Home' Advocate Communications : Fiordland Advocate 28 August 2009 Contents WHAT’S COOKING
500g minced lean beef
1 cup fresh breadcrumbs
1⁄2 cup salsa
1 egg, lightly beaten
1 clove garlic, crushed
2 tablespoons chopped coriander
1⁄8 teaspoon chilli flakes
freshly ground salt and pepper to taste
canola oil for frying
Combine the beef,
breadcrumbs, salsa, egg, garlic,
coriander, chilli flakes, salt and
pepper in a bowl and mix well.
Form into balls about 3cm in
diameter. Roll each ball in your
palms until a firm consistency is
Heat the oil in a metal fondue
pot or saucepan. Place on a
Spear the balls with fondue
forks and cook for about 4
minutes, until well cooked.
Serve with corn chips, sliced
lettuce, tomatoes and cucumber
Japanese Seafood Tempura
Page 8 | 28 August, 2009
Sometimes called Mongolian Hot Pot.
1 cup broccoli florets
8 each: bok choy leaves, spinach leaves, cut
into strips 225g can bamboo shoots, drained
2 spring onions, chopped
200g egg noodles, cooked
500g beef fillet, thinly sliced
5 dried shiitake mushrooms
5 cups good beef stock
2 spring onions, chopped
2 cloves garlic, crushed
1 tablespoon each: chopped coriander, grated
wasabi and mayonnaise soy sauce and diced
Arrange the vegetables, noodles
and beef attractively on one or two
Soak the shiitake mushrooms in hot
water for 30 minutes then drain.
Bring the beef stock to the boil in
a fondue pot or saucepan. Add the
spring onions, garlic, mushrooms,
coriander and ginger. Simmer for 15
Spear the strips of beef with fondue
forks and cook in the stock for 3-5
minutes. Spear vegetable strips and
cook, until tender.
Using a dinner fork, dip the cooked
beef and vegetables into the sauces
of your choice.
When all the meat has been eaten
add the cooked egg noodles to the
stock. Add any remaining vegetables.
Simmer for about 5 minutes. Ladle
into bowls and enjoy as a soup.
Asian Hot Pot
Remember the ’70s when
fondues were the pièce de
résistance at dinner? Easy to
prepare ahead and serve, the
fondue had everyone cooking
their own, enjoying happy
repartee, with the adults
sipping a wine or two. Well,
the fondue is slowly making a
comeback – sets are available
from chain stores.
I recently purchased a new
fondue pot to relive family
We now sit around the kitchen
island, chatting and cooking
meat and three veg before
dipping them into a variety of
sauces and savouring.
The fondue bourguignon is
French in origin. Cubes of meat
are cooked in bubbling oil in
a deep, heavy pot preferably
made of cast iron. However,
stainless steel or copper are
also satisfactory. It is more
important that a constant heat
is provided from underneath
– a methylated spirit burner is
Fondues where meats and/
or seafood and vegetables are
cooked in broth, originated in
the Orient. ‘Steamboats’, as
they are called, are heated
with charcoal or gas from
underneath, the heat rising
through a funnel in the centre
of the bowl. Vegetables and
thinly sliced meats are swished
in the hot broth until cooked as
desired. A fondue bourguignon
pot is a great substitute for a
steamboat. Or use a saucepan
over the spirit burner.
Cheese fondues originated
in Switzerland and require a
different type of pot. A wide,
round, thick, earthenware dish
with a flat base is required so
the cheese melts but does not
burn. It stands firmly on top
of a small spirit burner placed
on the table. A water-based
chafing dish can be substituted
for an earthenware pot.
200g sirloin steak per person
11⁄2-2 cups rice bran or canola oil
Mustard Sauce – combine 3⁄4 cup
mayonnaise, 1 tablespoon lemon juice
and 2 tablespoons prepared mustard.
Horseradish Cream – 2 mashed hard-
boiled eggs, 1 teaspoon mustard, 1
tablespoon prepared horseradish and 1⁄2
cup cream, whipped.
Sour Cream & Dill – 1 cup light sour
cream and 4 tablespoons chopped fresh
Cut the meat into 3cm cubes
and place in serving bowls.
Heat the oil in a fondue pot on
the stove. When the mixture
is boiling, transfer the pot to a
spirit burner and regulate the
heat so that it simmers gently.
Each person spears a piece of
meat with a fondue fork and
places it into the oil until cooked
according to taste.
The meat is removed, speared
with a table fork and dipped into
the sauces and condiments.
Pickles and fruit sauces may
also be served with the meat as
Serve a crisp salad and crusty
bread as accompaniments.
Mexican Meatball Fondue
Tempura batter can
be purchased at many
supermarkets or make your
500g raw prawns, shelled and deveined
300-400g skinned and boned thick
whitefish fillets, cubed, or a mixture of
squid rings, fish and prawns
1⁄2 cup flour
1 egg yolk
13⁄4 cups ice-cold water
1⁄8 teaspoon baking soda
11⁄2 cups flour
1-2 cups canola or rice bran oil oil
1⁄2 cup light soy sauce
2 tablespoons lemon juice
Dip the prawns and fish in the
flour, shaking off the excess.
Place on a platter.
To prepare the batter, put the
egg yolk in a large mixing bowl
with the water and baking
soda. Sift in the flour and mix
well. The batter should be thin.
Heat the oil in a fondue pot (or
wok) over a spirit burner, until a
faint haze rises.
Dip a prawn or piece of fish into
the batter, twirling it around to
coat it, then drop into the pot.
Up to 6 pieces of food can be
fried at a time.
Turn each piece with
chopsticks after 1 minute,
frying for another minute until
Drain on paper towels or
serviettes. Skim any excess
batter from the oil, if necessary.
Serve with the dipping sauce
plus crisp vegetables, pickles
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