- Truola Fondue Chinoise
- Mixed green salad with vinaigrette (200 g)
- Teriyaki Sauce (100 g)
- Cocktail sauce (100 g)
- Easy Aïoli (without egg) (100 g)
|per 100 g||Total Recipe|
|Gross weight||100 g||2050 g|
|Energy||588 kJ / 141 kcal||12043 kJ / 2879 kcal|
|Sat. fat||2 g||36 g|
|Unsat. fat||5 g||95 g|
|Fibre||1 g||10 g|
|Salt||352 mg||7198 mg|
986 mlBeef stock
100 gPork - Fillet (tenderloin)
100 gBeef - Fillet steak
100 gTurkey - Boneless breast
200 gMixed green salad with vinaigrette
100 gTeriyaki Sauce
100 gCocktail sauce
100 gEasy Aïoli (without egg)
2.1 kgTotal recipe weight
Thinly slice the meats into pieces of about 0.5cm thickness and about 1-2 cm high and wide.
Carefully clean the equipment between each meat variety and store them in the fridge separately in a well covered container until you further process or use them.
Make the Teriyaki sauce and cool it down; next take about half from each meat variety and marinate it in separate containers with the Teriyaki sauce. Store in the fridge.
Make the cocktail sauce and the easy Aioli sauce and present each in a nice bowl.
Prepare the beefstock and place on a low simmer.
Make the mixed green salad and cut the baguette into slices.
Serve in separate decorative bowls
On a decorative plate, layout the meat varieties both marinated and non marinated.
Lay the table and set out the fondue set and light the burner.
When the beef stock is ready, pour into the fondue pan and the fondue evening can begin.
You can also add some vegetables like broccoli; serve with a nice wine.