John Myers
Contents
show
Buschmann Fondue with Three Different Sauces and Potato Shandy
The perfect buschmann fondue with three different sauces and potato shandy recipe with a picture and simple step-by-step instructions.
Devil sauce
- 20 l Sunflower oil
- 6 Pc. Apple
- 4 Pc. Gherkins
- 1 pinch Sugar
- 2 tbsp Curry spice mix
- Salt and pepper
- 200 ml Mayonnaise
- 200 ml Tomato ketchup
- 100 ml Chutney
Banana sauce
- 3 Pc. Banana
- 200 g Cream cheese
- 250 ml Greek yogurt 10% fat
- 100 ml Sweet Chili Sauce
- Salt and pepper
- Paprika powder
Avocado sauce
- 3 Pc. Avocado
- 250 g Quark
- 2 tbsp Mayonnaise
- 2 tbsp Tomato ketchup
- 1 tsp Mustard
- Lemon juice
- Salt and pepper
- Paprika powder
Potato disgrace
- 1 kg Baby potatoes
- 2 Pc. Green peppers
- 2 Pc. Yellow peppers
- 2 Pc. Red peppers
- 500 g Cherry tomatoes
- 400 g Mushrooms
- 1 large Onion
- 4 Pc. Clove of garlic
- Salt and pepper
- Oil
- Seasonal herbs
Devil sauce
- Quarter the apples and grate them on a coarse kitchen grate, as well as the pickled cucumbers. Fold in the remaining ingredients and mix everything well. Season well, add a pinch of sugar if necessary. Chill in a closed container.
Banana sauce
- Finely press the ripe bananas with a fork, add the remaining ingredients and stir everything well. Chill in a closed container.
Avocado sauce
- Halve the avocados, remove the stone and peel out the pulp with a spoon. Mash it roughly with a fork. Immediately drizzle lemon juice over it so that the avocado paste does not turn brown. Add the remaining ingredients, mix everything well, season with spices and refrigerate in a closed container.
Potato disgrace
- Cook the baby potatoes al dente. Quarter and core the peppers and cut into pieces about 2 cm in size. Cut the mushrooms into slices. Halve the cherry tomatoes. Cut the onion into strips and sauté lightly in a little oil in a pan. Add the quartered potatoes and fry them until crispy. Add the paprika pieces and chopped garlic cloves and cook with them. Add the mushrooms and tomatoes last and finally season with salt and pepper. Sprinkle freshly chopped herbs on top before serving. Cut the game (oryx, kudu, zebra) into cubes to cook in the fondue.
Facebook Comments