Main Dish
Cottage Fondue
Ingredients
Broth & sauces
1 container of Beef-Onion fondue broth
1 slice bacon, diced (optional)
A few stalks of green onion, cut into chunks (optional)
3 or more jars of Canton® Fondue Sauces: Bourguignonne, Béarnaise, Three Pepper or other.
Toppings
Proteins
Choose 3 or more of the following proteins:
250 g (1/2 lb) beef, sliced
250 g (1/2 lb) chicken, sliced
250 g (1/2 lb) raw shrimp, peeled
250 g (1/2 lb) scallops, fresh or thawed
250 g (1/2 lb) meatballs stuffed with cheese (recipe follows)
250 g (1/2 lb) Italian sausage, semi-cooked and sliced
Vegetables
Choose 3 or more of the following vegetables:
500 mL (2 cups) baby potatoes, precooked
1 package snow peas
500 mL (2 cups) broccoli florets
500 mL (2 cups) cauliflower florets
500 mL (2 cups) carrots, thinly sliced
500 mL (2 cups) diced peppers of any colour
500 mL (2 cups) cherry tomatoes
Other
1-2 baguettes, cubed
Stuffed meatballs
250 g (1/2 lb) ground beef
Garlic powder, salt and pepper
125 g (¼ lb) cheddar or mozzarella cheese, cut into 1.25 cm (1/2 in) cubes
Directions
Broth & Sauces
- In a saucepan, fry the diced bacon, if using. Pour in Canton® broth and bring to a boil.
- Meanwhile, arrange meats and vegetables on serving plates. If serving poultry, use a separate plate. Place the vegetables on a large serving platter.
- Place the baguette cubes in a basket.
- Transfer the hot broth to the fondue pot and place on the stove in the centre of the table. Sprinkle the green onions. Your guests can then choose the food of their choice, cook it in the broth and enjoy it with a choice of sauces.
Stuffed meatballs
- In a bowl, combine ground beef and seasonings.
- Take a tablespoon of the mixture and spread in your hand. Place a cube of cheese in the middle, close the meat and roll into a ball. Repeat with remaining ingredients. Arrange on a serving plate or bowl.
Tomorrow, enjoy leftovers as an omelette!
Do you have any fondue leftovers? The next day’s breakfast will prove even more delicious! In terms of ratio, plan about 10 eggs for 6 people.
Preparation
- Sauté diced meat and vegetables in a little olive oil and butter, then pour into a lightly buttered casserole dish.
- Beat eggs with milk, salt and pepper and pour into the dish. Sprinkle with grated cheese and bake at 180°C (350°F) for 45 minutes.
- Enjoy with thick slices of baguette from the day before.
