Social meat fondue with four dips

Name: Social meat fondue with four dips
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 2 red chillies; 3 Limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON demerara sugar; 5-6 Tbsp Olive oil; 1 Lemon; 3 Garlic cloves; 175 g lactose-free sour cream; 50 g black and green olives, without stone; 7-10 Tbsp Sugar; 100 g Horseradish (glass); 150 g Plum jam; 1 small bunch of mixed herbs for Frankfurt sauce; 250 g lactose-free yoghurt; 1 Onion; 400 g mixed minced meat; 1 egg (size M); 1 TABLESPOON lactose-free low-fat curd; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Sweet peppers; 7-10 Tbsp approx. 400 g each of pork, beef and turkey fillet; 1 l Vegetable oil for frying

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

2 red chillies
3 Limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON demerara sugar
5-6 Tbsp Olive oil
1 Lemon
3 Garlic cloves
175 g lactose-free sour cream
50 g black and green olives, without stone
7-10 Tbsp Sugar
100 g Horseradish (glass)
150 g Plum jam
1 small bunch of mixed herbs for Frankfurt sauce
250 g lactose-free yoghurt
1 Onion
400 g mixed minced meat
1 egg (size M)
1 TABLESPOON lactose-free low-fat curd
2 TEASPOONS medium hot mustard
7-10 Tbsp Sweet peppers
7-10 Tbsp approx. 400 g each of pork, beef and turkey fillet
1 l Vegetable oil for frying

Directions

1
For the chilli-lemon dip, wash the chillies, dab dry. Cut one pod into rings, removing the seeds. Cut open the other pod and scrape out the seeds. Roughly chop the pod.
2
Halve the limes and squeeze them. Season the juice with salt, pepper and brown sugar, fold in the oil. Stir in chopped chilli pepper and chilli rings. For the olive aioli, cut the lemon in half and squeeze it.
3
Peel the garlic and press it through a garlic press. Mix with sour cream and lemon juice. Coarsely chop the olives, put something aside for garnishing. Fold the remaining olives into the sour cream mixture. Season to taste with salt, pepper and sugar.
4
Pour the dip into a bowl and garnish with set aside olives. For the horseradish-plum sauce, mix horseradish and plum puree, season to taste with sugar and pepper. For the Salsa Verde, wash the herbs, dab dry and pluck leaves from the stalks.
5
Put some leaves aside for garnishing. Coarsely chop the remaining herbs and mix with yoghurt. Season to taste with salt, pepper and sugar. Pour the dip into a bowl and garnish with some of the leaves set aside.
6
Peel the onion and grate finely over the mince. Add egg, curd cheese and mustard, knead everything and season with salt, pepper and paprika powder. Form small meatballs from the mixture. Wash the meat, dab dry and cut into bite-sized pieces, season with salt.
7
Arrange meat and meatballs separately on a plate, garnish with remaining herb leaves. Heat the oil in the fondue pot on the stove. Place on the chef's plate. At the table, cook the meat and meatballs in portions in the hot oil for 3-4 minutes using the forks.
8
The prepared dips and rustic baguette (ask the baker for the lactose-free variety) taste great with it.