Discussion
Ok - it is my Birthday next week and apparently I should cook for our guests!? I fancy a meat fondue which I haven't had in many a year. Back in the day I would prepare decent steak, duck and dips and salad - anything different and tips I should be looking at?
As always, help is greatly appreciated.
As always, help is greatly appreciated.
Lashings of good steak and solid red wine.
I also recommend McCains Gorgeous Oven Chips which are easy to do.
Chilli salt and ketchup for the chips and grated horseradish (creamed for the wimps) too.
Chocolate fondue for pudding!
The diet can resume tomorrow...
I also recommend McCains Gorgeous Oven Chips which are easy to do.
Chilli salt and ketchup for the chips and grated horseradish (creamed for the wimps) too.
Chocolate fondue for pudding!
The diet can resume tomorrow...
Lashings of good steak and solid red wine.
I also recommend McCains Gorgeous Oven Chips which are easy to do.
Chilli salt and ketchup for the chips and grated horseradish (creamed for the wimps) too.
Chocolate fondue for pudding!
The diet can resume tomorrow...
I also recommend McCains Gorgeous Oven Chips which are easy to do.
Chilli salt and ketchup for the chips and grated horseradish (creamed for the wimps) too.
Chocolate fondue for pudding!
The diet can resume tomorrow...
Edited by bsdnazz on Friday 6th September 23:07
Sorry, each to their own and all that, but I think 'meat fondue' sounds disgusting.
I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
Mobile Chicane said:
Sorry, each to their own and all that, but I think 'meat fondue' sounds disgusting.
I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
It's more a case of deep frying than boiling.I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
Mobile Chicane said:
Sorry, each to their own and all that, but I think 'meat fondue' sounds disgusting.
I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
Erm... you don't boil it! It's hot oil, so you end up with crispy meat on a stick that you then dip in some nice sauces.I can't think of any meat (perhaps with the exception of chicken) which would taste good boiled. But why boil it when it would be so much nicer roasted or BBQd?
If cooking for a multitude, I'd do a big chilli.
bsdnazz said:
Lashings of good steak and solid red wine.
I also recommend McCains Gorgeous Oven Chips which are easy to do.
+1 those chips are fantastic, especially with a nice sirloin I also recommend McCains Gorgeous Oven Chips which are easy to do.
Edited by bsdnazz on Friday 6th September 23:07
Been a while since I last did one - used to be a near annual thing with some friends, beef, lamb, duck, chicken, Japanese/oriental style dips, plain rice to go alongside, plus ... sake - decent stuff slightly chilled at first, then cheap warmed up stuff later when we were beyond caring.
Fondue Chinoise - fondue using stock - traditionally served with thin slices of beef, veal, prawn etc - think of it as a Asian soup where you just eat the meat initially, then you are left with an amazing soupy stock at the end to drink.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
Fondue Chinoise - fondue using stock - traditionally served with thin slices of beef, veal, prawn etc - think of it as a Asian soup where you just eat the meat initially, then you are left with an amazing soupy stock at the end to drink.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
ginbreakfast said:
Fondue Chinoise - fondue using stock - traditionally served with thin slices of beef, veal, prawn etc - think of it as a Asian soup where you just eat the meat initially, then you are left with an amazing soupy stock at the end to drink.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
I'm sure I've also had a steak fondue where the cooking medium is red wine, or at least a beef broth, heavy on the red wine. Certainly a healthier alternative to oil perhaps?Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
AS for the extras - the usual would do for me: chips and a selection of dips (based on mustard, horseradish, bearnaise etc) for the meat would be enough for me! Perhaps a little side salad for the laydees.
Funnily enough I've started thinking about skiing now....
ginbreakfast said:
Fondue Chinoise - fondue using stock - traditionally served with thin slices of beef, veal, prawn etc - think of it as a Asian soup where you just eat the meat initially, then you are left with an amazing soupy stock at the end to drink.
Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
We had these while living in Malaysia, they were called SteamBoats. You have a central column that holds hot coals and a doughnut shaped bowl that sat around it. This holds the broth with vegetables added. You then choose your 'meat' (either prawns, beef, chicken pork etc) and tip it in and wait for it to cook. You're given a small wire fishing net to go scooping for food after a while.Fondue Bourguignonne - fondue using oil - fry chunks of protein. Do not drink the contents of the pot at the end.
Both should be served with cornichons, cheeses, chunks of fresh baguette and as many dipping sauces as you can muster.
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