Meat Fondue with Various Sauces

Ingredients

• 1.5 l frying oil
• 400 g beef fillet
• 300 g lamb loin fillet
• 400 g veal fillet
• 400 g mixed pickles (from jar)
• 200 g mixed leaf salad
• 3 small tomatoes
• 2 artichoke hearts (from jar)
• 50 g black olives
• 2 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 100 g sugar
• 1 tsp salt
• 6 tbsp vinegar
• 2 thick tsp sambal oelek
• 5 tbsp tomato paste
• 1 tsp Cornstarch
• 5 garlic cloves
• 2 red chili peppers
• Salt
• 1 egg
• 200 ml olive oil
• 1 ripe Mango
• 2 tsp Curry powder
• Salt
• 1 egg
• 200 ml oil
• 150 g ajvar (pepper paste)
• shallots (1 each, peeled, finely chopped)
• garlic cloves (1 each, peeled, finely chopped)
• 2 tbsp balsamic vinegar
• 3 tbsp oil

Instructions

1. 1.

   Separate salad leaves, wash, rinse, dry and tear into bite-sized pieces. Wash tomatoes and cut into small cubes. Quarter artichoke hearts.

2. 2.

   Mix vinegar, salt, pepper and oil; combine with salad just before serving.

3. 3.

   Add sugar, salt, vinegar, sambal oelek and tomato paste to a small pot. Stir until boiling.

4. 4.

   Whisk cornstarch with 2 tbsp water until smooth, pour into tomato sauce, bring to boil and thicken, then cool.

5. 5.

   Peel garlic, slit chili peppers lengthwise, remove seeds and wash. Blend both, add a pinch of salt and the egg, blend again. Gradually drizzle oil first drop by drop, then in a thin stream, whisk until mayonnaise forms; season.

6. 6.

   Peel mango, cut into wedges, puree with curry powder, add a pinch of salt and the egg, blend again. Slowly add oil as before to create mayonnaise; season.

7. 7.

   Combine all ingredients in a bowl, mix well, taste and adjust seasoning.

8. 8.

   Heat oil for serving, pour into a fondue pot and keep warm over a hotplate.

9. 9.

   Arrange meat on a platter.

10. 10.

    Place mixed pickles in a bowl.

11. 11.

    Dress salad with vinaigrette.

12. 12.

    Serve sauces in small bowls and garnish as desired.