Ingredients
- MEATS:
- vegetable or peanut oil
- 1 1/2 lb trimmed beef tenderloin (cut into 3/4 inch cubes)
- 1 lb cleaned and peeled raw shrimp
- 2 lb chicken breasts (skinned, boned and cut into 3/4 inch cubes)
- VEGETABLES:
- mushrooms
- zucchini
- onion rings
- cauliflower
- TEMPURA BATTER:
- 1 c sifted flour
- 1 c iced water
- 1 slightly beaten egg
- 2 T salad oil
- 1/2 tsp sugar
- ----SAUCES-----
- COCKTAIL SAUCE
- for Seafood
- BORDELAISE SAUCE:
- 3/4 c freshly chopped mushrooms
- 2 tsp butter
- 4 tsp cornstarch
- 1 c beef stock
- 3/4 tsp dried tarragon leaves (crushed)
- 1 T lemon juice
- 1 T red wine
- CHINESE HOT MUSTARD:
- 1/4 c dry mustard
- 1/4 c boiling water
- 1 T salad oil
- 1/2 tsp salt
- WINE SAUCE:
- 3/4 c sauterne wine
- 1/4 c catsup
- 4 T cornstarch
- 1 T butter
Preparation
Step 1
Have all the meats and vegetables at room temp. Pour salad oil into fondue cooker to 1/2 capacity. Heat over range to 425 degrees. Add 1 tsp salt. Transfer cooker to fondue burner at table. Spear cubes with fondue fork and fry in hot oil for 2 to 3 minutes.
Prepare tempura batter. This can be used for the vegetables.
----SAUCES-----
COCKTAIL SAUCE
for Seafood
BORDELAISE SAUCE:
3/4 c freshly chopped mushrooms
2 tsp butter
4 tsp cornstarch
1 c beef stock
3/4 tsp dried tarragon leaves (crushed)
1 T lemon juice
1 T red wine
Cook the mushrooms in butter till tender. Mix in cornstarch and cooled beef stock. Cook and stir till boiling. Add remaining ingredients and dash of pepper. Simmer for 5-10 minutes.
CHINESE HOT MUSTARD:
1/4 c dry mustard
1/4 c boiling water
1 T salad oil
1/2 tsp salt
Blend mustard and water. Add the remaining ingredients. Makes 1/3 c and is very hot!
WINE SAUCE:
3/4 c sauterne wine
1/4 c catsup
4 T cornstarch
1 T butter
In small saucepan, stir wine into catsup. Bring to boil. Reduce the heat and simmer uncovered for about 5 minutes. Blend together 2 T cold wter and cornstarch; stir into wine mixture. Cook and stir till thickened and bubbly. Add butter and cook for 1 minute more. Makes 1/4 cup.