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Kuechenprofi 21 3000 28 00 Fondue Manual

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Recettes proposées
• Les fondues connaissent un très grand nombre de variantes et de recettes. Essayez-en
quelques unes, et trouvez votre préférée, ou tout simplement créez votre propre variante.
Les deux recettes classiques suivantes peuvent vous offrir pour cela une base adéquate.
Fondue bourguignonne (fondue de viande classique)
Ingrédients (pour 4 personnes) : 1,2 kg de viande de boeuf, découpée en dés, 1 l d'huile
d'arachide ou de graisse à frire, petits oignons, cornichons, légumes macérés à la
moutarde, sel et poivre; 2 baguettes
Préparation:
Mettre tous les ingrédients dans des petits raviers sur la table. Réchauffer l'huile dans le pot
à fondue et pendant le repas, la maintenir au chaud sur le réchaud. Piquer la viande sur
les longues fourchettes à fondue et les faire frire brièvement jaune brun dans l'huile.
Suivant les goûts, assaisonner la viande de différentes sauces à fondue.
Pour l'accompagnement on utilisera différentes sauces à fondue (au moins 4 sauces), des
légumes marinés dans le vinaigre, et de la baguette fraîche.
Conseil:
Vous pouvez également épicer l'huile en y introduisant environ 4 jours auparavant des
épices, comme de l'ail et du chili, que vous retirez juste avant de réchauffer l'huile.
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