Fondue evening

When the weather gets more and more miserable, life can be made more bearable with good food so we decided to cook some fondue Bourguignonne a.k.a. meat fondue.
I prefer the cheese version (seen as the original fondue) but hubbie don't like it at all.. :(
Anyway this one is just as enjoyable and maybe more suited for two people since the leftovers can be refrigerated and re-used.

FONDUE BOURGUIGNONNE

Sunflower oil (the amount depends on the size of your fondue pot). Fill the pot a little less then half full.

about 200g of meat / person. Make sure that the meat is tender and fresh.

We had:

• tenderloin of beef au naturel & marinated
• tenderloin of lamb au naturel & marinated

Pork and chiken are not very good choises since they should be thurly cooked when you eat them and that migth take a while with the fondue pot. Also with raw chicken there is always the risk of salmonella.

With the veggies and sauces there'sno limit so feel free to use your imagination.

For dipping we had:

• sliced fresh button mushrooms
• cauliflower
• sweet potatoes 
• raw onions
• chorizos 

For the other condiments we had:

• aioli
• barbeque sauce spiced with some tabasco
• potatoes parisienne
• lettuce
• pickels
• cherry tomatoes
• baquette
• mushroom salad

Marinade for the beef

• olive oil
• 2 gloves of garlic
• 2 tbls fresh parsley
• 1 tbls fresh marjoram
• crushed black peppers
• 2 tbls f lemon juice

mix ingredients and cover the meat with the marinade. Allow to sit for about an hour.

Marinade for the lamb

• same as abowe but I changed the marjoram to fresh thyme and added one glove of garlic

Aioli -

I use the canned mayo for aioli since with the garlic and lemon you can barely taste the difference, but make sure it is the real deal and not one of those yoghurt minus 15% fat stuff  :)

• 1 cup of mayo
• 2-3 gloves of garlic chrushed and chpped to very fine
• 3 tbls of lemon juice

mix and let the flavours to even for 10-20 minutes.

Mushroom salad - 

This might be hard to prepare for those not living in Finland since the mushrooms need to be salted (and that's a whole other story)

• 5 dl of salted mushrooms
• 1 jar of heavy sour cream
• 1 small onion finely chopped

Let the mushrooms soak in water for couple of hours so that all the excess salt will wear off, rinse well.
Chop the onions and mushrooms and mix with sour cream. Allow to rest for an hour.

Enjoy in good company with full bodied red wine :)