Poultry Fondue

Dry meat and cut into bite-sized cubes. Heat frying fat in a fondue pot to 180 °C.

Place meat cubes on fondue forks and fry in oil in hot fat.

For the sauce, clean and rinse the vegetables, cut the peppers into fine strips, the spring onions into rings, drain the pineapple in a sieve, collect the juice and cut the pineapple into pieces.

Remove peel from garlic clove and shallot, chop finely and sauté in hot fat. Mix the remaining ingredients with the pineapple juice until smooth, add and briefly bring to the boil.

Add vegetables and pineapple pieces and cook for about 2 minutes. Season everything again with the spices and let it cool down.

Other dishes: Leaf salads, white bread and various sauces.

Tip: Stock up on high-quality spices – it pays off!

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