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🍽️ Meat Fondue with Three Dips

687 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• oranges 1 pc.
• olive oil 4 tbsp
• paprika, sweet 0.5 tsp
• marjoram, dried 0.5 tsp
• pepper, black ground pinch
• turkey breast fillet 500 g
• ham goulash from pork 250 g
• chicken breast fillets 250 g
• whipping cream 150 g
• mustard 4 tsp
• salt pinch
• mango 1 pc.
• peanuts, roasted and salted 3 tbsp
• yogurt, plain 150 g
• mayonnaise 5 tbsp
• curry powder 0.5 tsp
• cayenne pepper pinch
• olives, green 30 g
• tomatoes, dried 50 g
• capers 1 tsp
• almonds, ground 25 g
• cream cheese, plain 100 g
• sugar pinch
• frying oil 1 L
• pickles 8 pc.

Instructions

1. 1. Peel the garlic and chop it finely. Wash the orange and grate about 1 tsp of the zest. Mix the garlic with olive oil, paprika powder, the orange zest, marjoram and pepper in a bowl.
2. 2. Wash the turkey breast, pat it dry and cut it into cubes. Mix the pieces with the marinade and place them covered in the refrigerator. Also wash the pork fillet and chicken breast, pat them dry, cube them and place them in the fridge as well.
3. 3. Whip the cream in a bowl until almost stiff. Add the mustard and whip the mixture until completely stiff. Season with salt and pepper.
4. 4. Peel the mango, cut the flesh off the pit and dice it finely. Chop the peanuts. Mix both in a bowl with half the amount of yogurt and mayonnaise, season with curry, cayenne pepper and salt.
5. 5. Drain the olives, dried tomatoes and capers and roughly puree them in a tall container. Mix them with almonds, cream cheese and the remaining yogurt. Season the mixture with salt, pepper and a little sugar.
6. 6. Heat sunflower oil in a fondue pot. Serve the meat, the dips and pickles alongside. Enjoy your meal! Tip: This goes well with [recipeLink=145188]!

Nutrition per serving

• kcal: 687
• Protein: 42 g · Fett/Fat: 51 g · Carbs: 18 g