Fondue Chinoise

A traditional beef fondue using a healthy beef broth as the cooking medium rather than oil, served with rosemary roasted potatoes and a green salad of your choice.

Main Course

Chef: Anonymous

2020-05-09T00:00:00+01:00

Ingredients

Meat

6-8oz sirloin steak per person cut into thin strips (similar size to stir fry). Place into individual ramekins per person.

Broth

2 tins of Baxter’s beef consommé per fondue pot with a glug of sherry or cognac.
Pepper to taste.

Vegetables and Salads

Small or new potatoes (enough for how many people are dining)
Green salad of your choice

Sauces

The sauces are created using a combination of mayonnaise, cream, crème fraîche or plain yoghurt, to taste into ramekin dishes.

All the sauces can be made in advance.

Garlic Mayonnaise

3tbsp of mayonnaise
1 grated or crushed garlic clove
A squeeze of lemon

Marie Rose

3 tbsp mayonnaise
A squirt of tomato ketchup
A few drops of Worcestershire sauce
Add chilli/Tabasco sauce for those who like it spicy

Tomato and Basil

2 medium (or 8 mini) tomatoes skinned (by immersing in boiling water and chopped
1 tbsp of chopped basil
Salt and pepper to taste

Curry Mayonnaise

2 tbsp mayonnaise
1 tbsp crème fraîche
1 tbsp cream
1 tsp curry powder (more to taste)
A touch of apricot jam or mango chutney

Salted Peanuts

Enough to fill a ramekin, crushed using a rolling pin or other suitable implement!

Horseradish Sauce:

2 tbsp of horseradish sauce
2 tbsp sour cream or cream or a mix

Chilli Salsa

3 tbsp white wine vinegar
2 tsp sugar
1 grated garlic clove
1 medium chilli finely chopped (add more chilli for those who like it)

Mustard Sauce

3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp of grainy mustard
A dash of sugar to taste

Mushroom Sauce

100g sliced mushrooms
half an onion finely chopped
1 tbsp of flour
30ml of red wine, Madeira, cognac or sherry
150ml cream
Salt and pepper to taste

Vegetables (Optional)

Mini button mushrooms
Mini cauliflower florets
Mini brocolli florets

Other Items (Optional)

To cut through the richness have some Cornichons on the side.
Similarly some chopped batons of carrot add freshness

Method

Prepare the sauces in advance by preparing and mixing together the relevant ingredients for each sauce
For the mushroom sauce
- Soften the mushroom and onion in a pan with the butter until the onion is translucent
- Add 1 level tbsp of flour to thicken and cook for one minute
- Add 30ml of either red wine, Madeira, Cognac or sherry and then the 150ml of cream
- Simmer and reduce until a thickened mixture, adding the salt and pepper to taste
- Serve hot or cold
Prepare the potatoes for roasting, preheat the oven and add the rosemary to flavour
Prepare the salads and store in a cool place before serving
Set the table and layout the sauces and fondue set(s)
Bring the consommé and booze to boil in a cooking pot on the cooker ring
When the consommé is hot, light the fondue set and transfer the cooking pot, roast potatoes and salad to the table
That's it!