Hot Oil Fondue Food
MEAT FONDUE
Revisit an 80s dinner party classic - the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Provided by Emma Freud
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 321 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.84 milligram of sodium
SEAFOOD FONDUE
Make and share this Seafood Fondue recipe from Food.com.
Provided by _Pixie_
Categories Halibut
Time 18m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
- Peel and devein shrimp.
- Rince scallops to remove any grit.
- If large, cut in half.
- Arrange fish and shellfish on a large serving platter.
- Mix the sauces and spoon into small serving bowls.
- Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
- Serve.
- Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
- The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.
Nutrition Facts : Calories 470, Fat 21.5, SaturatedFat 8.8, Cholesterol 245.6, Sodium 1753.3, Carbohydrate 19.8, Fiber 3, Sugar 12.2, Protein 47.1
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