Ingredients
For 4 portions
2
Carrot(s)
1
Zucchini
0.5
Leek
2000ml
Clear vegetable stock
800g
Beef fillet, chopped
100g
Pickled gherkins
100g
Baby corn cobs
100g
Pickled cocktail onion(s)
For the curry sauce:
125g
QimiQ Classic, room temperature
300g
Low fat quark [cream cheese]
3tsp
Curry powder, mild
Salt and pepper
Cayenne pepper
For the cocktail sauce:
125g
QimiQ Classic, room temperature
300g
Low fat quark [cream cheese]
4tbsp
Tomato ketchup
1tsp
Brandy
Tabasco sauce
Salt and pepper
For the herb sauce:
125g
QimiQ Classic, room temperature
300g
Low fat quark [cream cheese]
5tbsp
Mixed herbs, minced
Salt and pepper
Garlic powder
For the cranberry-horseradish-sauce:
125g
QimiQ Classic, room temperature
200g
Low fat quark [cream cheese]
100g
Cranberry jam
20g
Horseradish paste
Lime(s), juice and finely grated zest
Preparation
- Cut the carrots, courgette and leek into strips.
- For the Fondue Chiniose, bring the vegetable stock to a boil and add the vegetables. Pour into the fondue pan.
- Arrange the meat on a plate with the gherkins, baby corn cobs and onions.
- For the dip sauces, whisk QimiQ Classic smooth. Add the low fat quark and flavoring ingredients, mix well and season to taste.
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