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Meat fondue with seasoned stock and sweet potatoes
35 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 553
  • Fat about 15g
  • Carbohydrates about 45g
  • Protein about 57g
This is needed
This is needed for 4 people
Sweet potato fries
  • 1 kg sweet potato
  • 2 tbsp olive oil (e.g. Fine Food Olive Oil)
  • 0.5 tsp organic lemon, use grated zest only
  • 1 sprig rosemary, finely chopped
  • 1 tsp sea salt
  • 1.5 litres vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
  • 2 tbsp soy sauce (e.g. Fine Food Fukushima Shortlist)
  • 1 tbsp cane sugar
  • 1 tbsp lime juice
  • a little pepper
  • 0.5 cinnamon stick
  • 2 sprigs rosemary
  • 1 cm ginger
  • 500 g beef rump, cut into slices approx. 1/2 cm thick
  • 500 g veal steaks (elbow or thick flank), cut into slices approx. 1/2 cm thick
  • 1 garlic clove
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And that's how it's done
And that's how it's done
Sweet potato fries
To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.
Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table. Arrange the meat on a platter. Serve with the chips and sauces.