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Manual Starfrit 3in1 Fondue

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Manual

MEAT FONDUES:

BOURGUIGNONNE AND CHINESE

Bourguignonne fondue, as well as Chinese fondue, are a hearty and copious

meal that is sure to satisfy beef lovers everywhere. But you can also use

other kinds of meats such as chicken, pork, horsemeat, duck, bison, ostrich...

let your imagination run wild and turn a simple meal into a feast.

Sauces:

There is a wide selection of sauces you can serve to complement both

Bourguignonne and Chinese fondues. It is recommended to serve at

least four different kinds of sauces. Here is a small sample:

- Bourguignonne Sauce

- Chinese Sauce

- Oriental Sauce

- Bearnaise Sauce

- Tartar Sauce

- Dijonnaise Sauce

- Chili Sauce

- Aïoli Sauce

Side Dishes:

There are several types of foods that can be served alongside your meat

of choice. Seafoods (scallops and shrimps), vegetables (potatoes, mushrooms,

broccoli, cauliﬂower), a nice green salad, an aromatic Basmati rice, a

crusty bread...

Beverage:

It is usually recommended to serve red wine to accompany meat. An

aromatic and supple red wine or a fruity and generous one would be a

perfect complement to a memorable meal.

Desserts:

A light dessert is recommended after such a copious meal. The ﬁtting

conclusion to this great meal could be ice cream, sorbet or fresh fruits.

BOURGUIGNONNE FONDUE RECIPE

SERVINGS: SIX

PREPARATION TIME: 10 MINUTES

APPROXIMATELY 150 TO 225 G (¹/

TO ½ LB) OF MEAT PER GUEST

Despite the name Bourguignonne, this fondue is originally from Switzerland.

The intent of this fondue is to cook pieces of meat in hot oil.

Ingredients:

- 3 lb (1,36 kg) of beef tenderloin or ﬁlet

- 3 cup (750 ml) of peanut oil

(can be replaced by sunﬂower oil or grape seed oil)

- 1 clove of garlic

- 1 bay leaf

Preparation:

- First, cut meat into cubes.

- Put oil into fondue pot and add garlic and bay leaf.

- Heat oil over medium heat on stove.

- When oil starts to boil, remove garlic and bay leaf.

- Install the fondue pot on the fondue rack in centre of the table.

- Each guest spears one cube of meat with a fondue fork and immerses

the meat in the oil and cooks to their liking.

Bon appetit!

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