Recipes - Lagrange 349 005 Betriebsanleitung

FONDUE Recipes
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(For models REF 349 006, REF 349 002, REF 349 001)
FONDUE BOURGUIGNONNE (fondue pot)
Purchase 150 to 200 g of beef per person (filet, ribeye or
trimmed rump steak) and have the butcher cut it into 2 cm
cubes . 1/2 l oil seasoned with herbes de Provence .
Serve the meat with capers, pickles, onions, mustard, ketchup
and other sauces .
Note: for the Deluxe Fondue model REF 349 002, you may serve
the sauces in the sauce bowls that sit in the rotating base.
FONDUE SAVOYARDE
Basic ingredients for six: 400 g Comté cheese
400 g Gruyère ; 3 dl dry white wine ; 1 glass kirsch ; 1 spoon
starch ; 1 clove garlic ; pepper or nutmeg to taste ; plenty of
stale bread cut into large cubes .
Rub the inside of the fondue pot with the garlic clove . Cut the
cheese into small cubes or grate . Place the cheese in the fondue
pot with the wine and bring to a boil over low heat while stirring
constantly with a wooden spoon . Thin the starch with the kirsch
and then pour the mixture into the fondue while continuing to
stir . The fondue should look creamy, smooth and uniform . Add
the pepper or nutmeg .
CHINESE FONDUE
Basic ingredients: 150 to 200 g white meat (chicken, veal or
pork) per guest, cut into small pieces ; 1/2 l of chicken bouillon
flavoured with a little sherry .
Place the meat pieces on forks and in the bouillon and cook as
for the Fondue Bourguignonne . Serve soy sauce or other Chinese
sauces on the side along with rice seasoned with bouillon .
; 400 g Emmental
58
SEAFOOD FONDUE
Basic ingredients: 200 g fish (e .g ., monkfish, sole, bass) per
; diced (keep the heads and bones for the court-
person
bouillon) ; 1 onion ; 2 cloves ; 1 herb bouquet (bay leaf,
parsley, thyme, celery) ; 10 juniper seeds ; 75 cl dry white wine ;
2 lemons ; salt and pepper .
Preparing the court-bouillon: place the fish heads and bones in
a pan with 25 cl of water and the onion, herb bouquet, juniper
seeds and cloves . Cook for 30 to 40 minutes . During cooking,
cut the remaining fish into pieces and squeeze the lemons over
them . When the court-bouillon is ready, strain it into the fondue
pot; do not bring to a boil . Dip the fish pieces into the bouillon
and serve with remoulade sauce and rice .
Break the chocolate into pieces and heat with the butter and
crème fraîche in the fondue pot over low heat stirring with a
wooden spoon until smooth and uniform . Add the cinnamon,
orange zest and rum .
WOK Recipes
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(For models REF 349 006 and REF 349 005)
Note: for all of the following recipes, you may keep your food
warm in the wok directly on the table (thermostat on 2/3).
Use the warming grill to separate selected foods for easier
access when serving, such as pieces of meat, fish or
prawns.
The tongs and spatula supplied with the appliance can be
used to simplify preparation and service.
TAJINE OF LAMB WITH PRUNES
Ingredients for four: 300 g prunes ; hot tea ; 300 g onion, diced;
olive oil ; 1 kg lamb shoulder, cut into pieces ; 1 clove garlic ;
1/2 tsp cinnamon ; 1/2 teaspoon ginger ; 1 dosette (very small