Meats To Dip In Fondue: Delicious Options To Explore

Fondue is a fun and social way to enjoy a variety of delicious foods. It is a dish in which small pieces of food are cooked in a hot cooking medium, such as oil or broth. When it comes to meat fondue, there are several options to choose from. Beef tenderloin, sirloin steak, buffalo, filet mignon, and flank steak are popular choices, with the meat cut into bite-sized cubes. Chicken and shrimp are also suitable for meat fondue. The meat can be seasoned or marinated before cooking, and various sauces can be served on the side for dipping. In addition to meat, vegetables such as mushrooms, zucchini, and potatoes can also be cooked in the fondue pot.

Beef fondue

Fondue is a fun and tasty way to cook your food and is a great way to socialise at a dinner party. It is also a good way to cook succulent pieces of meat, bringing flavour and fun to the table.

Ingredients:

• 1 lb beef cuts (tenderloin, top sirloin, or fillet) (75g sliced beef per person)
• 1 tbsp canola oil
• 1 garlic clove, crushed
• 1 onion or 2 shallots, finely chopped
• 1 cup red wine
• 2-900ml tetra packs low-sodium beef broth
• 1 celery stalk, finely chopped
• 1/2 tsp black pepper

Dipping Sauce:

• 1/2 cup sour cream or plain Greek yoghurt
• 2 tsp prepared wasabi paste
• 1 tbsp chives or green onion, thinly chopped
• 2 tbsp peanut butter
• 1/4 cup soy sauce
• 1 tbsp prepared sweet chilli sauce

Instructions:

• Heat the oil in a large pot and sauté the onion until soft, then add the garlic and cook until softened.
• Add the wine and bring to a quick boil.
• Add the beef broth, vegetables, and spices. Lower the heat to a simmer, cover, and cook on low for 2-3 hours.
• When ready to serve, reheat the broth and add it to the fondue pot. Roll the desired raw beef piece on a fondue fork and cook to your desired doneness.
• Whisk together all the ingredients for the dipping sauce and serve with the cooked meat and vegetables.

Tips for a Successful Fondue Dinner Party:

• Prepare the sauces in advance and put them in little bowls around the fondue burner, along with the meat, bread, and salad.
• If using hot oil, be very careful to avoid accidents.
• Secure the cords to electric pots so no one trips and knocks over the pot.
• Give each guest 2 forks so they can cook one item and dip bread into the cheese while they wait.
• Explain how fondue works to your guests, especially if they haven't tried it before.
• Don't overdo it – stick to a few meats, sides, and sauces to avoid overwhelming your guests and having too much prep and cleanup.
• Don't serve too much alcohol, or your guests may forget about food safety!

Chicken fondue

• Cut boneless, skinless chicken breasts into 1-inch cubes.
• Prepare a mixture of breadcrumbs, Parmesan cheese, garlic powder, chili pepper, basil, oregano, and salt and pepper in a bowl.
• Beat eggs in a separate bowl.
• Dip each piece of chicken into the beaten eggs, then immediately roll them in the breadcrumb mixture for an even coat.
• Place the breaded chicken pieces on a clean plate lined with paper towels and store them in the refrigerator until it's fondue time.
• Position your fondue pot appropriately, ensuring it doesn't need to be moved once filled with hot oil.
• Fill your fondue pot with peanut or canola oil, not exceeding the 2/3 mark. Overfilling can be hazardous as the hot oil may splash onto your guests.
• Heat the oil to a temperature between 180°C and 190°C (350°F to 375°F).
• Once the oil reaches the desired temperature, cook each piece of chicken for about a minute or two.
• Allow the cooked chicken to cool briefly before dipping it into your choice of sauces.
• Enjoy your delicious chicken fondue, but remember, no double-dipping!

For a healthier alternative to hot oil fondue, you can opt for broth fondue. Prepare a pot of simmering vegetable stock with sliced mushrooms, green onions, and garlic. Cut your chicken into bite-sized pieces and place them into the broth using skewers. Chicken will take a little longer to cook than seafood, which cooks in about 1-2 minutes.

Fondue is a fun and interactive way to enjoy a variety of delicious foods with your guests. Whether you choose hot oil or broth, chicken fondue is sure to be a crowd-pleaser!

