bouillon
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Ingredients
FRAGRANT BROTH WITH HERBS
- 3 x 900 ml containers of chicken stock (2.7 litres)
- 250 ml (1 cup) white wine
- 80 ml (1/3 cup) maple syrup
- 1 bay leaf
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 15 ml (1 tablespoon) tourtière spices
- 2 onions, chopped
- 15 ml (1 tablespoon) minced garlic
- Salt and pepper to taste
MARINATED TURKEY STRIPS
- 1 kg (2.2 lb) turkey breast, cut into strips
- 60 ml (1/4 cup) white wine
- 15 ml (1 tablespoon) tourtière spices
- 10 ml (2 teaspoons) minced garlic
- 125 ml (1/2 cup) minced shallots
- 60 ml (1/4 cup) minced fresh parsley
- 10 ml (2 teaspoons) minced thyme
- 1 bay leaf
- Salt and pepper to taste
CRANBERRY AND ORANGE COMPOTE
- 15 ml (1 tablespoon) canola oil
- 1 onion, finely chopped
- 15 ml (1 tablespoon) grated ginger
- 10 ml (2 teaspoons) minced garlic
- 500 ml (2 cups) fresh cranberries
- 250 ml (1 cup) orange juice
- 1 small cinnamon stick
- 125 ml (1/2 cup) maple syrup
- 125 ml (1/2 cup) dried cranberries
- Salt and pepper to taste
SUGGESTED INGREDIENTS
- Baby potatoes, asparagus, broccoli, cremini mushrooms, courgette, peppers, blanched butternut squash cubes.
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Preparation
- To marinate the turkey: In a bowl, combine the marinade ingredients. Add the turkey, stir and cover. Let marinate in the refrigerator for 4 to 6 hours>
- For the compote: Heat the oil over medium heat. Sauté the onion, ginger and garlic for 1 minute. Add the cranberries with the orange juice, cinnamon stick, maple syrup and dried cranberries. Season with salt and pepper. Bring to a boil and simmer over low-medium heat for 25 to 30 minutes, until the consistency of a compote is achieved. Let cool and refrigerate.
- For the fragrant broth: Place all the broth ingredients in a pot and bring to a boil. Simmer over low-medium heat for 25 minutes. Strain the broth through a sieve (if desired). Season to taste.
- Transfer the required amount of broth to your Fondussimo set using a pitcher and use as directed.
- For the presentation: Arrange the dipping ingredients, turkey and compote on serving plates. Use a dedicated utensil to handle the raw turkey strips.
A few tips
- To shorten the cooking time of the baby potatoes, blanch them in hot salted water before the meal.
- To complement your holiday meal, serve your reinvented fondue with a selection of traditional side dishes: honey and garlic butter Nantaise carrots, salted herb mashed potatoes, bacon-wrapped asparagus, baby potatoes with herbs and maple syrup, and pan-fried butternut squash with rosemary!
Our products
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Evolution 3-in-1 Fondue Set
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