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Fondue Bourguignonne

670 calories per serving

ingredients

serves 8
1 kg (2 lb) topside or rump of beef
250 ml (8 fl oz) tomato ketchup plus 300 ml (1/2 pint)
4 tablespoons condensed milk
4 tablespoons mango chutney
1 tablespoon paprika
2 tablespoons single cream
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
4 tablespoons mayonnaise
1 pickled cucumber
16 stuffed green olives
2 litres (3 1/2 pints) neutral flavoured oil

method

1. Cut the meat into 3 cm (l 1/2 in) cubes. Stir the 250 ml (8 fl oz) of tomato ketchup with the condensed milk.

2. Chop the mango chutney and mix it with the paprika and cream. Stir the herbs into the mayonnaise. Finely chop the cucumber and mix it with 150 ml (1/4 pint) of the remaining tomato ketchup. Finely chop the olives and stir them into the remaining ketchup.

3. Serve each sauce in a small bowl.

4. Heat the oil on the hob in a metal or enamel fondue pot until it begins to simmer. Place the pot over a spirit lamp on the table and regulate the flame to keep the oil at simmering point.

5. Fry the meat in the oil on fondue forks and dip into the sauces.

Serve with: French bread and a red Burgundy wine.

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