Creating A Delicious Fondue Chinoise: A Simple Guide

Fondue Chinoise, also known as the Swiss Hotpot, is a popular party and family meal in Switzerland. It is a type of hot pot or steamboat, which is a cooking method that involves simmering a pot of soup stock at the dining table. Fondue Chinoise typically consists of thinly sliced meat and vegetables cooked in a bland broth, followed by dipping the cooked food into a variety of sauces. The meat can include beef, chicken, pork, or lamb, while popular vegetables are broccoli, cauliflower, and carrots. The sauces can be based on mayonnaise, crème fraîche, or sour cream, with additions such as garlic, curry, or horseradish. The beauty of this dish is that it can be prepared in advance, and guests can customise their food according to their taste preferences.

Meat and vegetable preparation

For the vegetables, blanching beforehand is suggested to improve the taste and texture. Broccoli, cauliflower, carrots, and bok choy are all popular choices. You can also add vegetables to the broth to enhance the flavor. It is important to cut the vegetables into bite-sized pieces or thin strips to ensure they cook evenly in the broth.

Some recipes also include seafood, such as shrimp and scallops, and pasta like tortellini or ravioli. These can be cooked in the broth along with the meat and vegetables.

Broth preparation

A deluxe version of the broth can be made from scratch, but for those short on time, a good alternative is to use beef, chicken or vegetable stock powder mixed with water. For a more deluxe version, you can add vegetables to the broth, such as carrots, leeks, celery and onions. Spices like pepper, bay leaf, chilli and cayenne pepper can also be added to enhance the flavour.

The broth should be boiled in the fondue pot and kept simmering throughout the meal. It is important to ensure the broth remains hot enough to cook the meat and vegetables.

After cooking the meat and vegetables, the broth can be used as a soup or soup base. It can be enriched with noodles, or a dash of sherry or cognac for a more refined flavour.

Dipping sauces

The dipping sauces are an essential part of the Fondue Chinoise experience. Here are some ideas for sauces to accompany your meal.

Classic Sauces

First, let's look at some classic sauces. One option is a combination of 150g of plain yoghurt or quark, 40g of mayonnaise, 40g of ketchup, a drizzle of lemon juice, a shot of cognac, and salt, pepper, chilli pepper, paprika, and horseradish to taste. Mix all the ingredients together and refrigerate until serving. For a lighter version, omit the mayonnaise and use all yoghurt. For a richer, thicker sauce, use full-fat quark.

Another classic Fondue Chinoise sauce is based on mayonnaise and crème fraîche. You can also add various herbs, freshly grated horseradish, or coriander to create a dip.

Other Sauce Ideas

If you're looking for something different, here are some more unique sauce ideas:

• Combine 8 ounces of softened cream cheese, 1/2 cup of softened butter, 1 clove of minced garlic, 1/2 teaspoon of cracked peppercorn, 1 teaspoon of finely chopped shallots or green onion, and a pinch of salt and pepper. Beat the cream cheese and butter until smooth, then add the remaining ingredients and mix well. Chill for a few hours or overnight before serving at room temperature.
• For a dill sauce that goes well with fish, mix 1 cup of regular or light sour cream, 1 teaspoon of horseradish sauce, 1 teaspoon of finely chopped red onion, 2 teaspoons of chopped fresh dill or 1 teaspoon of dried dill, and 2 teaspoons of lemon juice. Chill for several hours or overnight before serving.
• For a teriyaki sauce that pairs well with chicken, beef, or fish, sauté 1 clove of minced garlic and 2 teaspoons of finely chopped gingerroot in 2 teaspoons of sesame oil for 30 seconds. Then, add 1/4 cup of sherry wine or sake, 1 tablespoon of packed brown sugar, and 1 tablespoon of cornstarch. Bring to a boil, stirring until thickened. Serve at room temperature or warm.
• For an aioli dip, combine 1/2 cup of mayonnaise with 1 clove of minced garlic and blend well. Then, beat in 3 tablespoons of olive oil and salt to taste until well blended.
• To make a curry dip, combine 1/4 cup of mayonnaise, 1/4 cup of plain yoghurt, 1/4 cup of peanut butter, 1/4 cup of hoisin sauce, 1 tablespoon of chopped fresh ginger, 1 tablespoon of rice vinegar, 1/2 teaspoon of freshly ground pepper, 1 clove of finely chopped garlic, 1/4 cup of mirin, 1 tablespoon of fresh coriander (finely chopped), 1 teaspoon of sambal oelek, and 1 thinly sliced green onion. Whisk all the ingredients together and refrigerate until serving.

