Turkish Meat Fondue
|Veal cutlets/Scallops||1 Pound|
|Pork tenderloin||1 Pound|
|Chicken stock||4 1⁄2 Pint|
|Onion||1 , chopped|
|Green peppers||2 , seeded and chopped|
|Sweet dill pickles||2 Tablespoon, chopped|
|Chili sauce||3 Drop (Adjust Quantity As Per Taste)|
Cut the meats into thin slices and place in separate bowls.
Fry the prepared onion, peppers and pickles in the butter until softened.
Add the remaining sauce ingredients, bring to the boil, and simmer for 5 minutes, stirring occasionally.
Pour into a small dish and leave to cool.
Pour the stock into a metal fondue pan and bring to the boil on the stove, then place on the spirit burner.
Spear the meat on fondue forks and dip into the stock for about 30 seconds.
Dip into the sauce and eat.
Serve with French bread and a selection of salads.