Meat Fondue with Apricot Chutney

For meat fondue with apricot chutney, first prepare the chutney: Pour the apricots and tomatoes into a sieve and drain, collecting the juice. Peel the onion and garlic and finely dice them like the apricots and tomatoes.

Peel the carrots and grate coarsely. Heat oil and steam onion and carrot. Add cinnamon stick, apricots, tomatoes and curry powder, pour vinegar and juice. Boil everything down with low heat until slightly thick, stirring all the time.

For the almond sauce, wash the bell pepper, remove the seeds and side walls and chop into cubes. Peel and press the garlic. Finely dice the bread and fry in 2 tbsp heated oil until golden brown. Add chopped almonds, garlic and paprika, fry a little, pour wine and soup and simmer for 5 min on low heat. Finely grind to puree with a hand blender. Season with parsley, pepper and salt.

For the fondue, put the fat in a fondue pot and heat on the stove. Then place the saucepan on the stove.

Cut the turkey meat into very thin slices and arrange into small rolls. Arrange on a platter.

Skewer the meat gradually onto fondue forks and cook for about 4 min in the hot fat.

Enjoy the meat fondue with apricot chutney and the almond sauce!

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