Sides and presentation

The sides you choose for your fondue chinoise are just as important as the fondue itself. Here are some ideas to elevate your meal and impress your guests:

Preserved Vegetables

A Swiss meat fondue usually includes a selection of pickles and other preserved vegetables. Gherkins, silverskin onions, asparagus, mini corn cobs, mini mushrooms, and artichoke hearts are all excellent choices. These can be purchased from the preserved vegetables aisle of your local supermarket.

Salads and Steamed Vegetables

Salads are a typical side dish served with fondue chinoise. You can also offer steamed vegetables, which can be cooked in the broth. Broccoli and cauliflower florets are favourites, but you can also try carrots, cabbage, bok choy, or any other vegetables of your choice.

Starch Sides

Small potato balls made from mashed potatoes and baked in the oven are a common side dish for fondue chinoise, as they can be dipped into the same sauces as the meat. White rice, bread, or French fries are also popular choices. If you want to get creative, try sweet potato fries, fluffy garlic bread, baked potatoes, or corn on the cob with lime and sesame salt.

Noodles

Bean thread noodles are a suggested side dish for fondue chinoise. While it's not traditional, crusty bread or steamed buns can also be served for dunking in the broth. If you have leftover broth, you can cook the noodles in it at the end of the meal.

Sauces

The sauces are a crucial part of the fondue chinoise experience. Classic options include mayonnaise-based sauces, such as cocktail sauce, garlic sauce, and curry sauce. You can also offer exotic dips like peanut and coriander or a fennel green pesto. Don't forget to provide small plates or bowls for each guest to place their cooked food and dip it into the sauces.

Cooking and serving

Fondue Chinoise is a popular party and family meal in Switzerland. It is a type of hotpot or hot pot, a cooking method that originates from China. The Swiss version typically involves cooking raw meat and vegetables in a simmering pot of soup stock at the dining table.

• The pot: Fondue Chinoise pots can be purchased in most supermarkets. There are different types of heat sources available, but the two most popular options are a gel-like fuel that comes in a small pot or gas that is refilled from a bottle.
• The broth: The broth for Fondue Chinoise is typically a meat bouillon, which can be made from beef, chicken, or vegetable stock. It is often recommended to keep the broth bland, as it will concentrate and get richer over time. However, some recipes suggest adding vegetables, spices, or a dash of sherry or cognac to enhance the flavour.
• The meat: It is recommended to use fresh, sliced meat rather than frozen. Popular choices include chicken breast, beef fillet or rump steak, pork fillet or veal fillet, and lamb loin. The meat should be cut into thin slices, and approximately 200-250 grams of meat per person is suggested.
• The vegetables: A variety of fresh or blanched vegetables can be used, such as broccoli, cauliflower, carrots, and onions.
• The sauces: The sauces are considered an essential part of Fondue Chinoise. Popular options include cocktail sauce, garlic sauce, curry sauce, ginger and mustard sauce, and Bearnaise sauce. Many sauces are based on mayonnaise, sour cream, or yoghurt.
• Preserved vegetables and other side dishes: A selection of pickles and other preserved vegetables, such as gherkins, silverskin onions, asparagus, mini corn cobs, and artichoke hearts, are typically served alongside Fondue Chinoise. Small potato balls, plain white rice, bread, or salads are also common side dishes.
• Cooking and serving: Place the fondue pot on a burner in the centre of the table and keep the broth simmering throughout the meal. Each guest should have a dipping fork and a small plate or bowl for their cooked food. Guests can then spear a piece of meat or vegetable with their fork, immerse it in the broth until cooked to their liking, and then dip it into their chosen sauce.
• The soup: After the Fondue Chinoise, the rich broth can be served as a soup, either straight after or on the following day. It can be enhanced with the addition of noodles, sherry, or cognac.

Fondue Chinoise is a fun and interactive meal that allows guests to customise their dining experience. It is a great option for parties or family gatherings, as it can be prepared in advance and offers a variety of options to suit different tastes and preferences.

Frequently asked questions