Creative Oil Fondue: Delicious Dishes Beyond Desserts

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It involves cooking small pieces of food in hot oil, which can be a unique and enjoyable experience for everyone involved. When it comes to what you can cook in an oil fondue, the options are quite diverse. Meat and fish are typically the main components, with beef, chicken, shrimp, and scallops being popular choices. It's important to ensure that the ingredients are dry to prevent the oil from spitting and bubbling over. In terms of vegetables, the options are endless, but it's crucial to avoid frozen vegetables as they can cause the oil to boil over. Potatoes, zucchini, cauliflower, and asparagus are just a few examples of vegetables that can be cooked in oil fondue.

Meat

When it comes to meat, oil fondue is a great way to cook bite-sized pieces of meat, such as chicken, steak, meatballs, or lamb, quickly and tastefully. The key to a successful meat fondue is choosing the right type of meat and oil.

For meat fondue, it is recommended to use tender cuts of meat such as tenderloin or sirloin. The meat should be cut into small, bite-sized pieces, and it is important to trim any visible fat and remove all sinew. It is also crucial to blot the meat with a paper towel before dipping it into the hot oil, as water can increase splattering.

When selecting an oil for meat fondue, it is essential to consider the smoke point, flavour, and health benefits. The smoke point refers to the temperature at which the oil starts to smoke and break down. Oils with high smoke points are better suited for meat fondue, as they can withstand higher temperatures without burning. Some of the best oils for meat fondue include:

• Peanut oil: Peanut oil has a high smoke point of 450°F and a mild, slightly nutty flavour. It is affordable and widely available, making it a popular choice for meat fondue.
• Canola oil: Canola oil has a high smoke point of 400°F and a neutral flavour, making it ideal for those who want to preserve the authentic flavour of the meat. It is also affordable and has health benefits due to its low saturated fat content.
• Olive oil: Olive oil, especially extra virgin olive oil, has a rich flavour and a slightly higher smoke point than regular olive oil. It is a monounsaturated oil, making it a healthier option. However, it has a lower smoke point than other oils, so the temperature needs to be monitored closely.
• Sunflower oil: Sunflower oil has a high smoke point of 440-450°F and a slightly nutty flavour that can enhance meat dishes. It is affordable and widely available, making it a popular choice.
• Grapeseed oil: Grapeseed oil has a high smoke point of 420°F and is highly polyunsaturated, making it a healthy choice. It has a slightly fruity flavour that may be preferred by some.

When preparing meat fondue, it is important to heat the oil to the desired temperature before adding the meat. The ideal temperature range for meat fondue is between 350-375°F. It is also recommended to provide a variety of dipping sauces, such as soy sauce, teriyaki sauce, or barbecue sauce, to enhance the flavour of the cooked meat.

Seafood

Choosing Seafood for Oil Fondue:

• Opt for firm fish such as tuna, swordfish, or salmon.
• Cut the fish into 1-inch cubes after deboning.
• Shrimp and scallops can be left whole. Ensure the shrimp are peeled and deveined, and pat the scallops dry with paper towels.
• Clams, mussels, and oysters should be removed from their shells and patted dry.
• Avoid overly flaky fish like haddock or cod, as they may fall apart in the hot oil.

Cooking Seafood in Oil Fondue:

• Use a separate fondue pot for seafood, especially if you plan to use tempura batter, as it may fall off into the oil.
• Seafood cooks quickly and is best enjoyed when not overcooked.
• Shrimp will turn pink when done, which should take about 3-5 minutes.
• Scallops should be cooked until opaque.
• Be careful not to overcook seafood, as it can become tough and rubbery.
• Set out a bowl of lemon slices for guests to squeeze over their cooked seafood.

Sauce Suggestions for Seafood Fondue:

• Seafood cocktail sauce: combine ketchup and horseradish.
• Tartar sauce: mix chopped pickle, lemon juice, and mayonnaise.
• Aioli: mash garlic and mix with mayonnaise, olive oil, and lemon juice.

Remember to always use separate platters for raw and cooked seafood, and ensure all seafood is thoroughly cooked before consuming. Enjoy experimenting with different types of seafood in your oil fondue!

Vegetables

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. The selection of vegetables to cook in oil fondue is only limited by your taste buds. However, some good choices are:

• Peppers
• Carrots
• Baby corn
• Parsnips
• Zucchini
• Squash
• Eggplant
• Onions
• Mushrooms
• Broccoli
• Cauliflower
• Green beans
• Carrot slices
• Potatoes
• Sweet potatoes
• Waxy potatoes, like yellow potatoes
• Avocado slices

It's important to remember to cut the vegetables into small, evenly-sized pieces to ensure even cooking and to maximise space in the fondue pot. You can also dip the vegetables in tempura batter before frying them in the hot oil.

To ensure food safety, it is recommended to wash and thoroughly dry your vegetables before adding them to the hot oil. Any water droplets can cause the oil to spit and potentially bubble over.

