An alternative fondue recipe that you must attempt, use your Chasseur fondue set to cook this Swiss meat fondue.
PREP TIME 15 minsMAKES 4
600g of beef cubes
190ml of mayonnaise
1 clove of garlic
1 tablespoon of ketchup
½ teaspoon of Worcestershire sauce
5 tablespoon of Italian Parsley
½ teaspoon of Dijon mustard
½ tablespoon of pickled onions
Capers
of peanut oil
Preparation method
An hour before you intend to cook, remove the meat from the oven and allow to warm to room temperature.
Portion the mayonnaise into 3 bowls.
Blanch the garlic, before pressing and mixing with one bowl of mayonnaise. Transfer into a clean bowl and set aside.
Mix one bowl of mayonnaise with ketchup and the Worcestershire sauce before transferring into a clean bowl and placing to the side.
With a blender, mix together the last bowl of mayonnaise with the parsley, mustard, onions and capers before placing into a clean bowl and setting to the side.
Place your fondue pot onto the hob, adding the oil before heating. Once hot, carefully transfer the pot onto the stand with a burner underneath. Make sure that the oil is hot but not smoking, not a lot of oil is needed, just enough to cover the meat.
Piercing a cube of meat with a fondue fork, place the meat into the hot oil until it is cooked.
Remove the cooked cube of meat before dunking into a sauce of your choice before eating.
