Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 1 litre chicken Stock
- 2 tablespsoon sake or dry white wine
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated or very finely chopped
- 3 tablespoons soy sauce
- 250g scallops, cut into 3mm thick slices
- 250g large prawns (shrimp), de-veined and shelled
- 250g halibut (or other firm fleshed fish), cut into bite-sized pieces
- 500g assorted raw vegetables, cut into bite-size pieces, e.g. carrot sticks, cauliflower, broccoli, courgette slices, etc.
|
|
What To Do
 In a large saaucepan, mix the chicken stock, sake or white wine, garlic and ginger.
Bring to a boil, then reduce the heat and simmer for about 30 minutes.
Meanwhile, in a suitably sized saucepan, cook the vegetables in boiling salted water for about 3-4 minutes only.
Drain the vegetables and arrange on serving plates. Keep refrigerated until fondue time - do the same with the seafood.
Transfer the broth into your fondue pot, and set at an appropriate heat for a gentle simmer.
If the broth is too hot, it will evaporate. If it's not hot enough, your food will take a long time to cook.
Keep any left-over broth in the saucepan on the stove on low heat in case you need to replenish the fondue pot.
Using fondue forks, cook pieces of vegetable, fish or seafood in the broth until cooked to your liking.
|
|