Dipping sauces

Oil fondue is a fun and interactive dining experience, and the right dipping sauces can take it to the next level. Here are some mouth-watering options to try:

Cracked Pepper Sauce

Perfect for beef, this sauce combines cream cheese, butter, garlic, cracked peppercorn, shallots or green onions, and a pinch of salt and pepper. It's recommended to beat the cream cheese and butter until smooth before adding the remaining ingredients. This sauce can be served at room temperature, and it's a great choice for those who want a creamy and savoury option.

Dill Sauce

This sauce is an excellent choice for those who enjoy fish in their oil fondue. It's a simple combination of sour cream, horseradish sauce, red onion, fresh or dried dill, and lemon juice. Like the Cracked Pepper Sauce, it should be chilled for several hours or overnight to allow the flavours to blend. It offers a refreshing and tangy twist to your fondue experience.

Teriyaki Sauce

This sauce is a versatile option that goes well with chicken, beef, or fish. It's made by sautéing garlic and ginger in oil, then adding sherry wine or sake, packed brown sugar, and cornstarch. The sauce is brought to a boil and thickened before being served at room temperature or warm. The sweet and savoury flavours of teriyaki sauce make it a popular choice for fondue enthusiasts.

Sweet and Spicy Thai Ginger Sauce

For those who enjoy an extra kick, this sauce is perfect for shrimp and broccoli. Unfortunately, the recipe is not provided, but it likely includes ingredients like ginger, chilli peppers, and sweet and sour elements to create a well-rounded flavour profile.

Creamy Horseradish Sauce

This sauce is an excellent complement to steak. While the recipe is not provided, it likely includes horseradish root, cream or milk, and possibly additional spices to create a creamy and spicy sauce.

Spicy Brown Mustard

A simple yet versatile sauce, spicy brown mustard can be paired with a variety of foods, including broccoli, mushrooms, and potatoes. It adds a tangy and spicy kick to your fondue experience.

Yum Yum Sauce

This mysterious sauce is recommended for everything! While the exact ingredients are not provided, it likely includes a combination of savoury and slightly spicy elements to create a universally appealing flavour profile.

Honey Butter

For those who want a sweet and savoury option, honey butter is a perfect dip for bread. It's a simple combination of honey and butter, and it adds a touch of sweetness to your fondue spread.

Remember, these are just a few suggestions, and you can always experiment with your own sauce combinations to create a unique and personalised fondue experience.

Safety tips

Oil fondue is a fun and interactive way to enjoy a meal with friends and family, but it's important to prioritise safety. Here are some detailed safety tips to ensure everyone can enjoy the experience without any mishaps:

• Always read and follow the manufacturer's instructions packaged with your fondue pot. Read all the directions and warnings on fuel containers.
• NEVER heat hot oil in an earthenware, ceramic, or stoneware fondue pot. These materials are not designed to withstand high temperatures and may crack or break, posing a serious safety hazard.
• To prevent cracking, do not heat a ceramic, stoneware, or earthenware fondue pot when empty.
• Warm foods over low to medium-low heat, and consider using a heat diffuser for extra protection.
• Ensure the handles are securely attached before picking up a filled fondue pot to avoid spills or accidents.
• Place the fondue pot on a heatproof surface, such as a thick wooden cutting board or ceramic tiles, to protect your table from heat damage.
• NEVER add fuel to a hot fuel cup, with or without a flame. If your pot comes with an extra fuel cup, safely fill and replace it if the fuel runs out.
• NEVER try to extinguish a burner by blowing out the flame. Use the flame snuffer included with your fondue set to prevent the fire from spreading.
• Remind diners, especially children, that the fondue forks will be very hot, and dipping them into boiling hot oil can cause burns if placed in the mouth.
• NEVER leave a hot fondue pot unattended in the presence of children. Always supervise children and keep them safe from the fondue pot to prevent accidental burns or spills.
• Secure the electric fondue pot cord to a table leg or keep it out of the way to prevent tripping or accidentally pulling over the pot.
• Unplug the electric pot immediately after use. Do not pour cold water into a hot fondue pot, regardless of its material, to avoid rapid temperature changes that can damage the pot.
• Choose the right oil for fondue. Opt for neutral oils with high smoke points, such as canola oil, peanut oil, grapeseed oil, or sunflower seed oil. Avoid olive oil due to its strong flavour and low smoke point.
• Do not overfill the fondue pot with oil. Fill it only halfway or two-thirds full to prevent hot oil from splattering and causing burns or a mess.
• Ensure the fondue pot is stable and placed out of reach of children to prevent accidents.
• Keep meat and vegetables dry before dipping them into hot oil. Water can cause splattering and increase the risk of burns.
• Do not add salt to your meat or vegetables before dipping them into the oil, as salt can cloud the oil and affect the cooking process.
• Be cautious when heating and pouring hot oil. Always let the meat and vegetables cool off before eating, and use a regular fork for eating instead of the fondue fork.
• Avoid having too many forks in the fondue pot at once, as it will quickly cool the oil. One fork per guest is ideal.
• Maintain the right oil temperature. Use a thermometer to ensure the oil is hot enough (around 180-190°C or 350-375°F) and adjust the heat accordingly.

By following these safety tips, you can create a fun and memorable oil fondue experience while prioritising the well-being of your guests.

Frequently asked questions