Meat & Vegetable Fondue

Name: Meat & Vegetable Fondue
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp This is a recipe from the "Invitation to Fondue & Raclette".; 50 g paprika-filled olives; 200 g Sheep or feta cheese; 2-3 tablespoons (approx. 75 g) Double cream cream cheese; 150 g Cream-Yoghurt; 7-10 Tbsp thyme, salt, pepper; 1 Onion; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 package (500 g) chunky tomatoes; 1 TEASPOON Basil; 2 TABLESPOONS Fresh cream; 500 g Pork escalope; 250 g Pork tenderloin; 250 g Fillet of beef; 2 Thuringian bratwursts; 4 Krakow sausages; 1-2 large zucchini; 2 red peppers; 1/2 Perennial celery; 1 collar Spring onions; 1 kg Frying fat or 1 l oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp This is a recipe from the "Invitation to Fondue & Raclette".
50 g paprika-filled olives
200 g Sheep or feta cheese
2-3 tablespoons (approx. 75 g) Double cream cream cheese
150 g Cream-Yoghurt
7-10 Tbsp thyme, salt, pepper
1 Onion
1-2 Garlic cloves
2 TABLESPOONS Olive oil
1 package (500 g) chunky tomatoes
1 TEASPOON Basil
2 TABLESPOONS Fresh cream
500 g Pork escalope
250 g Pork tenderloin
250 g Fillet of beef
2 Thuringian bratwursts
4 Krakow sausages
1-2 large zucchini
2 red peppers
1/2 Perennial celery
1 collar Spring onions
1 kg Frying fat or 1 l oil

Directions

1
Sheep's cheese dip: Chop olives. Mash cheese. Mix both with cream cheese, yoghurt and thyme, season
2
Tomato dip: Peel onion and garlic, chop finely. Fry in hot oil. Add the tomatoes and approx
3
Boil down for 5 minutes. Season to taste with basil, salt and pepper. Cool down and stir in crème fraiche
4
Wash the meat if necessary, dab dry and dice. Cut the sausages into pieces. Clean, wash and chop the vegetables. Sideboards
5
Heat the fat in the fondue pot on the stove. Then put it on the chef's plate. Cook meat and sausages 3-5, vegetables 2-3 minutes in it. Serve with ciabatta or farmhouse bread