Meat fondue with two dips

Name: Meat fondue with two dips
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 50 g green olives stuffed with paprika; 150 g Sheep's cheese; 4-5 Tbsp Milk; 7-10 Tbsp dried or fresh thyme; 7-10 Tbsp Pepper; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 package (500 g) tomato pulp in pieces; 2 TABLESPOONS Fresh cream; 1-2 TABLESPOONS freeze-dried basil (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Pork escalope; 250 g Pork tenderloin; 250 g Fillet of beef; 2 (approx. 300 g) raw Thuringian; 4 (approx. 360 g) Krakauer; 1 Courgette; 2 red peppers; 1/2 bunch Celery; 1 collar Spring onions; 1 kg Frying fat

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

50 g green olives stuffed with paprika
150 g Sheep's cheese
4-5 Tbsp Milk
7-10 Tbsp dried or fresh thyme
7-10 Tbsp Pepper
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
1 package (500 g) tomato pulp in pieces
2 TABLESPOONS Fresh cream
1-2 TABLESPOONS freeze-dried basil (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Pork escalope
250 g Pork tenderloin
250 g Fillet of beef
2 (approx. 300 g) raw Thuringian
4 (approx. 360 g) Krakauer
1 Courgette
2 red peppers
1/2 bunch Celery
1 collar Spring onions
1 kg Frying fat

Directions

1
For the feta cheese dip, chop the olives coarsely. Mash the feta cheese with a fork, stir in the milk. Season dip with thyme and pepper. For the tomato dip, peel and finely chop the onion and garlic. Fry in hot oil. Add tomato pieces and let it boil down for about 5 minutes while stirring.
2
Stir in crème fraiche. Season with basil, salt and pepper. Dab meat dry and cut into cubes. Prick the Thuringian several times and blanch briefly in light boiling water. Remove from the water with a skimmer and drain well. Cut Thuringian and Krakauer into pieces. Clean, wash and chop the vegetables. Arrange meat and vegetables separately on plates. Fill dips into small bowls. Melt fat in a fondue pot on the hotplate. Then place on the fondue rack.
3
Cut Thuringian and Krakauer into pieces. Clean, wash and chop the vegetables. Arrange meat and vegetables separately on plates. Fill dips into small bowls. Melt fat in a fondue pot on the hotplate. Then place on the fondue rack. Cook meat for 3-5 minutes and vegetables for 2-3 minutes. Italian baguette (ciabatta) tastes good with it
4
Preparation time approx. 45 minutes. Per portion (with 8 people) approx. 2940 kJ/ 700 kcal. E 47 g/ F 52 g/ KH 10 g