Fondue Chinoise

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Light, social and endlessly dippable, this Swiss broth fondue is all about fine slices of meat, gentle broth and a table full of sauces.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Beef stock – 1 litre
• Chicken stock – 500 ml
• Dry white wine – 250 ml
• Bay leaf – 2
• Peppercorns – 1 tsp
• Thin beef slices – 400 g
• Thin chicken slices – 300 g
• Prawns – 250 g
• Mushrooms – 250 g
• Leek ribbons – 1
• Cooked potatoes – 500 g
• Herb sauce – for serving
• Garlic sauce – for serving
• Curry sauce – for serving

Method

Slice the meat, fish or vegetables into thin bite-size pieces so they cook quickly in the hot broth or oil. Arrange them on platters and keep any raw items chilled until serving.
Pour the mixed stocks with wine, bay and peppercorns into a fondue pot or deep pan and bring it to a gentle simmer. Taste the liquid and adjust the salt, acidity or spice before it goes to the table.
Set the pot over the burner and keep the heat steady so the liquid stays hot but does not boil violently. Give everyone fondue forks or small strainers for safe cooking.
Cook the pieces in small batches until just done; delicate seafood only needs a minute or two, while beef or chicken may need a little longer. Skim the broth if needed during dinner so it stays clear and appetising.
Serve the cooked pieces straight away with bread, rice, potatoes or dipping sauces, and keep topping up the broth if it reduces too far.