Beef and chicken fondue is a quick and delicious dinner that’s an update on classic cheese fondue for the carnivores. The variety of sauces, from tangy to sharp to slightly sweet, are perfect dips for a wide-ranging palate.
The meat can be thinly sliced or diced for this fondue, and assorted breads, cubed, can also be included. Be sure not to overcrowd the fondue as this will result in the food cooking too slowly.
Beef and chicken fondue
Ingredients
Beef and chicken
- 1L (4 cups) good-quality chicken stock
- 3 spring onions, finely sliced
- 30ml (2 tbsp) fresh ginger, thinly sliced
- freshly ground black pepper, to taste
- 500g sirloin steak, cubed into bite-size pieces
- 2 deboned chicken breasts, cubed into bite-size pieces
Soy and sherry sauce
- 250ml (1 cup) soy sauce
- 125ml (½ cup) dry sherry
- 1 garlic clove, finely chopped
- 10ml (2 tsp) fresh ginger, finely chopped
- 30ml (2 tbsp) sesame oil
- 45ml (3 tbsp) brown sugar
Cocktail sauce
- 150ml chilli sauce
- 15ml (1 tbsp) horseradish
- 45ml (3 tbsp) fresh coriander, snipped
- juice of 1 small lime
- 1 small chilli, seeded and finely chopped
- dash of Tabasco
Wasabi tartar sauce
- 250ml (1 cup) good quality, ready-made mayonnaise
- 2 spring onions, finely chopped
- 15ml (1 tbsp) wasabi powder
- 5ml (1 tsp) lemon peel, finely chopped
- 10ml (2 tsp) fresh lemon juice
Ginger sauce
- 250ml (1 cup) soy sauce
- 30ml (2 tbsp) Dijon mustard
- 30ml (2 tbsp) honey
- 10ml (2 tsp) sesame seeds, toasted
- 5ml (1 tsp) fresh ginger, crushed
Instructions
Combine the stock, onions, ginger and pepper in a large saucepan and bring the mixture to the boil. Pour into a fondue pot and return to a slow boil.
To serve, use a fondue fork to dip beef or chicken into the hot broth and cook to the desired preference.
For each sauce, combine the ingredients in small bowls. Cover and refrigerate for up to one week.
Notes
To drink: A light, fruity Pinotage is a good all-rounder with different types of meats.
