Meat Fondue
easy
45 mins
45 mins
Ingredients
- 1 medium-sized aubergine
- 1/2 glass (165 g) pickled strips of peppers
- 2 Garlic cloves
- 1 collar Parsley
- 1/2 (75 g) Mug of whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Olive oil
- 1/2 glass (165 g) pickled pumpkin
- 4 TABLESPOONS Mayonnaise
- 2 TEASPOONS Curry
- 1 washer Toast
- 1 medium onion
- 250 g Minced beef
- 1 small egg
- 7-10 Tbsp Sweet peppers
- 500 g Rump steak (in the piece)
- 500 g Turkey breast (in one piece)
- 7-10 Tbsp Parsley
- 1 (300 ml) Bottle gipsy sauce
- 7-10 Tbsp coarse pepper
Directions
- 1
For the aubergine sauce: Clean, wash and halve the aubergine and place on a baking tray. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Remove, peel the skin and roughly dice the flesh.
- 2
Drain the peppers and mash them finely together with the aubergine cubes. Peel the garlic and press it through the garlic press or chop it finely. Wash, drain and coarsely chop the parsley. Add yoghurt, garlic and parsley to the aubergine puree.
- 3
Season to taste with salt and pepper. Stir in the oil. For the pumpkin sauce: Drain pumpkin and dice finely. Mix mayonnaise and pumpkin. Season with salt, pepper and curry. For the meatballs: Finely grate the toast.
- 4
Peel and finely chop the onion. Knead minced meat, bread, onion and egg and season with salt, pepper and paprika. Form small balls from the dough. Dice rump steak and turkey breast. Arrange meat and meatballs on a plate.
- 5
Garnish with parsley. Arrange sauces in small bowls. Sprinkle gypsy sauce with coarse pepper. A mixed leaf salad and baguette tastes very good with everything.
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