Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Curry and mango sauce
Garlic and pumpkin seed sauce
Fondue stock
Bacchus fondue
How it's done
Curry and mango sauce
Combine the quark, crème fraîche, mango puree, coriander and curry, season the sauce.
Garlic and pumpkin seed sauce
Mix the crème fraîche, quark, pumpkin seeds, garlic and chives, season the sauce.
Fondue stock
Heat the oil in a pan. Add the diced bacon, onion and garlic, sauté. Add the bay leaf and clove, sauté briefly. Pour in the wine and stock, bring to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.
Bacchus fondue
Soak the meat in the stock in batches, serve with the sauces.
| Serve with: | Rice, baguette |
|---|
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