for 4 person

Curry and mango sauce

150 g	low-fat quark
50 g	crème fraîche
50 g	mango puree
½ bunch	coriander, finely chopped
¾ tbsp	hot curry powder
	salt and pepper to taste

Garlic and pumpkin seed sauce

150 g	crème fraîche
100 g	low-fat quark
20 g	pumpkin seeds, roasted, finely chopped
2	garlic cloves, squeezed
1 bunch	chives, finely chopped
	salt and pepper to taste

Fondue stock

½ tbsp	olive oil
80 g	diced bacon
1	onion, finely chopped
1	garlic clove, finely chopped
1	bay leaf
1	clove
7 ½ dl	red wine
2 ½ dl	beef bouillon

Bacchus fondue

800 g

beef rump, thinly sliced

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.

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