaud avec les brocolis.
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- Crusty bread. Sourdough, rye, pumpkin, ciabatta, garlic. Whatever your weapon of choice, once you’ve dipped your bread into that oozing pot of melting cheese, life won’t be the same ever again and this is what makes it one of the best foods to fondue.
- Mini meatballs. Whether dipping in cheese or frying in a hot oil fondue, these little balls of goodness pack a mighty punch.
- Steak. Steak in a hot oil fondue allows you to cook the meat exactly as you like it – blue, bloody, medium, or well done.
- Vegetable skewers. Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, broccoli florets – mix up your veggie skewer with all your favourite healthy treats then undo any nutritional goodness whatsoever by dunking them straight into cheese heaven.
- Potato cubes or wedges. Dice and pre-fry your potato cubes for the perfect dipper to cheese fondue. Or, cut them into wedges, pierce with a skewer and leave in a hot oil fondue until crispy and golden.
- Brownies. Just in case the cheese fondue main and chocolate fondue desert wasn’t calorific enough, chuck in a few brownies to get the cholesterol levels at an all-time high.
- Marshmallows. You’ve melted them on bonfires but have you ever dipped a marshmallow in rich, melted chocolate? The heat melts the marshmallow just enough that it becomes a sugary, oozy mouthgasm and we know you like the sound of that.
- Pineapple chunks. Kind of like the infamous New Zealand chocolate-covered pineapple chunks candy but way, way better. The zingy taste of the pineapple is the perfect balance to the runny chocolate, just watch out for drippage.
- Frozen bananas. Oh hell yes. Dice up your bananas and stick them in a container in the freezer overnight, then bring them out just before serving so you can easily skewer them.
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- The pot. Fondue Chinoise pots can be bought in any supermarket (note: it’s a different pot than the cheese fondue one). There are several types of heat sources, the two most popular ones these days are the gel-like fuel that comes in a little pot, the other one is gas that is refilled from a bottle.
- The meat. You can find pre-sliced frozen meat in any supermarket. However, I would strongly advise not to use this kind of meat. It’s too thin and the freezing of these thin slices takes a lot of the taste away.
- The sauces. You’ll need a few dipping sauces for the meat. Again, there is a lot of readymade sauces that can be bought but I prefer mine made from scratch.
- The preserved vegetables. A Swiss meat fondue, whether chinoise or bourguignonne, needs a good selection of pickles and other preserved vegetables – choose your favourites from gherkins, silverskin onions, aspargus, mini corn cobs, mini mushrooms, artichoke hearts, and whatever else you can find in the preserved vegetables food aisle of your supermarket.
- The other side dishes. Small potato balls made of mashed potatoes and baked in the oven are a common side dish for meat fondue, as these can be dipped into the same sauces.
- The broth. There are many recipes for the broth. For a deluxe version you can make your own. If you’re too busy or too lazy like me, just use some beef, chicken or vegetable stock powder mixed with water.
- The soup in the end. The meat fondue broth makes an exellent soup. We often eat the soup straight after the fondue or on the following day – add some sherry for an even more delicious soup.
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