Steak fondue

Preparation:

Before your guests arrive, cut 800g of beef tenderloin or four rump steaks into 1-inch cubes. You can also prepare some sauces and put them in little bowls around the fondue burner, along with the meat, bread and salad. Here are some sauce suggestions:

• Mix 1 tbsp grated horseradish, 3 tbsp sour cream, juice of 1 lemon, and a pinch of salt, pepper and cayenne pepper.
• Mix 3 tbsp white wine vinegar, 2 tsp sugar, 1 grated garlic clove, and 1 finely chopped medium red chilli.
• Put a handful each of parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 grated garlic clove.
• Mix 3 tbsp mayonnaise, juice of 1 lemon, 1 tsp Dijon mustard and 1 grated garlic clove.

Cooking:

When your guests are ready to eat, fill your fondue pan half-full with vegetable oil and heat it on the stove until it's hot but not smoking. You are aiming for around 190°C. Put the fondue burner on the table carefully, following the manufacturer's instructions to light the flame and place the pan on top.

Give each guest a fondue fork for cooking the meat in the hot oil. It should take 25-30 seconds for rare steak, 30-35 seconds for medium, and 45-60 seconds for well-done. You can also cook raw king prawns in the fondue. Once the meat is cooked, dip it into the sauces and pile it onto bread.

Tips:

• If you don't have a thermometer to check the oil temperature, throw in a cube of bread. When it takes about 30 seconds to brown, the oil is ready.
• Secure the cords of electric pots to prevent anyone from tripping and knocking over the pot of hot oil.
• Give each guest two forks so they can cook one item and dip bread in sauce while they wait.
• Explain how fondue works and how to use the forks at the start of the dinner.
• Don't serve too much alcohol with fondue to avoid compromising food safety.

Sauces and dips

When it comes to sauces and dips for meat fondue, variety is key. It's a good idea to offer at least three different options to cater to different tastes. You can make these yourself or buy them pre-made. Here are some specific ideas for sauces and dips to serve with meat fondue:

For Beef Fondue:

• Horseradish sauce: Mix sour cream, horseradish, lemon juice, salt, pepper, and cayenne pepper.
• Garlic butter: Combine melted butter, white wine vinegar, lemon juice, garlic, and chives.
• Bernaise sauce: Combine vinegar, water, pepper, egg yolks, butter, lemon juice, tarragon, salt, and pepper.
• Salsa and mango chutney.

For Chicken Fondue:

Tomato and Ginger Sauce.

For Lamb Fondue:

Garlic Cucumber Sauce.

For Meatballs:

Tomato and Ginger Sauce.

General Dips and Sauces:

• Aïoli: Combine mayonnaise, garlic, olive oil, and salt.
• Curry dip: Combine mayonnaise, curry powder, olive oil, lemon juice, ginger, and garlic salt.
• Steak sauce: Combine Worcestershire sauce, olive oil, lemon juice, horseradish, Dijon mustard, and garlic.
• Green Goddess sauce.

Oil vs broth

Fondue is a cooking method where small pieces of food are cooked in a hot liquid until done to the diner's preference. The hot liquid can be either oil or broth.

Oil Fondue

Oil fondue is suitable for cooking different types of meat, such as seafood, fish, beef, chicken, and lamb. It is also a good option for making both the main entrée and appetizers. The best oil to use is peanut butter oil, as it has lower cholesterol and saturated fat. The oil should be heated to 325-375°F. Once the oil is heated, the meat pieces can be pierced with fondue forks and placed into the oil. The meat pieces should be small, not bigger than the size of the palm. A side dipping sauce can be made with soy sauce and fat-free sour cream.

Broth Fondue

Broth fondue is commonly known as shabu-shabu, especially in Japan, where this cooking method is extremely popular. Broth will add more richness to the meat as it helps take on flavours from different ingredients. For example, if cooking beef, use beef broth. Additionally, users can add spices and herbs to the broth to improve the flavour. The meat should be placed in the freezer for around thirty minutes before cutting to ensure it is easier to cut into small, lean pieces. A sauce can be made with sour cream, mustard, chives, and wasabi, and thinned with water. The broth should be maintained at a simmering point. Vegetables such as potatoes, mushrooms, and carrots can also be cooked in the broth.

Frequently asked questions