Poultry fondue
easy
45 mins
45 mins
Ingredients
- 4 TABLESPOONS mayonnaise
- 2 TABLESPOONS Apricot Jam
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Fresh cream
- 2-3 TABLESPOONS medium hot mustard
- 1 TABLESPOON pickled peppercorns
- 7-10 Tbsp Curry
- 1 Onion
- 1 Garlic clove
- 1 package (370 g) Tomato pieces with herbs
- 1-2 TEASPOONS Sambal Oelek
- 1 kg Poultry filet (e.g. duck breast, chicken filet, turkey breast)
- 750 g Broccoli
- 250 g Mushrooms
- 200 g Flour
- 1/2 package Baking Powder
- 4 Eggs
- 75 ml Oil
- 7-10 Tbsp Cayenne pepper
- 1 kg Frying fat
- 7-10 Tbsp Herbs and fruits
Directions
- 1
For the sauces mix mayonnaise and jam. Season with salt and pepper. Mix crème fraîche, mustard and pickled pepper. Season to taste with salt, pepper and curry. Peel onion and garlic and chop finely.
- 2
Mix with chunky tomatoes. Season to taste with salt and Sambal Oelek. Wash the chicken, dab dry and cut into bite-sized pieces. Clean and wash broccoli and cut into small florets. Clean and wash the mushrooms. For the dough, mix flour, baking powder, eggs, oil and 1/4 litre water to a smooth dough. Season with salt and cayenne pepper. Heat the frying fat. Pull the meat and vegetables through the dough, let them drip off a little and deep-fry in the hot fat.
- 3
Clean and wash the mushrooms. For the dough, mix flour, baking powder, eggs, oil and 1/4 litre water to a smooth dough. Season with salt and cayenne pepper. Heat the frying fat. Pull the meat and vegetables through the dough, let them drip off a little and deep-fry in the hot fat. Serve everything garnished with fresh herbs and fruits as desired
Nutrition Facts
800 kcal
48 g
35 g
68 g
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