Meat and vegetable fondue with chicken broth

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash chicken giblets. Clean, wash and chop the greens. Put both in a pot with peppercorns and bay leaf. Add 1 1/2 litre salted water and bring to the boil. Let it boil for about 1 hour at low heat.

2. 2

   Skim off the foam in between. In the meantime prepare sauces, vegetables and meat for the fondue. For the yoghurt sauce, wash the dill, dab dry and put something aside for garnishing. Finely chop the rest.

3. 3

   Mix with yoghurt and gin. Season with salt, pepper and paprika. Pour into a small bowl. Garnish with dill flags and some paprika. For the cream cheese dip, boil egg hard for about 10 minutes, rinse and peel.

4. 4

   Cut into fine cubes. Mix cream cheese, pineapple juice and curry. Pour into a small bowl. Sprinkle with egg cubes and garnish with coloured pepper. For the Chinese sauce clean, wash and very finely dice the leek.

5. 5

   Peel ginger and garlic and also dice very finely or press them through the garlic press. Put 1 teaspoon of leek cubes aside. Mix the remaining ingredients together. Pour the sauce into a small bowl and sprinkle with leek cubes.

6. 6

   Wash the meat, dab dry, dice and cut into 1 1/2 cm thin slices. Wash parsley, dab dry and chop finely. Put parsley and sausage mixture in a bowl and mix together.

7. 7

   With moistened hands form small balls from the sausage meat. Clean, peel, wash and slice the carrots. Clean, wash, drain and cut broccoli into florets. Clean, wash and drain the mushrooms.

8. 8

   Arrange vegetables and meat on a large plate or platter. For the fondue, remove chicken giblets, soup greens and spices from the broth. Sieve the broth and pour into the fondue pot. Let the meat and vegetables simmer in the hot stock at the table in portions.

9. 9

   Serve with baguette.