Fondue Steak Pringle

Home
Ingredients
Techniques
Recipes

Two varieties of deluxe Pringle for hardy and ambitious Pringlers.

Ingredients Paprika flavoured Pringle Fillet steak, or calves' liver Mayonnaise Curry powder Mango chutney Parsley

Method

Fill your fondue dish with oil, light the paraffin and leave to heat.

Dice a quantity of steak into roughly half-inch cubes. Liver also works well for this recipe

Prepare some curry sauce: mix mayonnaise with a little curry powder and a hint of mango chutney. Now spoon a dollop of curry sauce into the centre of each Pringle.

Spear a steak cube on the end of a fondue fork. Slowly lower your chosen morsel into the hot oil - our handy video shows how it's done. Take great care! The oil should be hot enough to spit and bubble at the immersion of the steak. Hold the steak in the fondue for a minute or so, until done.

Remove the steak and lower it from the fondue fork onto the curry-sauce-laden Pringle.

Add a little parsley garnish and eat while piping hot. Serve with some crunchy salad vegetables, French bread, and a robust claret - may we suggest something from the Haut Médoc?

For an alternative, spoon horseradish sauce onto a plain Pringle, before adding the steak.