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QimiQ Classic
Fondue Chinoise with Dip Sauces from Micha Schärer
Dips and Spreads
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QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Creamy indulgent taste with less fat
15
easy
Ingredients for 4 portions
2
Carrot(s)
1
Courgette(s)
0.5
Leek
2000 ml
Clear vegetable stock
800 g
Beef fillet,
chopped
100 g
Pickled gherkins
100 g
Baby corn cobs
100 g
Pickled cocktail onion(s)
For the curry sauce:
125 g
QimiQ Classic,
unchilled
300 g
Low fat quark [cream cheese]
3 tsp
Curry powder,
mild
Salt and pepper
Cayenne pepper
For the cocktail sauce:
125 g
QimiQ Classic,
unchilled
300 g
Low fat quark [cream cheese]
4 tbsp
Tomato ketchup
1 tsp
Brandy
Tabasco sauce
Salt and pepper
For the herb sauce:
125 g
QimiQ Classic,
unchilled
300 g
Low fat quark [cream cheese]
5 tbsp
Mixed herbs,
chopped
Salt and pepper
Garlic powder
For the cranberry-horseradish-sauce:
125 g
QimiQ Classic,
unchilled
200 g
Low fat quark [cream cheese]
100 g
Cranberry jam
20 g
Horseradish paste
Lime(s),
juice and finely grated zest
Method
1.
Cut the carrots, courgette and leek into strips.
2.
For the Fondue Chiniose, bring the vegetable stock to the boil and add the vegetables. Pour into the fondue pan.
3.
Arrange the meat on a plate with the gherkins, baby corn cobs and onions.
4.
For the dip sauces, whisk QimiQ Classic smooth. Add the low fat quark and flavouring ingredients, mix well and season to taste.