3 Easy Steps for Bourguignonne Fondue

Source: CanolaInfo

Burgundian fondue or fondue bourguignonne, vegetables and/or raw meats are cooked in a pot of simmering oil and served with a variety of delicious sauces.

	Photo credit: CanolaInfo

Ingredients

• Veggies (a few ideas): corn on the cob sections, onions, cauliflowerettes, broccoli stems, baby carrots, radishes, celery ribs, zucchini rounds, turnip sticks, mushroom caps, potato or squash cubes, baby pea pods. Hint: estimate 1 cup (125 mL) per person
• Meats (a few ideas): beef, pork, lamb, skinless chicken or turkey breast, shrimp, scallops, shellfish, and ham. Hint: estimate 1⁄4 lb - 1⁄2 lb (125 - 250 g) per person

Instructions

1. Fill fondue pot half full with canola oil (1/2 full). Heat oil to 325-375 degrees F (165-190 degrees C). REMINDER: ONCE OIL IS HOT, DO NOT MOVE THE POT.

2. Spear small piece of vegetable or cubed meat with skewer, pushing skewer through so it protrudes by x inch (1 cm) at the other end. The skewer can now rest on at the bottom of the pot, thus preventing food from sticking. Cook until desired doneness according to cooking time chart.

3. Remove food from fondue fork. Using dinner fork, dip cooked food in variety of sauces. Enjoy!

Veggie Preparation
Wash, trim, and cut into bite-size pieces. Hard vegetables may be parboiled for 1-3 minutes prior to fonduing to reduce the fondue cooking time. Veggies ideas: corn on the cob sections, onions, cauliflow- erettes, broccoli stems, baby carrots, radishes, celery ribs, zucchini rounds, turnip sticks, mushroom caps, potato or squash cubes, baby pea pods. Hint: estimate 1 cup (125 mL) per person.

Raw Meats, Poultry and Seafood Prep Preparation
Remove all visible fat from meat. Cut meat into bite-size pieces. Meat may be marinated for several hours prior to cooking in a fondue. Throughly wash seafood, and cut into pieces. Arrange meat and seafood on individual platters, cover, and refrigerate until ready to use. Some ideas for meats: beef, pork, lamb, skinless chicken or turkey breast, shrimp, scallops, shellfish, and ham. Hint: estimate 1⁄4 lb–1⁄2 lb (125–250 g) per person.

Fondue Cooking Times Chart!

	Food Cooking Time Vegetables 3-5 minutes Pork 1 minute Poultry 2 minutes Fish 30 seconds Lamb 1 minute Beef Rare 20 seconds Beef Medium Rare 30 seconds Beef Well Done 40 seconds

Food Safety Tips

1. Two-hour rule - food should not be left at room tem- perature for more than two hours. Better yet, serve meat, poultry and fish on beds of ice.

2. Always wash your hands, utensils and working sur- faces before and after handling raw meat. Since meat is served raw, ensure that there are appropriate uten- sils for serving each meat, and individual serving bowls to separate raw and cooked fondue meats for each guest.

3. Store vegetables/raw meat on separate plates at all times.

4. NO double dipping in sauces.

5. Fondue forks are strictly for cooking the food, NOT AN EATING UTENSIL.

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