Manual Taurus FF2 (page 14 of 84) (English, German, Dutch, French, Italian, Polish, Portuguese, Spanish)

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FONDUE BOURGUIGNONNE

SERVES 6:

1,8 Kg of beef specially for fondue

1 clove of garlic

1 litre of frying oil or oil specially for fondue

1 small bunch of herbs

Salt

Dipping sauces

- Dice the beef.

- Heat the oil in a pan and add the herbs.

- Rub the inside of the fondue pot with the clove

of garlic, add a pinch of salt.

- When the oil’s hot, carefully pour it into the

fondue pot.

- WARNING: hot oil may cause serious burns;

take all necessary precautions before pouring

the oil into the fondue and keep children away

during handling. Do not pour the oil near fragile

and/or ammable materials.

- Each diner gets a piece of meat on their fork

and dips it in the sauce in the fondue pot for the

desired cooking time.

FONDUE SAVOYARDE

SERVES 6:

500g Beaufort cheese

500g Emmental cheese

500g Tomme de Savoie cheese

- 1 litre of dry white wine

1 small glass of kirsch

½ a teaspoon grated nutmeg

Salt, pepper

3 baguettes (from yesterday or the day before)

- Remove the rind from the cheese and dice.

- Pour the wine into the fondue pot and heat on

medium power for ten minutes.

- When the wine is hot, gradually add the cheese

and let it melt, stirring in a gure 8 with a wood-

en spoon to achieve a smooth texture.

- Add the salt, nutmeg and then the kirsch.

- Dice the bread.

- Each diner gets a piece of bread on their fork

and dips it in the sauce in the fondue pot until

the bread is covered in cheese, without it falling

inside.

FONDUE CHOCOLATE

SERVES 6:

500g dark cooking chocolate

50cl pouring cream

Fresh fruit, diced

Soft, jelly-type sweets

1 lemon

- Grate the chocolate.

- Dice the fruit, put it into bowls and sprinkle with

lemon juice.

- Heat the cream, gradually add the chocolate,

constantly stirring with a wooden spoon.

- Each diner gets a piece of fruit or a sweet and

dips it in the fondue pot until it is covered in

chocolate.

FONDUE CHINA

SERVES 6:

450 g beef

450 g chicken

450 g fresh salmon or tuna

450 g raw prawns

1 litre of hot beef or chicken stock

1 carrot

1 onion

½ a leek

50g dried black mushrooms

½ stalk lemongrass

1 table spoon soy sauce

1 table spoon ginger powder

A few sesame grains

- Dice the beef, chicken and salmon or tuna.

- Peel the prawns and store them in the fridge.

- Pour the stock into the fondue pot and heat on

medium.

- Add the vegetables, chopped onion and lemon-

grass, soy sauce, ginger and sesame grains.

- Stir well and cook over a low heat for twenty

minutes.

- Each diner gets a piece of meat or sh on their

fork and dips it in the sauce in the fondue pot for

the desired cooking time.

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Taurus FF2 Manual

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