Fondue recipes can now be found from all over the world and we are gathering together a selection of contrasting recipes for our customers to try. Here is one which uses a broth in the Chinese style - suitable for stainless steel, tall fondue pots or cast iron ones. From our shop, I would recommend the Staub Cast Iron Mixte Fondue Sets:

Staub Mixte Fondue Sets in Cast Iron - suitable for all forms of fondue, including meat or broth

Here is the recipe which is also listed in our Fondue Recipe section:

Mongolian Hot Pot with Lamb

The easiest way to prepare the broth is to purchase a leg of lamb and heat it in boiling water before slicing.

Ingredients:

• 1.5L lamb or chicken stock
• 1 tablespoon dark soy sauce
• 1 slice ginger
• 2 green onions
• 1.3kg boneless lamb
• 1 - 2 cakes bean curd
• 450g green vegetable, such as Chinese cabbage, bok choy, or spinach
100g bean thread (vermicelli) noodles

Preparation:

• Cut the lamb into paper thin rectangular slices.
• Slice the bean curd.
• Wash, drain, and chop the vegetables.
• Prepare any side dishes that you are planning to serve.
• Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.
• Place the dipping sauces on the table in small individual bowls.
• Make sure each guest has a complete place setting, including a dipping fork and a small bowl for placing the cooked food in.
• Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion.
• Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).
• Place the fondue pot on the burner, and keep it simmering throughout the meal.
• Keep the remaining broth warming on the stovetop.

To serve:

Invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

Suggested Dipping Sauces:

Dark Soy Sauce, Light Soy Sauce, Sesame Paste, Preserved (fermented) bean curd, Chili Oil, Hoisin Sauce, Red Rice Vinegar