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Mushroom fondue recipe

June 30th, 2010 Fondueforyou

1/4 cup butter
1 pound mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup chicken stock
2/3 cup heavy cream
3 teaspoons flour
Salt and pepper
Pinch of cayenne pepper
Cubes of cheese and garlic sausage

Melt butter in a saucepan. Add mushrooms and garlic and cook gently for 10 minutes. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in flour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, pepper and cayenne.

Serve with cubes of cheese and garlic sausage.

Serves 4 to 6.

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Middle Eastern fondue recipe

June 29th, 2010 Fondueforyou

1 (1 1/2 pound) lean leg of lamb, cubed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1 teaspoon ground cinnamon
Salt and pepper

Apricot Sauce:
1 tablespoon oil
1 shallot, finely chopped
1 (14 ounce) can apricots in natural juice
Salt and pepper
1 tablespoon chopped fresh parsley

Mix olive oil, lemon juice, garlic, mint, cinnamon, salt and pepper together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight.

To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Pur?e sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving.

Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.

Serves 4.

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Mexican fondue recipe

June 28th, 2010 Fondueforyou

1 (2 pound) lean rump steak
1 tablespoon vegetable oil
1/2 Spanish onion, finely chopped
1 clove garlic, crushed
1 (14 ounce) can tomatoes, undrained
2 tablespoons tomato paste
1/2 teaspoon chili powder
1 fresh green chile, seeded and finely chopped
Salt and pepper

Cut meat into 1-inch cubes and put onto a serving plate.

To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes.

Remove the sauce from the heat and pur?e in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat. Add the chopped chile and simmer for 15 minutes more. Season with salt and pepper. Serve with the meat cooked in the hot oil.

Serves 4 to 6.

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Italian veggie fondue recipe

June 27th, 2010 Fondueforyou

1 1/4 cups olive oil
3 cloves garlic, sliced
1/2 teaspoon freshly-ground pepper
2 (2 ounce) cans anchovy fillets

Pour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly.

Serve as dipping sauce for fresh vegetables such as radishes, zucchini sticks, carrot sticks, small green onions and celery strips.

Yields 6 servings.

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Israeli fondue recipe

June 26th, 2010 Fondueforyou

2 avocados, halved and stoned
3 teaspoons lemon juice
1 clove garlic, halved
3/4 cup dry white wine
3 cups grated Edam cheese
2 teaspoons flour
5 tablespoons thick sour cream
Cubes of sesame-coated French bread
Cubes of red and green bell pepper

Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with or sout cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.

Serves 4 to 6.

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