Fondue with Dips

Ingredients

• 300 g lamb meat (from the leg)
• 300 g veal fillet
• 300 g chicken breast fillet
• 1 l clear beef broth
• 1 Organic Orange
• 1 Organic lemon
• 75 ml clear vegetable broth
• 1 tbsp mustard
• Salt
• Cayenne pepper
• 250 g red currant jelly
• 3 Tbsp finely chopped chervil leaves
• 1 tsp grated organic lemon zest
• black pepper (freshly ground)
• 125 g soft butter
• 1 Shallot
• 2 Tomatoes
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped basil
• 2 Tbsp finely sliced chives
• 150 g crème fraîche
• 200 g yogurt (3.5% fat)
• 1 tsp white wine vinegar
• 2 tsp Olive oil

Instructions

1. 1.

   Cut all meats (without fat and tendons) into bite‑sized cubes and arrange them on a platter. Cover and refrigerate until serving.

2. 2.

   For the currant sauce, wash the orange and lemon hot, dry them, grate their peels, and squeeze out the juice. Mix juices and peels with mustard, salt, and cayenne pepper. Warm the beef broth and currant jelly over low heat while stirring, let it reduce slightly, then stir in the juice mixture.

3. 3.

   For the chervil butter, knead chervil and lemon zest into the butter with a pinch of salt and pepper. Refrigerate until serving.

4. 4.

   For the herb sauce, peel and finely chop the shallot.

5. 5.

   Briefly blanch tomatoes in boiling water, quarter them, remove seeds, and dice finely. Whisk crème fraîche with yogurt, vinegar, and oil. Fold in the shallot, tomatoes, and herbs; season with salt and pepper.

6. 6.

   Heat beef broth in a pot. Transfer to the fondue pot over a burner and keep hot. Thread meat cubes onto skewers and cook them in the hot broth. Serve with sauces and baguette slices.