Savor Interactive Dining: Fondue Bourguignonne

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

ingredients for raw fondue


What’s Up, Hungry People?

Looking to impress your guests with a fancy-looking and sounding dish? Well, tonight we’ve got just the thing for you: fondue bourguignonne!

It may be a mouthful to pronounce, but that’s part of the fun. Your guests will think you’ve been toiling away in the kitchen for hours, when in reality, this is a simple and delightful meal to prepare.

By the way, in case you’re wondering, it’s pronounced “boor-geen-yawn.”

ingredients for fondue

Here’s What You Need

FOR FRYING:

  • vegetable oil: Used to fry the meats and vegetables to achieve a crispy texture.
  • chicken breast tenders: Bite-sized pieces of chicken that add protein and flavor to the dish.
  • filet mignon or comparable quality steak: Bite-sized pieces of tender steak for a rich and savory taste.
  • tiger shrimp: Peeled with the tail intact, these shrimp add a delicious seafood element to the fondue.
  • broccoli florets: Fresh broccoli provides a nutritious and vibrant addition to the meal.
  • roasting potatoes: Cut into halves, these potatoes become tender and flavorful when cooked in the fondue.

CURRY PORK MEATBALLS:

  • ground pork: Forms the base of the meatballs, adding richness and texture.
  • green onion: Chopped and added for a fresh and aromatic flavor to the meatballs.
  • red onion: Finely chopped to enhance the overall taste and add a hint of sweetness.
  • yellow curry powder: Infuses the meatballs with a warm and slightly spicy flavor.
  • ginger powder: Adds a subtle kick and depth of flavor to the meatballs.
  • mustard powder: Provides a tangy and slightly sharp taste to balance the other flavors.
  • garlic: Minced garlic adds a savory note and enhances the overall taste profile.
  • panko: Used as a binding agent and adds a light and crispy texture to the meatballs.
  • salt & pepper: Added to season the meatballs and enhance the overall taste.

SAUCES FOR SERVING:

  • favorite BBQ sauce: Adds a smoky and tangy flavor to complement the meats and vegetables.
  • honey mustard sauce: Offers a sweet and tangy taste that pairs well with the meats.
  • garlic aioli: Provides a creamy and garlicky sauce to enhance the flavors of the fondue.
  • creamy horseradish: Adds a spicy and tangy kick to the dish, perfect for those who enjoy a little heat.

Choosing Your Meats and Vegetables

The trickiest part of fondue is deciding on the meats and vegetables to cook. Traditionally, beef cubes are used for bourguignonne, but don’t be afraid to get creative! Adding chicken and shrimp to the mix is totally acceptable and can elevate the flavors even further.

meat for fondue

Curry Pork Meatballs: An Extra Touch of Fanciness

To truly elevate the fanciness of this meal, consider making some easy and delicious curry pork meatballs. All you need is some ground pork, panko, green onions, and curry powder. I like to shape mine into one-inch diameter meatballs for quick and thorough cooking.

meatballs for fondue

Essential Fondue Equipment

Before we dive into the cooking process, let’s make sure you have all the necessary fondue equipment. The pot you use should be made of stainless steel, not ceramic, as it needs to contain the oil. I highly recommend using a chafing dish and gel oil to maintain a steady cooking temperature. The flame alone won’t be enough to heat the oil to 350°F, so heat the oil in a pan on the stove and use a thermometer to remove it when it reaches 400°F.

deep fry fondue

Preparing the Fondue Station

Now that you have the right equipment, it’s time to set up your fondue station. Transfer the hot oil into your prepared fondue pot or any metal fixture you’re using to hold the pot. Make sure to leave enough room for a chafing dish beneath. It’s crucial to fill the pot only halfway with oil to prevent overflowing and splattering when your guests start dipping their goodies. Light the gel fuel and allow the oil to cool for a few moments before inviting your guests to skewer their meats and vegetables for a fun DIY cooking experience.

Tips for Cooking Success

Here are a couple of tips to ensure your fondue experience goes smoothly. Don’t overcrowd the fryer with all your ingredients at once. This could lower the oil temperature, resulting in uneven cooking or longer cooking times. Start with a few quick-cooking items, such as shrimp, while you cook the steak, chicken, and potatoes. At any given time, you might have 3-4 skewered items cooking together.

fried fondue food

Cooking Times

To help you keep track of cooking times, here’s a handy guide for different items:

  • Potatoes: 3-5 minutes
  • Chicken: 2-3 minutes
  • Broccoli: 1-2 minutes
  • Steak: 1-2 minutes
  • Shrimp: 30 seconds – 1 minute

Remember, these times are approximate, so keep an eye on your food and adjust accordingly. And now, it’s time to fire up that fondue pot and let the cooking begin!

