Kompernass KH 1090 - Manual (Page 10)

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Recipes
Fondue Bourguignonne
Preparation time: approx. 30 minutes
For four people.
Ingredients
• 800 g Fillet of Beef
• 1 jar Pepper gherkins (approx. 190 g)
• 1 jar Pearl onions (approx. 190 g)
• 1 jar Mixed pickles (ca. 220 g)
• some salt
• black pepper from the grinder
• 3/4 l Sunflower seed oil
1. Trim any gristle or sinews from the meat, pat it
dry and cut it into cubes of about 3 cm in size.
Distribute it onto several plates and place them
on the table so that they are easily reachable for
everyone.
2. Allow the pepper gherkins, pearl onions and
mixed pickles to drain separately then place
them into small bowls. Distribute the small bowls
and the salt and pepper mills around the table.
3. Heat up the oil as described in the instructions.
4. Spear an individual piece of meat onto a fork.
Hang the fork in the fork holder so that the meat
is completely covered by the oil.
5. Leave the meat in the fondue pot 3 until it is
cooked to the individuals personal taste - rare,
medium or well done.
6. After removal, flavour the meat with salt and
pepper.
Note:
Do not hang all of the fondue forks with meat into
the fondue pot 3 at the same time. This will cool
the oil too quickly and the pores of the meat will not
close quickly enough. The meat will be very greasy.
Fondue Chinoise
Preparation time: approx. 50 minutes
(plus approx. 45 Min. freezing time)
For 4 people
Ingredients
• 300 gr. Chicken breast fillet
• 300 gr Veal fillet
• 300 gr Pork fillet
• one large Carrot
• a small stick of Leek
• 40 gr Celery
• a piece of fresh Ginger (4 cm long)
• 1/2 stem of Lemon grass
• 250 gr Spinach
• 250 gr Spring onions
• 1 - 2 Liter Chicken stock
• 3 tablespoons of Dry sherry
for the Sauce
• 8 tablespoons of Soya sauce
• 4 very fresh Egg yolks
1. Put all of the meats separately into freezer bags
and place them in the freezer for approx.
45 minutes.
2. Afterwards, cut all of the meats into wafer-thin
slices and lay them, slightly overlapping, onto
a plate.
3. Clean, wash and peel the celery, leek and the
carrot. Cut them all into fine strips. Peel and
chop the ginger and the lemon grass. Clean
and wash the spinach and the spring onions.
Lay them both together on a plate.
IB_KH1090_E40524_LB6 23.07.2008 13:34 Uhr Seite 8