Wednesday, December 24, 2014

Meat Fondue

Meat fondue was a Christmas Eve tradition when I was growing up and "the feast you cook yourself" as Vivian called it last year, is becoming a Christmas Day tradition in our house, too.  In a couple of years, both girls will be old enough to cook their own meats in the fondue pot and it will be even more fun.

We usually have pork, beef tenderloin, mini meatballs and cocktail sausages for meats, lots of different types of pickles (red beets, pearl onions, olives, gherkins) and a baguette.  But most important are my Dad's three sauces.  We've started to tweak the recipes a tiny bit, but they are still clearly "his" sauces.  We've also added Will's curry mayonnaise as a fourth sauce.

Cumberland Sauce

  • Orange peel
  • 3 Tbsp red wine
  • 250g red currant gelee
  • 1-2 tsp mustard (grey poupon)
  • salt
  • lemon juice
  • Combine all ingredients and simmer on very low heat for about 10 mins

Apple-Horseradish Sauce

  • 25ml apple cider vinegar
  • juice of 1/2 lemon
  • 1 Tbsp sugar
  • salt
  • 2 apples, grated (save some for the next recipe)
  • 1 tsp horseradish, grated (from a jar)
  • Worcestersaucer
  • Combine all ingredients 

 Devil's Sauce

  • 3 hard-boiled egg yolks, pressed through a sieve
  • 1 hard-boiled egg white, finely chopped
  • salt
  • 2 Tbsp oil
  • 1Tbsp mustard
  • 1-2 Tbsp lemon juice
  • 1 heaped tsp shallot (or onion), finely chopped
  •  pepper
  • sugar
  • 1 tsp tarragon, finely chopped
  • 1 Tbsp apple, grated (from previous recipe)
  • 2 Tbsp red wine
  • 1 tsp tabasco
  • Combine all ingredients

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