Fondue with three types of meat and dips

Fondue with three types of meat and dips

Main Course

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Cook Time

50 min

Servings

4

Difficulty

Easy

Prep Time

40 min

This Thermomix® recipe for Fondue with three types of meat and dips is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for fondue with three types of meat is a hearty main course with pork tenderloin, chicken breast and beef tenderloin, served with potatoes, mushrooms and carrots. It is served with fresh baguette and peanut cream. The preparation time is approx. 50 minutes for 4 servings. Ideal for festive occasions, parties or a cozy winter dinner with friends and family.

Ingredients (15 ingredients)

  • 500 g small Potatoes
  • 400 g small Mushrooms
  • 300 g Carrots
  • 400 g Pork tenderloin
  • 400 g Chicken breast
  • 400 g Beef tenderloin
  • 1 piece Baguette
  • 4 tbsp Peanut cream
  • 80 ml Chicken stock
  • 2 tbsp Chilli sauce
  • to taste Salt
  • to taste Pepper
  • 2 l Veal stock
  • 200 ml Mango-Chutney
  • 200 ml Garlic sauce

Preparation (8 steps)

1

Prepare potatoes

Thermomix® Setting
25 min/Varoma/Speed 1 Varoma

Add 500 g small potatoes to the steamer basket. Fill 1 litre of water into the mixing bowl. Insert steamer basket and cook for 25 min./Varoma/speed 1. Then let the potatoes cool down a little and peel them while still hot.

1500
2

Prepare mushrooms

Clean 400 g small mushrooms and quarter them. Set the prepared mushrooms aside.

3

Prepare carrots

Peel 300 g carrots and cut into slices. Set the prepared carrots aside.

4

Prepare meat

Pat 400 g pork tenderloin, 400 g chicken breast and 400 g beef tenderloin dry and cut into approximately 2 cm cubes. Set the prepared meat aside.

5

Prepare baguette

Cut 1 baguette into slices. Set the prepared baguette slices aside.

6

Prepare peanut sauce

Thermomix® Setting
20 sec/Speed 3

Put 4 tbsp peanut cream, 80 ml chicken stock and 2 tbsp chilli sauce into the mixing bowl. Stir for 20 sec./speed 3. Season with salt and pepper.

20
7

Prepare veal stock

Bring 2 l veal stock to the boil in a pot on the hob. Then transfer to a fondue pot and keep warm on a rechaud.

8

Serve fondue

Cook the meat, potatoes and vegetable pieces in the hot veal stock in the fondue pot. Serve with the peanut sauce, 200 ml mango chutney, 200 ml garlic sauce and the baguette slices.

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About this recipe

Fondue, a convivial dish that originated in Switzerland, is always a sign of cosiness and togetherness for me. I still remember the family celebrations of my childhood, where a steaming fondue pot was the centre of attention and everyone enthusiastically dipped their meat into the hot broth. This recipe is a tribute to this tradition, modernised with the help of the Thermomix® to simplify preparation and allow more time for enjoyment. The selection of ingredients is crucial for a successful fondue. The pork tenderloin brings a mild sweetness and tenderness, while the chicken breast is a lean and versatile option. The beef tenderloin, on the other hand, provides a strong, hearty flavour and a pleasant texture. The small potatoes, mushrooms and carrots complement the meat perfectly and offer a welcome change. The potatoes are gently cooked in the Thermomix® steamer basket, which preserves their natural flavour and develops a slightly floury consistency. The mushrooms contribute an earthy note, while the carrots provide a nice contrast with their sweetness and crunchy texture. The Thermomix® plays a key role in the preparation. While the potatoes are cooking in the steamer basket, you can use the time to prepare the meat and vegetables. The peanut sauce, a must for any fondue, is prepared in the Thermomix® in no time. The chicken stock ensures a creamy consistency, while the chilli sauce provides a pleasant kick of heat. Be sure to season the sauce with salt and pepper to your taste. Tip: If you like it a little sweeter, you can add a teaspoon of honey. For a vegetarian or vegan option, you can replace the meat with tofu, tempeh or seitan. Vegetables such as broccoli, cauliflower or courgette are also ideal for fondue. You can use vegetable stock instead of veal stock. To make the fondue even more interesting, you can add various spices and herbs to the broth. Bay leaves, juniper berries or rosemary give the broth a special note. Serve the fondue with a selection of dips and sauces. In addition to the peanut sauce, mango chutney and garlic sauce go perfectly. A homemade herb butter or aioli is also a great addition. Fresh baguette is a must for soaking up the delicious sauces. If there is any fondue left over, you can store the meat and vegetables in the fridge and fry them in a pan or use them in a salad the next day. The broth can be used as a base for a soup. The prepared ingredients, such as the cut meat and vegetables, can also be frozen and thawed as needed. This way you always have a quick and easy meal at hand.

Tags

#Meat #Festive #Hearty #Warm #Party #Christmas #Winter #Winterlich

Allergens

  • Peanuts
  • Mustard

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