Broth fondue

Step 1/4

• 135 g chicken breast medallions
• ½ orange
• 5 g ginger
• 100 g new potatoes (cooked)
• ½ head broccoli
• ½ zucchini
• 50 g brown mushrooms
• salt

• cutting board
• knife
• bowl
• fine grater

Cut chicken breast medallions into thirds and transfer to a bowl. Season with salt and add freshly grated orange zest and grated ginger. Set aside. Halve small cooked potatoes, cut broccoli into florets, slice zucchini, and halve the mushrooms. Place all into separate serving bowls and set aside.

Step 2/4

• 1 cloves garlic
• ¼ tsp salt
• 115 g mayonnaise
• ½ tbsp grainy mustard
• ¼ lemon
• salt
• pepper

• citrus press

Finely chop garlic and add salt. Use the side of your knife to press the garlic against the cutting board and create a paste. Mix garlic paste with half the mayonnaise. Mix the other half of the mayonnaise with the grainy mustard. Season both with salt and fresh lemon juice, and season the mustard dip with pepper.

Step 3/4

• ½ l beef stock
• 4 sprigs thyme

• fondue set

In a fondue pot over medium-high heat, boil the beef stock and thyme. Transfer to a fondue burner for serving, if desired.

Step 4/4

• baguette (for serving)

Cook the chicken and vegetables in hot broth and dip as desired. Enjoy with baguette!

Enjoy your meal!