Andalusian fondue

Ingredients for Andalusian fondue

Instructions for Andalusian fondue

To prepare the Andalusian fondue recipe, please follow these instructions:

Cut liver into bite-sized pieces, season them with pepper and sherry and let them pull approx. ½ hour

Arrow and squeeze the garlic. Stir them in mayonnaisen along with the soured cream and season with salt and pepper.

Blanch the onions a few minutes skalotte, got them in cold water and willow them.

Cut bacon slices through the cross. Pack an onion and a prune into each piece of bacon and fix your with a toothpick.

Pour the væden from the artichoke hearts and share them into quarters. Pak artichoke hearts and liver into the bacon separately and put a toothpick in each package.

Heat the oil in a fondue pot. Plug the small packets on fondue fork and fry them in the oil. Take dental stikkerne out and DIP packages in garlic sauce.

A good spicy tomato paste, olives, vinegar pickled peppers, baguettes and red wine fits.