Poultry & Vegetable Fondue

Name: Poultry & Vegetable Fondue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 piece(s) (about 20 g) Ginger; 4 red chillies; 2 Garlic cloves; 1 Lime; 180 g Sugar; 10 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (size M); 1 bunch/pot of chives; 1/2 bunch Dill and parsley; 4 small gherkins; 1 TABLESPOON Capers (glass); 100 g Salad Mayonnaise; 150 g Skimmed milk yoghurt; 1/2 TEASPOON Instant vegetable stock; 3 tablespoons (approx. 60 g) Peanut butter (glass); 1 red and yellow pepper; 2 (approx. 200 g) small zucchini; 150 g Mushrooms; 250 g Chicken filet; 250 g Duck breast fillet; 250 g Turkey Breast; 3 Poultry Vienna sausages (approx. 100 g each); 1 kg Frying fat or 1 l oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 piece(s) (about 20 g) Ginger
4 red chillies
2 Garlic cloves
1 Lime
180 g Sugar
10 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (size M)
1 bunch/pot of chives
1/2 bunch Dill and parsley
4 small gherkins
1 TABLESPOON Capers (glass)
100 g Salad Mayonnaise
150 g Skimmed milk yoghurt
1/2 TEASPOON Instant vegetable stock
3 tablespoons (approx. 60 g) Peanut butter (glass)
1 red and yellow pepper
2 (approx. 200 g) small zucchini
150 g Mushrooms
250 g Chicken filet
250 g Duck breast fillet
250 g Turkey Breast
3 Poultry Vienna sausages (approx. 100 g each)
1 kg Frying fat or 1 l oil

Directions

1
For the Asian sauce: Peel and grate the ginger. Halve 2 chillies lengthwise, remove seeds and chop. Peel garlic and cut into thin slices. Wash and dry lime and finely grate the peel. Squeeze the juice. Boil up sugar and 8 tablespoons of vinegar in a pot. Add ginger, half of the chilli, garlic, lime juice and peel to the vinegar mixture. Bring to the boil briefly. Season with salt and let cool down
2
For the tartar sauce: Boil eggs for about 10 minutes until hard. Then quench and peel. Leave to cool. Wash and chop the herbs. Finely dice cucumbers and capers. Halve the eggs. Remove the egg yolks and stir with 2 tablespoons of vinegar until smooth. Chop egg white finely. Stir egg yolk, mayonnaise and yoghurt until smooth. Fold in herbs, cucumber, capers and egg white. Season to taste with salt and pepper
3
For the peanut sauce: Halve 2 chillies lengthwise, remove seeds and chop finely. Boil 150 ml water, stir in broth. Add the chillies. Stir in peanut butter. Season to taste with salt
4
Clean, wash, quarter and cut the peppers into pieces. Clean, wash and slice the zucchini. Clean and wash mushrooms
5
Wash the meat and dab dry. Carve the skin of the duck breast crosswise. Cut duck breast and chicken filet into strips, turkey filet into cubes, sausages into slices
6
Heat the frying fat in a fondue pot on the stove. Then put it on the chef's plate. Cook meat and sausages for 3-6 minutes, vegetables for 2-3 minutes. Add sauces. Serve with a colourful salad and baguette