Tips for DIY Fondue Bourguignonne

  • Maintain oil temperature: Use a thermometer to ensure the oil reaches the desired temperature of 400°F before transferring it to the fondue pot. Maintain the temperature at 350°F with a lit chafer for optimal cooking results.
  • Prevent oil splatters: Fill the fondue pot only halfway with oil to prevent overflow and splattering when adding ingredients. This ensures a safer cooking environment.
  • Cook in batches: Avoid overcrowding the fryer to maintain the oil temperature and ensure even cooking. Cook a few pieces at a time and rotate between meats and vegetables for the best results.
  • Dipping sauces: Experiment with different sauces for added variety. In addition to the suggested BBQ, honey mustard, garlic aioli, and creamy horseradish, you can also try sweet chili sauce, teriyaki sauce, or a tangy citrus dipping sauce.
  • Dipping accompaniments: Provide an array of accompaniments for dipping, such as crusty bread cubes, cherry tomatoes, bell pepper slices, or even fruit like pineapple chunks for a unique twist.
  • Proper skewering: When skewering meats and vegetables, leave enough space between each piece for even cooking. Ensure that the skewers are secure and won’t come apart during cooking.
  • Safety first: Remind your guests to be cautious when handling hot skewers and dipping items into the hot oil. Provide heat-resistant utensils and caution them about the potential for splatters.
  • Avoid cross-contamination: Keep raw and cooked foods separate to prevent the risk of foodborne illness. Use separate plates and utensils for raw and cooked items.
  • Cooking time adjustments: Cooking times may vary depending on the size and thickness of the ingredients. Adjust the cooking time accordingly, ensuring that meat is cooked through and vegetables are tender but still slightly crisp.

So there you have it, Hungry People!

Fondue bourguignonne, with its fancy name and delightful flavors, is a fantastic choice for a memorable meal. It’s a fun and interactive way to enjoy a variety of meats and vegetables, cooked to perfection in sizzling hot oil. Remember to select your favorite ingredients, whether it’s traditional beef cubes or a creative combination of chicken and shrimp. And don’t forget the extra touch of fanciness with some curry pork meatballs.

With the right fondue equipment and a few cooking tips up your sleeve, you’ll be ready to impress your guests with this seemingly elaborate dish. Just remember to take your time, cook in batches, and savor the experience. Whether you’re hosting a special occasion or simply treating yourself to a delicious meal, fondue bourguignonne is sure to bring smiles and satisfied tummies.

So gather your skewers, prepare the dipping sauces, and let the aroma of sizzling goodness fill the air. It’s time to indulge in the joy of fondue! Enjoy, my fellow food enthusiasts, and keep exploring new and exciting recipes. Until next time, stay hungry and keep cooking!

fondue-meats

Extra Fancy Fondue Bourguignonne

The Starving Chef
An interactive and indulgent meal where bite-sized meats and vegetables are cooked in sizzling hot oil, perfect for sharing and creating lasting memories.
No ratings yet
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Fancy Food, Fondue
Servings 2

Equipment

Ingredients
  

FOR FRYING:

  • 4 cups vegetable oil
  • 3 chicken breast tenders cut into bite size pieces
  • 2 filet mignon or comparable quality steak cut into bite size pieces
  • 10 tiger shrimp peeled & tail intact
  • 2 cups broccoli florets
  • 6 roasting potatoes cut into halves

CURRY PORK MEATBALLS

  • 4 oz ground pork
  • 2 tablespoons green onion chopped
  • 2 tablespoons red onion finely chopped
  • 2 tablespoons yellow curry powder
  • 2 teaspoons ginger powder
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic minced
  • ¼ cup panko
  • salt & pepper to taste

SAUCES FOR SERVING:

Instructions
 

  • Prepare the pork meatballs by combining all of the ingredients into small balls about one inch round in size.
  • Arrange the steak, chicken, shrimp, and meatballs on a single raw meat tray. Decoratively arrange the potatoes and broccoli on a separate plate.
  • Heat the vegetable oil to 400°F in a pan on the stove. Use a thermometer to confirm the heat temperature, then transfer the hot oil carefully from the stove to the fondue pot. Let the temperature reduce to 350°F and maintain the temperature with a lit chafer.
  • Use the skewers to cook the meats according to the guide in the post above. Remember: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Don't cross-contaminate your raw and cooked foods!
  • Serve alongside your choice of sauces and enjoy!
Keyword chicken, deep fried, pork, shrimp, steak
Tried this recipe?Let us know how it was!