Fondue with kiwichutney appleselish, raiti and coriander pesto

Ingredients for Fondue with kiwichutney appleselish, raiti and coriander pesto

Instructions for Fondue with kiwichutney appleselish, raiti and coriander pesto

To prepare the Fondue with kiwichutney appleselish, raiti and coriander pesto recipe, please follow these instructions:

Peel the kiwi, cut them into slices and divide them into quarters. Cut the apricots into small strips. Bring kiwi, apricot, raisins, chili, ginger, lime and sugar to the boil under the lid, simmer for 5 minutes for low heat and allow to cool.

Æblerelish:
Bring apple boats, onion boats, chopped dates, tomato sauce, honey and sherry in the boil and let it boil approx. 15 minutes until the liquid is almost evaporated. Taste with vinegar vinegar.

Raiti:
Remove the kernels from the cucumber and cut it into small thin spells. Stir cucumber, garlic, mint and yogurt together and season with salt and pepper.

Coriander Pesto:
Blend coriander, pine nuts and sesame oil and season with salt and pepper.

fondue:
Bring water, fond, sherry and soya to the boil and cook the foie gras before serving.

Arrange the different kinds of meat, cocktail sausages and bacon on a dish and make a dish of different vegetables. Put the various sauces on the table with rice, a delicious salad, bread, meat and vegetables. Put the meat and vegetables on the fondue glands and cook it in the fondue pot.

tips:
Of course, the poultry can be replaced with oil if you prefer the meat to be fried.