Fondue

A recipe for fondue. Why a recipe? You just take meat, cut it into cubes, heat the fat and that's it.☺
I have often been asked what side dishes I make with fondue. And that's exactly what this is about. How to prepare the meat (which meat at all?) itself is not really the issue here. That's up to everyone and, above all, everyone has their own traditional opinion. Some do it in meat stock, some in vegetable shortening (such as Biskin/Crisco) and some in oil. And when it comes to meat - I actually only like it with beef fillet, which would apparently cause horror in France. And how do you heat it? Here there's the electricity faction and the gas faction - I have a pot that takes electricity to it, but actually find gas more sympathetic.

Attention: Preparation time min. 3 hours for the Baguettes!

Preparation You'll need: A fondue pot (gas, electric) Several small bowls and dishes, plus, if you want to make baguettes with it, the necessary equipment.
Ingredients (for 2 persons) Fillet of beef - if you do my full programme of side dishes, then approx. 500-550 g, otherwise simply a little more. 1 litre of fondue oil - I always buy this in France: it's a litre bottle with oil and a bunch of herbs (including thyme, rosemary, bay leaf).
Side dish 1 - Carrot cream 2 medium carrots approx. 150-200 g Turkish or Greek yoghurt (10% fat) 2 cloves of garlic 1-2 pinches of salt Olive oil and a little bit Italian parsley
Side dish 2 - Greek farmer salad 7 each black and green olives, preferably without stone 1 Tbsp chopped onion 1 clove of garlic 50 g feta cheese 2-3 small tomatoes 1/4 red bell-pepper 2 EL white wine vinegar 6-7 Tbsp good olive oil Salt, some ground pepper
Side dish 3 - Garlic cream 2 Tbsp mayonaisse 2 Tbsp Miracle Whip 3-5 cloves of garlic Fresh thyme, if at hand
Side dish 4 - Baguettes (have the recipe ready for this, I'm not writing anything about the preparation here) 345 mL tepid water 17 g yeast 430 g wheat flour or a mixture of 375 g normal and, for example, 55 g wholemeal flour 13 g salt
Preparation of the yoghurt-carrot cream Thinly slice 2 medium carrots (if using thick carrots, first cut them in half lengthwise) and fry in plain olive oil in a pan over a good medium heat (6) until dark brown - this will take some time (40 to 50 minutes). While the carrots are slowly roasting (stir often!): Whisk 150-200 g yoghurt, add 2 cloves of garlic (sliced), add 1-2 pinches of salt. Mix well and cover and put in the fridge. Prepare the Greek farmer salad Prepare the garlic cream Once the carrots are ready, spoon them into the prepared yoghurt, sprinkle with some chopped parsley and cover and refrigerate.
Preparation of the farmer salad To mix all ingredients, taka a large bowl: Break the feta cheese into small pieces. Cut the rest into small pieces - if you want, you can cut the olives, too (I don't). Add all the ingredients to the bowl with the feta cheese. Pour the vinegar and the olive oil over it, mix it well with a spoon, then add salt and pepper to your liking. Put the salad into the fridge for 30 to 60 minutes.
Preparation of the garlic cream In a small bowl, place 2 Tbsp mayonnaise and Miracle Whip and 3-5 finely chopped garlic cloves and fresh thyme. Stir well and place in the refrigerator.
Preparation of the Baguettes As I said, use the corresponding recipe! ATTENTION: You must start 3 hours beforehand!