Poultry fondue
- 4 EL Salad mayonnaise
- 2 EL Apricot jam
- Salt
- pepper
- 150 g Crème fraîche
- 2-3 EL medium hot mustard
- 1 EL pickled peppercorns
- Curry
- 1 onion
- 1 clove of garlic
- 1 pack (370 g) Tomato pieces with herbs
- 1-2 TL Sambal Oelek
- 1 kg Poultry fillet (e.g. B. duck breast, chicken fillet, turkey breast)
- 750 g Broccoli
- 250 g mushrooms
- 200 g flour
- 1/2 Package Baking powder
- 4 eggs
- 75 ml Oil
- Cayenne pepper
- 1 kg Frying fat
- herbs un d fruits
45 minutes
light
- 1.
- Mix the mayonnaise and jam for the sauces. Season with salt and pepper. Mix the crème fraîche, mustard and pickled pepper. Season to taste with salt, pepper and curry. Peel and finely chop the onion and garlic. WithMix the chunky tomatoes. Season to taste with salt and sambal oelek. Wash the poultry, pat dry, cut into bite-sized pieces. Clean and wash broccoli and cut into small florets. Clean and wash the mushrooms. For the dough, mix the flour, baking powder, eggs, oil and 1/4 liter of water to a smooth dough. Season with salt and cayenne pepper. Heat the frying fat. Pull the meat and vegetables through the batter, drain a little and fry in the hot fat. Serve everything garnished with fresh herbs and fruits as you like
1 person approx.:
- 800 kcal
- 3360 kJ
- 68 g protein
- 35 g fat
- 48 g carbohydrates
Leave A Comment