Fondue Chinoise with Dip Sauces from Micha Schärer

Dips and Spreads
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Ingredients for 4 portions
  • 2 Carrot(s)
  • 1 Zucchini
  • 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, room temperature
  • 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, room temperature
  • 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, room temperature
  • 300 g Low fat quark [cream cheese]
  • 5 tbsp Mixed herbs, minced
  • Salt and pepper
  • Garlic powder
  • For the cranberry-horseradish-sauce:
  • 125 g QimiQ Classic, room temperature
  • 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 a 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 flavoring ingredients, mix well and season to taste.