Lamb Fondue Bourguignonne

Lamb Fondue Bourguignonne

A great meat fondue recipe to try !
INGREDIENTS

• 1 L (4 cups) Vegetable, canola or peanut oil
• 150 g/person 1/3 lb/person Lamb cubes, with bones and extra fat removed for dipping

INSTRUCTIONS
1. Fill your meat fondue pot to about 1/2 full or up to 2/3 full if your pot has a built-in splash guard.
2. Make sure that the pot is located in a spot where it won't have to be moved until your meal is over.
3. Light up the fondue burner and wait until the oil has reached 185C (365F). A piece of bread will turn brown in less than 30 seconds when the oil has reached this temperature.
4. Put a piece of meat on your fork and dip it in the hot oil for a few minutes.
5. When the meat is cooked, let it cool for a few seconds.
6. Dip it in one of the fondue dips.
7. Enjoy and repeat but no double-dipping! The meat fondue recipe of lamb is ready to serve....enjoy !

Mexican Beef Meatballs Fondue

Mexican Beef Meatballs Fondue

A nice meat fondue recipe...!
INGREDIENTS

• 125 ml (1/2 cup) Medium Salsa
• 250 ml (1 cup) Breadcrumbs
• 1 Egg, Beaten
• 1 Garlic Clove, crushed
• 45 ml (3 tbs) Fresh Cilantro, Thinly Chopped
• 5 ml (1 tsp) Green Onions, chopped
• 0.5 kg (1 lb) Lean Ground Beef
• Chili Powder, to taste
• Salt and Pepper, to taste
• Peanut Oil

INSTRUCTIONS

1. In a large bowl, combine all the ingredients except the oil.
2. Add salt and pepper to taste.
3. Mix well.
4. Shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. The meatballs fondue recipe is ready to serve....hmm..nice... Enjoy it with friends !
lamb-fondue-bourguignonne

Asian Teriyaki Marinade for Beef Fondue

Asian Teriyaki Marinade for Beef Fondue

A great meat fondue recipe to try !
INGREDIENTS

• 1 Garlic Clove
• 60 ml (1/4 cup) Soy Sauce
• 10 ml (2 tsp) Fresh ginger, grated
• 15 ml (1 tbs) Peanut Oil or Other Vegetable Oil
• 15 ml (1 tbs) Honey
• 2 ml (1/2 tsp) Sugar
• 0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

INSTRUCTIONS
1. Crush the clove of garlic.
2. In a large bowl, combine all the ingredients except the beef.
3. Mix well.
4. Place your beef strips into the bowl and coat them well.
5. Let the meat soak up the marinade for at least two hours in the refrigerator.
The meat fondue recipe is ready...enjoy it !
mexican-beef-meatballs-fondue

Meat Fondue With Four Sauces Recipe

Meat Fondue With Four Sauces Recipe

Ingredients:

***

• 1 pound pounds boneless beef sirloin steak* OR
  
• 2 pounds skinless, boneless chicken breast halves OR
  
• 8 ounces peeled & deveined large shrimp

***

• 4 cups beef or chicken broth
• 2 green onions, thinly sliced
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoon whole black pepper

***Teriyaki Marinade***

• 1 cup soy sauce
• 1/2 cup dry sherry or white wine
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh garlic
• 2 tablespoons dark sesame oil
• 1/3 cup dark brown sugar

***Southwestern Cocktail Sauce***

• 3/4 cup bottled chili sauce
• 2 tablespoons finely chopped onion
• 1 tablespoon prepared horseradish
• 1/4 teaspoon garlic salt
• 3 tablespoons snipped fresh cilantro
• 4 teaspoons lime juice
• 1 jalapeno chili pepper, seeded & chopped
• 4 dashes bottled hot pepper sauce

***Wasabi Tartar Sauce***

• 1 cup mayonnaise or salad dressing
• 2 tablespoons finely chopped green onion
• 1 teaspoon wasabi paste
• 1 teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice

***Sesame-Ginger Sauce***

• 1 cup soy sauce
• 2 tablespoons Dijon-style mustard
• 2 tablespoons honey
• 2 tablespoons water
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon grated fresh ginger

***Sauce Royale***

• 1 cup sour cream
• 1 package dry onion soup mix
• 3 egg yolks
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• white pepper, to taste
• salt, to taste

Instructions:

Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside. Combine broth, onions, ginger, and pepper in a large saucepan. (If serving all three proteins, use either beef or chicken broth; use beef broth for beef, and chicken broth if serving only chicken and shrimp.)

Bring mixture to a boil. Pour into a fondue pot and return to boiling.

To serve, use a fondue fork to dip beef, chicken, or shrimp into broth; cook to desired doneness. Serve with a dipping sauce (below).

* If desired, beef or chicken may be marinated using the following marinade.

Teriyaki Marinade

Combine ingredients and marinate chicken or meat for several hours.

Southwestern Cocktail Sauce

In a small bowl, combine all ingredients. Cover and refrigerate for up to one week.

Wasabi Tartar Sauce

Combine, cover, and refrigerate for up to 1 week.

Sesame-Ginger Sauce

Combine, cover, and refrigerate for up to 1 week.

Sauce Royale

Blend sour cream and soup mix; add egg yolks, lemon juice and Worcestershire sauce and seasonings. Cook over low flame, stirring constantly until sauce starts to thicken slightly. Do not boil. Remove from heat and continue stirring as sauce thickens. Allow to cool before serving.