MEAT FONDUE
Revisit an 80s dinner party classic - the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Provided by Emma Freud
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
- When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
- Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
- Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
Nutrition Facts : Calories 321 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.84 milligram of sodium
CHOCOLATE MINT APPLE FONDUE
This recipe is so simple to make, and kids love it. You can dip just about any fruit, bread or cookie that would taste good with chocolate. -Deb Danner, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the milk, chocolate chips and peppermint patties. Cook and stir over medium-low heat until smooth. Serve warm with apples.
Nutrition Facts : Calories 273 calories, Fat 10g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 57mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MINT FONDUE
Make and share this Chocolate Mint Fondue recipe from Food.com.
Provided by gailanng
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chocolate and cream in the top of a double boiler set over simmering water or in a metal bowl placed in a pan of simmering water.
- Heat until the chocolate is melted, stirring constantly. (Alternatively, combine chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn.).
- Pour into a warm fondue pot or into a serving bowl that can be kept warm. Add liqueur; stir gently to combine. Keep warm over low heat.
Nutrition Facts : Calories 575.5, Fat 55.5, SaturatedFat 34.4, Cholesterol 40.8, Sodium 32.4, Carbohydrate 31.4, Fiber 14.1, Sugar 6, Protein 11.6
MINT CHOCOLATE FONDUE
I got this recipe from a cookbook titled 'Fondues of the World' (Eva & Ulrich Klever, Barron's, 1980). It is fabulous.
Provided by KimmieCat1
Categories Dessert
Time 30m
Yield 8 ounces, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Warm chocolate and add the liqueur.
- 2. Grate the chocolate coarsely, add to cream, and stir until melted.
- 3. Place on a candle warmer.
- Tip: Watch out that the fondue does not burn or become too thick. If necessary, thin it with a little water, strong coffee, cream or cognac.
Nutrition Facts : Calories 460.4, Fat 40.7, SaturatedFat 25.2, Cholesterol 40.8, Sodium 25.2, Carbohydrate 17.8, Fiber 9.4, Sugar 0.6, Protein 7.9
CLASSIC CHEESE FONDUE
Get together with friends around the ultimate sharing dish - a classic cheese fondue. Enjoy with crusty bread, boiled potatoes, crudités and pickles
Provided by Anna Glover
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.
Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 28 grams protein, Sodium 1.08 milligram of sodium
FABULOUS MINT FUDGE WE MADE LAST NIGHT!
My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot
Provided by Kathy_in_Colorado
Categories Candy
Time 15m
Yield 4 pounds, 24 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a foil-lined 9x9x2 inch pan; set aside.
- Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
- Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6
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