Poultry Fondue
easy
60 mins
60 mins
Ingredients
- 200 g Celeriac
- 1 can(s) (314 ml, 175 g) Mandarin Oranges
- 1/2 Iceberg lettuce
- 50 g Walnut halves
- 100 g mayonnaise
- 150 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 small onion
- 150 g Fresh cream
- 4 TABLESPOONS Pineapple Jam
- 2 TABLESPOONS pickled green pepper
- 2 cl Brandy (alternatively brandy)
- 8 Chicken wings
- 4 Poultry sausages (approx. 50 g each)
- 500 g Turkey Breast
- 1 kg Frying fat
- 150 ml Texican Salsa (from the glass)
Directions
- 1
For the salad, peel and wash the celery, dab dry and slice or cut into fine sticks. Blanch in boiling water for about 2 minutes. Drain, rinse with cold water and let drain. Drain mandarin oranges as well, catching the juice. Clean and wash iceberg lettuce and cut into thin strips. Chop the nuts.
- 2
Mix mayonnaise, yoghurt and 4 tablespoons of mandarin juice. Season with salt and pepper. Mix the salad ingredients with the sauce. Peel onion and chop finely. Mix crème fraîche and jam. Stir in diced onion, peppercorns and brandy. Season to taste with salt and pepper. Rinse meat cold and dab dry. Halve chicken wings, cut sausages into pieces, dice turkey. Heat frying fat in a fondue pot on the hotplate. Place it on the fondue rack.
- 3
Stir in diced onion, peppercorns and brandy. Season to taste with salt and pepper. Rinse meat cold and dab dry. Halve chicken wings, cut sausages into pieces, dice turkey. Heat frying fat in a fondue pot on the hotplate. Place it on the fondue rack. Put meat on fondue forks and deep-fry in hot fat until golden brown. Add salad and sauces
Nutrition Facts
960 kcal
38 g
64 g
54 g
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