Oil Fondue

Ingredients

• 250 g green asparagus
• 600 g Chicken breast fillet
• 1 bundle sage
• 125 g thinly sliced Parma ham
• 600 g beef fillet (center cut)
• 80 g green olives (pitted)
• 12 sun‑dried tomatoes in oil
• 400 g fresh mini sausages
• 800 g mixed vegetables (e.g., spring onions, oyster mushrooms, button mushrooms, pumpkin, artichoke hearts)
• 1 l oil for frying
• 2 thin baguettes
• 3 large red bell pepper halves
• 1 medium cooked potato
• half an organic orange
• tomato ketchup (3 tbsp each)
• 1 tbsp Sunflower oil
• 2 tsp vinegar
• Salt
• ground black pepper
• 1 tsp Honey
• Tabasco sauce
• 1 Shallot
• 1 hard‑boiled egg
• 4 small pickles
• 2 tbsp chives ribbons
• 1 tbsp capers
• 1 tsp Mustard
• 150 g yogurt
• 3 tbsp mayonnaise
• 2 tsp lemon juice
• Salt
• ground black pepper
• 100 g heavy cream
• 2 tsp Curry powder
• 2 tbsp lemon juice
• 100 g Sour cream
• 100 g apple sauce
• Salt
• ground black pepper
• a pinch of sugar
• 150 g sheep cheese
• 4 tbsp heavy cream
• 1 Garlic clove
• 1 tbsp finely chopped mint
• 2 tbsp finely chopped parsley
• Salt
• ground black pepper
• 1 tsp lemon juice

Instructions

1. 1.

   Wash asparagus, peel the lower third, trim ends and cut into ~4 cm pieces. Boil in salted water for about 10 minutes, drain, rinse with cold water, and let dry. Cut chicken fillets into ~2 cm cubes. Place one sage leaf on each cube, wrap tightly with ham, and slice crosswise.

2. 2.

   Cut beef fillet across the grain into ~0.5 cm thick slices, then halve them crosswise. Pat asparagus, olives, and tomatoes dry and alternately wrap them around the meat slices; cut the rolls crosswise.

3. 3.

   Clean, wash, peel as needed, and cut vegetables (except potatoes) into bite‑sized pieces. For serving, fill the fondue pot with oil and heat on the stove until small bubbles rise from a wooden spoon stick held in the oil. Place the pot over a warming stand and arrange all ingredients.

4. 4.

   Oil fondue: Skewer or place items in a fondue basket as desired and cook in hot oil.

5. 5.

   Dips: Wash peppers, quarter them, remove white membranes, dice. Dice potato. Blend both with orange juice. Stir in ajvar, tomato ketchup, and oil. Season with vinegar, salt, honey, and Tabasco; adjust spiciness. Garnish with fine pepper strips if desired.

6. 6.

   Prepare a shallot by peeling and dicing finely. Peel the egg and finely chop. Dice pickles. Chop capers. Mix yogurt with mayonnaise and mustard. Add shallot, egg, and pickles; season with lemon juice, salt, and pepper; adjust spiciness. Garnish with chopped egg and chives ribbons if desired.

7. 7.

   Take 2 tbsp of cream, mix with curry powder. Add lemon juice, sour cream, and apple sauce; stir in. Season with salt, pepper, and sugar; adjust spiciness. Whip remaining cream stiffly and fold in. Garnish with apple pieces and dust with curry powder if desired.

8. 8.

   Crush feta and blend with cream. Press garlic into the mixture. Stir in chopped herbs; season with salt and pepper; adjust spiciness. Garnish with mint leaves as desired.