Meat fondue with chicken broth
easy
150 mins
150 mins
Ingredients
- 1 collar Soup Greens
- 1 (approx. 1.5 kg) ready-to-cook soup chicken
- 7-10 Tbsp white peppercorns
- 7-10 Tbsp Salt
- 250 g Schmand
- 2 TABLESPOONS Salad Mayonnaise
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 TSP pickled green pepper
- 1 tin(s) (425 g; partial weight: 240 g) Pineapple in pieces
- 1 Onion
- 4 pickled chilies
- 250 ml Tomato ketchup
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 7-10 Tbsp Tabasco
- 500 g Pork tenderloin
- 3 TABLESPOONS Oil
- 6 TABLESPOONS Soy sauce
- 1 Onion
- 375 g Minced beef
- 1 Egg
- 2 Bananas
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry
- 500 g lean lamb
- 1 Head frisée Salad or curly endive
- 2 Figs
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Oil
- 1 glass (360 g; separation weight: 200 g) pickled pumpkin
- 1 glass (480 g) Mustard fruits
- 1 glass (225 g) Mango Chutney
Directions
- 1
Clean, wash and chop the soup greens. Cook with the soup chicken and the peppercorns for about 2 hours in 1 1/2 litres of salt water. For the pepper sauce mix sour cream and mayonnaise and season with lemon juice, salt and pepper.
- 2
Add 3 teaspoons of peppercorns. Drain the pineapple and fold into the sauce. Pour everything into a sauce boat and sprinkle with the remaining green pepper. For the devil's sauce, peel and finely chop the onion.
- 3
Halve 2 chillies, remove seeds and cut into small pieces. Mix ketchup and oil. Add onion cubes and chillies. Season with salt, sugar and Tabasco. Pour into a sauce boat and garnish with the remaining chillies.
- 4
Cut pork fillet into wafer-thin slices and place in a bowl. Mix oil and soy sauce and pour over the meat. Marinate for approx. 1 hour in the refrigerator. For the meatballs, peel and finely dice the onion.
- 5
Knead with minced meat and egg. Peel bananas, cut into fine cubes and knead. Season to taste with salt, pepper and curry. Form small balls from the minced meat mixture. Cut lamb into large cubes.
- 6
For the salad, clean, wash and pluck the frisée into pieces. Wash the figs and cut into thin slices. Arrange both in a bowl. Mix vinegar, salt, pepper and sugar, add oil and pour marinade over the salad.
- 7
Arrange the meat with parsley leaves on a large plate. Fill side dishes in small bowls. Remove the chicken from the stock. Sieve broth and pour into the fondue pot. Use chicken for salad.
- 8
Place the meat pieces in the hot broth and cook until done. Serve with sauces and side dishes.
More Delicious Recipes
