Fondue with three dips
easy
45 mins
45 mins
Ingredients
- 4 Apricot halves (from the can)
- 1 Onion
- 1 TABLESPOON Oil
- 1 package (500 g) strained tomatoes
- 2 TABLESPOONS Apricot Jam
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 500 g Whole milk yoghurt
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp For the curry sauce
- 200 g Salad Mayonnaise
- 150 g ripened cream
- 2 TEASPOONS Curry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp unpeeled sesame seeds
- 1 Protein
- 125 g Flour
- 8 TABLESPOONS Beer
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 500 g Broccoli
- 250 g Mushrooms
- 350 g Courgette
- 500 g Turkey escalope
- 500 g Rump steak
- 1 1/2-2 kg Frying fat
Directions
- 1
For the tomato-apricot sauce, cut the apricots into small cubes. Peel and finely dice the onion. Fry in hot oil. Add tomato puree and heat. Season the sauce with apricot jam, salt and cayenne pepper and let it cool down.
- 2
Mix yoghurt, lemon juice and zest. Season with salt, pepper and sugar. For the curry dip, stir mayonnaise and sour cream until smooth. Season with curry, salt and pepper. Sprinkle with sesame seeds if necessary.
- 3
For the batter, beat the egg whites until stiff. Mix flour, beer, oil and salt. Fold in the egg whites. Clean and wash the vegetables and pat dry. Cut broccoli into florets, cut zucchini into slices. Before deep-frying pull the vegetable pieces through the dough.
- 4
Wash the meat, dab dry and cut into cubes. Cook in hot frying fat for 3-5 minutes. Add dips, baguette and mixed pickles.
Nutrition Facts
740 kcal
40 g
39 g
51 g
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