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Turkish Meat Fondue Recipe
|Veal cutlets/Scallops||1 Pound|
|Pork tenderloin||1 Pound|
|Chicken stock||4 1⁄2 Pint|
|Onion||1 , chopped|
|Green peppers||2 , seeded and chopped|
|Sweet dill pickles||2 Tablespoon, chopped|
|Chili sauce||3 Drop (Adjust Quantity As Per Taste)|
Calories 356 Calories from Fat 112
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 130.7 mg
Sodium 716.9 mg29.9%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.3 g5.2%
Sugars 7.9 g
Protein 41 g82.9%
Vitamin A 6.6% Vitamin C 71.1%
Calcium 2.9% Iron 9.6%
*Based on a 2000 Calorie diet
Fry the prepared onion, peppers and pickles in the butter until softened.
Add the remaining sauce ingredients, bring to the boil, and simmer for 5 minutes, stirring occasionally.
Pour into a small dish and leave to cool.
Pour the stock into a metal fondue pan and bring to the boil on the stove, then place on the spirit burner.
Spear the meat on fondue forks and dip into the stock for about 30 seconds.
Dip into the sauce and eat.
Serve with French bread and a selection of salads.