Fondue: Meat and Vegetable Fondue

Bring the clear soup to a boil in a saucepan. Cut the chili pepper in half, remove the seeds and add to the clear soup with the other ingredients. Bring everything to the boil once and infuse, season with salt.

Then strain the stock through a sieve into a fondue pot. Pick the cauliflower and broccoli into very small roses.

Cut the zucchini in half lengthwise and slice into 5 mm thick slices with a craft knife. Cut the young onion into 5 mm thick pieces as well. Cook the marinated meat pieces and the vegetables in the clear soup and bring to the table with the sauce and the potato skewers.

For the herb paste, chop the kitchen herbs and mix well with olive oil and basil flavored paradeis pulp, salt and pepper.

Cut strips from the turkey breast, pound them, remove the sinews and coat them with the kitchen herb paste. Fold and pin with a wooden stick. Marinate the turkey slices with olive oil in a fresh container.

Cut the veal fillet into thick pieces with a kitchen knife and place them in a pan. Mix everything together with soy sauce, garlic, maple syrup, chili and paprika powder and pour over the fillet pieces. Marinate them in it.

Peel the potatoes and cut them lengthwise into very narrow slices (best done with a slicer). Now pierce the slices on a wooden skewer like an accordion. Fry in a hot

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