FLEISCHFONDUE

FLEISCHFONDUE (German pork fondue cooked in broth, for six)

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“Cooking the fondue in hot broth rather than oil lowers calories, but increases the time required to cook the meat. Serve a green salad and crusty bread to ease the wait.

 

For the broth:

1 large onion, peeled and cut in half

4 ounces leek, chopped (about 1 cup)

3 to 4 carrots, peeled and cut into large pieces

4 ounces celeriac or 3 ribs celery, chopped

1 bay leaf

1 teaspoon whole black peppercorns

3 quarts vegetable stock or broth

 

For the meat:

1 pound tenderloin or boneless pork chops

1 pound mixed ground meat (½ pork, ½ beef)

1 large egg

2 slices white bread, cut into bread crumbs

1 teaspoon salt

black pepper and ground paprika to taste

¾ pound cocktail sausages, cut into 1 inch lengths

 

For the vegetables:

1 pound cauliflower

1 pound zucchini

 

For the sauces:

1 cup sour cream

½ cup yogurt

¼ cup chives

sweet paprika to taste

lemon juice to taste (optional)

1 cup schmand or creme fraiche

¼ cup parsley

1 tablespoon Dijon mustard

salt to taste

pepper to taste

 


 

1.Prepare the broth: In a large saucepan, brown the cut surface of the onion without oil. Add the leeks, carrots, celeriac, bay leaf, peppercorns and broth. Bring everything to a simmer and cook for at least 15 minutes. When it is time to eat, strain the broth into a fondue pot and place on the table over the heat source for your fondue.

2. Prepare the meat and vegetables: While the broth is simmering, cut the pork into bite sized pieces.

3. Mix the ground meats with the egg and breadcrumbs, paprika, salt and pepper. Form into bite-sized meatballs and place in the refrigerator until serving time.

4. Place cocktail sausage slices in a serving dish. Clean and separate the cauliflower into bite sized florets. Cut the zucchini into quarters, lengthwise, then into 1 inch pieces.
5. Place each meat and vegetable in an individual serving dish and keep everything covered and cool until the party begins.

6. Prepare the sauces: For the first sauce, chop about ¼ cup chives into small rings and place in a bowl with the sour cream. Add salt, pepper, paprika and lemon juice to taste.

7. For the second sauce, clean and chop parsley to fill ¼ cup or more. Mix with crème fraiche, mustard and salt if necessary.

8. When it is time to eat, place the fondue pot filled with broth on the warmer in the middle of the table. Each person should have a fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.

9. Each person places one or two pieces of food on a fondue fork and dips it in the simmering broth. After two or more minutes, the tidbits are done. They are removed from the fork to the plate and new tidbits are placed on the fondue fork. Each person adds a dollop of the sauces to his plate and dips his cooked food in them. Many different combinations are possible. Some people like to drink the broth after the food has finished cooking. One suggestion is to scramble 2 eggs and swirl them into the broth (like egg drop soup) and then serve it hot to the guests.

 

adapted from thespruceeats.com

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