Fondue with three different sauces

Name: Fondue with three different sauces
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 2 Onion; 3 Garlic cloves; 2 TABLESPOONS + 100 ml sunflower oil; 1 TABLESPOON Flour; 3 TSP Curry Powder; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Whipped cream; 1 can(s) (425 ml) Tomatoes; 1 TEASPOON Sambal Oelek; 1 pinch + 1 tablespoon of sugar; 50 g Walnut kernels; 1 collar Parsley; 50 g Parmesan cheese; 800 g White cabbage; 100 g Carrots; 100 g Salad cream ( 5 % fat); 100 g ripened cream; 3 TABLESPOONS Cider vinegar; 300 g Minced beef; 1 TEASPOON Mustard; 3 TABLESPOONS Breadcrumbs; 1 egg (size S); 3 TABLESPOONS Sesame seed; 350 g Pork tenderloin; 350 g Turkey Breast; 350 g Salmon fillet; 1,5 l Frying oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

2 Onion
3 Garlic cloves
2 TABLESPOONS + 100 ml sunflower oil
1 TABLESPOON Flour
3 TSP Curry Powder
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Whipped cream
1 can(s) (425 ml) Tomatoes
1 TEASPOON Sambal Oelek
1 pinch + 1 tablespoon of sugar
50 g Walnut kernels
1 collar Parsley
50 g Parmesan cheese
800 g White cabbage
100 g Carrots
100 g Salad cream ( 5 % fat)
100 g ripened cream
3 TABLESPOONS Cider vinegar
300 g Minced beef
1 TEASPOON Mustard
3 TABLESPOONS Breadcrumbs
1 egg (size S)
3 TABLESPOONS Sesame seed
350 g Pork tenderloin
350 g Turkey Breast
350 g Salmon fillet
1,5 l Frying oil

Directions

1
Peel onions and garlic. For the curry sauce cut 1 onion into fine cubes. Heat 1 tablespoon of oil in a saucepan. Stir in flour and curry and sauté briefly. Add vegetable stock while stirring.
2
Bring to the boil, simmer for 1-2 minutes, season with salt and pepper and refine with cream. For the tomato sauce, finely dice 1 onion and 1 garlic clove. Heat 1 tablespoon of oil, sauté onion and garlic until translucent.
3
Add tomatoes, bring to the boil and season with salt, sambal oelek and 1 pinch of sugar. For the pesto, roast nuts in a pan without fat. Wash the parsley, shake dry and, except for something to garnish, pluck leaves from the stalks.
4
Cut 2 cloves of garlic into fine cubes. Grate cheese. Finely chop 100 ml oil, nuts, parsley, except for something to garnish, and garlic with a hand blender. Finally, add cheese and mash briefly.
5
Season to taste with salt and pepper. For the salad clean the cabbage and cut it into fine strips from the stalk. Peel, wash and roughly grate the carrots. Mix salad cream, sour cream and vinegar. Season to taste with salt, pepper and 1 tablespoon of sugar.
6
Mix cabbage, carrot and sauce. For the meatballs, knead the minced meat, sambal oelek, mustard, breadcrumbs, egg and salt and form into small meatballs (approx. 25 g). Turn the meatballs in sesame seeds. Cut remaining meat and fish into evenly sized cubes.
7
Pour sauces into small bowls and place meat on a plate. Garnish with parsley. Heat the oil in the fondue pot. Fry meat in the hot oil. Add the sauces. Serve with sour vegetables and bread.