Bedienungsanleitung Unold 48716 (Seite 32 von 96) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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ReciPeS foR fonDue

Fondue Chinoise

for 4-8 portions

200 g each beef fillet, pork fillet, chicken fillet,

chicken liver, veal kidneys, sole fillet, prawns

(raw, prepared, eventually frozen)

125 g glass noodles, 125 g spinach leaves,

125 g celeriac, 125 g carrots, 800 ml chicken

stock, 2 tbsp dry sherry or white wine, 2 eggs

Cut meat, giblets and fish into thin slices. Thaw

prawns, if necessary. Soak the glass noodles

approx. 10 minutes in warm water.

Wash the spinach leaves and discard stalks.

Prepare carrots and celeryiac and cut into

slices.

Beat the eggs.

Arrange the ingredients in separate dishes.

Heat the chicken stock with the Sherry on the

highest temperature setting. Reduce the heat,

as soon as the stock starts boiling to a simmer.

Pick up meat, giblets, fish and vegetables with

the fork and cook them in the stock. If necessary,

add some more stock after some time.

Serve the cooked food with fondue sauce, e.

g. currysauce or cocktail sauce or sweet-sour

Chinese sauce.

At the end, cook the soaked noodles and the

remaining vegetables in the stock. Add the

beaten eggs and serve the soup in deep dishes.

Fondue Bourguignonne

for 4-8 portions

800 g lean beef (fillet)

Marinade:

100 ml vegetal oil, 1 tsp black pepper corns,

1 tsp mustard seeds, 1 pinch of chilli flakes,

1 laurel leaf, 2 onions, 800 ml heat resistant

oil

Heat the vegetable oil slightly and add the

spices.

Chop the onions.

Cut the meat into cubes of approx. 2 cm. Mix the

meat with the seasoned oil and the onions and

marinate if for a few hours in the refrigerator.

Before preparing the fondue, remove the meat

from the marinade and dry it with a kitchen

towel.

Fill the fondue oil into the stainless steel sauce-

pan, place the saucepan on the heating plate

and heat the oil on the highest temperature

setting until the optimum temperature is reach-

ed (approx. 20 minutes).

Pick up the meat with the forks and dip it into

the hot oil.

Season the meat after cooking with salt and

pepper and serve it with fondue sauces and

dips, e. g. with a classical cocktail sauce.

International cheese fondue

Rub the saucepan with half a clove of garlic.

Grate the cheese, e.g. with the UNOLD

Multi Grater model 8830, fill it into the saucepan and place

the saucepan on the heating plate.

Choose a medium temperature setting and melt the cheese while stirring constantly.

As soon as the cheese is melted, reduce the temperature. The cheese must not boil, but should only

be kept warm.

Attention: Cheese burns easily. If necessary reduce the temperature or switch.

Swiss cheese fondue

for 4-8 portions

1 clove of garlic, 80 ml dry white wine, 200 g

each of grated Emmental and gruyère cheese,

1 tsp starch, white pepper, 1 tbsp kirsch,

baguette

Rub the saucepan with half a clove of garlic.

Then heat the cheese together with the wine

under stirring on medium temperature. As soon

as the cheese is melted and starts to simmer,

mix the starch with the kirsch and add it to the

cheese. Season with pepper.

Cut the baguette into cubes and dip the bread

cubes into the cheese.

Tipp:

Serve grapes or raw ham (wrapped around the

bread pieces) in thin slices with the cheese

fondue.

Italian cheese fondue

for 4-8 portions

100 g each Asagio-, Fontina-, Provolone cheese,

100 g mascarpone, approx. 75 ml milk, 1 tbsp

butter, 1 tbsp flour, 75 ml white wine, 2 egg

yolks, Grissini, Parma ham

Grate the cheese, mix it with mascarpone and

milk and leave it overnight in the refrigerator.

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