1 750 ml bottle white wine
2 teaspoons Sel Gris French Sea Salt
(fine or coarse)
10 black pepper corns
2 garlic cloves, sliced
1 inch ginger, sliced
1/2 teaspoon chili flakes
For Dipping
Fresh tuna, prawns, chicken, broccoli cauliflower florets, baby sweet corn , snow peas and potatoes.
Combine the wine, Sel Gris and seasonings. Bring to a boil and let stand for I hour to let the flavors seep through the broth.
Prepare your selection of meats and vegetables by cutting into bite sized pieces. Arrange on platter to serve at the table. Keep raw meat/seafood and vegetables separate.
Strain the broth mixture and bring broth back to a boil. Pour into fondue pot.
Serving
At the table, place the meat and vegetables into the broth, fondue style, and cook.
Serve with dipping sauces of your choice and a green salad or fresh fruit.
Be sure to keep the raw and cooked meat/seafood separate while eating.
Posted: 9/24/2009 2:52:18 PM