Trudeau Sundial - 082313 - Manuel (Page 5)

• 3 lb (1.36 kg) beef filets cut in bite size cubes
• 1 1/2 cups (375 ml) peanut oil
• 1/2 potato
• Condiments of your choice (marinated onions and pickles)
• Sauces of your choice
• Pour the oil into a seperate saucepan, place on stovetop and heat at medium temperature.
Add the potato when the oil begins to smoke lightly. The oil has reached the proper
temperature when the potato begins to brown. Transfer oil into the fondue pot and place on
the stand in the center of the table. Place the cubes of beef on top of a bed of fresh parsley
and lettuce leaves arrayed on a serving plate. Light the flame and let the party begin. Using
a fondue fork, each guest dips the cubes of beef into the fondue, cooking it to their individual
preference. Accompany the beef with your favorite sauces and condiments. Complete the
dinner with potatoes and a refreshing avocado salad.
• Variation: Substitute scallops, large shrimps and pork filet for beef.
Choose the sauces accordingly.
Chinese Fondue (6 servings)
• Chinese fondue is similar to Bourguignon fondue, except a broth is used instead of oil.
Many people prefer this type of fondue because the broth adds a nice taste to the foods
and is less dangerous to handle.
• Chinese Fondue also permits you to cook more varied foods such as: vegetables (broccoli,
mushrooms, cauliflower, etc.), beef, pork, chicken, fish with firm flesh, seafood, etc. The use
of sauces is not as essential with this fondue because the broth adds its own taste to the
food. Calculate between 1/3 lb (150 g) and 1/2 lb (227 g) of meat, poultry, etc. per person.
Accompany the supper with your choice of raw vegetables.
• 2 1/2 cups (625 ml) beef broth
• 1/3 cup (80 ml) finely chopped onion
• 1/3 cup (80 ml) finely chopped mushrooms
• 1 finely chopped garlic glove
• 1 1/2 (675 g) filet of beef cut in thin strips of 2 - 3 in (5 - 7.5 cm) long
• 1 1/2 (675 g) pork cut in thin strips of 2 - 3 in (5 - 7.5 cm) long
• 1 lb (454 g) of broccoli flowers
• 1 lb (454 g) of cleaned mushrooms
• Sauces of your choice
• Heat the beef broth in a seperate saucepan on small stovetop element over medium heat.
Add the onions, garlic and mushrooms, heat to a boil. Transfer the broth into the fondue
pot and place it on the stand in the center of the table. Light the flame, and let the supper
begin. Guests use their fondue forks to cook the cubes of beef, the pork and vegetable
pieces into the fondue and savour the good taste. Serve with different sauces and fresh
bread. Accompany the supper with basmati rice and a Greek salad.
• Variation: You can substitute chicken or vegetable broth for the beef broth and chicken
breast or prepared seafood for the beef.
• Note: A ready-made broth could also be used. (ex: original, oriental Canton broth)
• Healthy variation: Substitute half of the broth with water and offer a greater variation
of vegetables. Serve more poultry and less meat.