Fulminant New Year's Eve fondue with 4 dips

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel garlic and chop very finely. Knead with minced meat, cream cheese, 1 tsp salt and approx. 1⁄2 tsp pepper. Form approx. 24 small balls from the mixture and put them in a cool place. Wash the chicken, dab dry. Dab steak dry, cut off the fat edge.

2. 2

   Cut fillet and steak into thin slices. Keep meat cold. Clean the mushrooms.

3. 3

   Heat the fat on the stove. Peel onion. Pour the fat with the onion, so that it doesn't splash so much, into a fondue pot and place over the Rechaud flame. Season meat with salt. Meat, meatballs and potato noodles in portions with fondue

4. 4

   Cook in hot oil.

5. 5

   For the green 5-minute sauce, wash 1 bunch of flat parsley and 1 bunch of coriander, shake dry and remove the leaves. Clean 2 jalapeños, cut lengthwise, remove seeds, wash and chop. Peel and chop 2 garlic cloves.

6. 6

   Cut 1 avocado in half lengthwise, remove stone. Remove the flesh from the skin and cut roughly. Puree all ingredients with the juice of 2 limes, 1 tbsp. pistachio kernels, 1 tsp. sugar, 150 ml oil and 100 ml water using a hand blender.

7. 7

   Season to taste with salt.

8. 8

   For the Tannato Aioli, wash 1 organic lime hot, dry and finely grate the skin. Halve the fruit and squeeze. Peel 1 clove of garlic, chop roughly. Drain 2 cans (80 g each) of tuna fish.

9. 9

   Finely puree the fish, garlic and juice with a hand blender. In a tall mixing bowl, mix 1 fresh egg yolk (size M), 1 tsp medium hot mustard and 1⁄4 tsp salt with a hand blender. Add 100 ml oil in a thin stream and continue to mix until a thick-creamy aioli is formed.

10. 10

    Stir in the tuna puree and lime zest. Season to taste with salt and pepper.

11. 11

    For the homemade tomato ketchup, peel 2 onions and 1 clove of garlic, dice finely. Heat 2 tablespoons of oil in a saucepan. Fry the onions and garlic for about 5 minutes. Sprinkle with 5 tablespoons of brown sugar and caramelise for about 3 minutes.

12. 12

    Deglaze with 4 tablespoons of rum. Add 500 g of strained tomatoes. Season with 1 teaspoon salt, chili flakes, 100 ml apple vinegar, 1 pinch each of cloves and allspice (ground). Bring to the boil, simmer for 10-20 minutes. 2⁄3 Pour hot ketchup into two glasses (approx. 300 ml each), close them immediately (keeps for approx. 2 weeks when chilled).

13. 13

    Pass the rest to the fondue.

14. 14

    For the mango chimichurri, wash 1 bunch of coriander and 4 stems of thyme, shake dry, pluck off the leaves and chop. Peel and chop 1 clove of garlic and crush it with a fork. Mix with herbs, 2 tablespoons cider vinegar and 4 tablespoons oil and season with 1⁄2 tsp salt, pepper and chili flakes.

15. 15

    Peel 1 ripe mango, cut the flesh off the stone and dice finely. Crush half with a fork. Mix with herb sauce and mango cubes and serve.

Nutrition Facts

KCAL
570 kcal

CARBS
15 g

FATS
35 g

PROTEINS
44 g