Central European hit food is rarely offered in Finnish restaurants – Now you can find it

Fondue is a winter food classic that is easy to prepare at home.

The fondue weeks started in Hotel Marski’s Kuusi palaa restaurant. Pictured is a cheese fondue for two. Eeva Paljakka

If anything, Swiss fondue is suitable for the weekend, as food after going out and as food to be enjoyed with friends.

Fondue is sharing food at its best, everyone participates in the cooking.

This is the opinion of the manager of the Marskin by Scandic hotel in Helsinki Jouko Puranen.

He got the idea from the fondue week, the kitchen manager expressed his thoughts Silver for Kraavikwho designed the Kuusi palaa restaurant’s meat and cheese fondues.

Puranen got to know fondues during the 15 years his brother lived in Munich. When vacationing there, the brothers always drove to the Austrian or Swiss Alps and ate in small alpine huts.

– Fondue is quite different from serving food to the customer. You can make the fondue yourself.

The meat fondue broth has been simmering for several hours. The meats of the dish are duck and beef. Eeva Paljakka

Kraavik states that everyone can cook the meat to the level of doneness they want. The meats are medium-cooked, so if you wish, you can just heat them in the fondue.

Marski’s cheese fondue has Jukola red wine cheddar and the meat fondue broth is made from oxtail, chicken broth, onions, carrots and rosemary.

According to Puranen, the restaurant must be easily approachable.

– Nothing like having to pre-order food five days in advance. You can just come to us and order fondue, he states and continues that the minimum fondue portion is for two and the largest for a party of six.

As you know, there aren’t many restaurants in Helsinki or in the whole of Finland that offer fondue.

If you want to make fondue at home, you can melt Jukola Juustola cheddar in red wine or the ones below in a pot Markku Haapion two recipes.

Bread is traditionally dipped in cheese fondue. Roni Lehti

Remember this!

It is said that one of the customs is to scold the eater who drops a cube of bread into the cheese. For example, you have to offer a tour, give a kiss or do something else funny.

Cheese fondue

1 clove of garlic, peeled and split

3 dl dry white wine

300 g of gruyère cheese

300 g of Emmental

1 tablespoon cornstarch

3-4 tablespoons of kirsch (or kossu)

ground black pepper

plenty of cubes of (yesterday’s) country bread

1. Place the fondue maker on the table and check that it is in good condition and that there is enough gas/sprite. Rub the inside of the fondue pot thoroughly with a clove of garlic. Put the pot on the stove and pour the white wine into it and let it heat up.

2. Grate the cheeses with the coarse blade of the grater and add the cheese little by little to the pot, stirring all the time. When the cheese has melted, mix the liquor with the cornmeal and mix into the curd. Season with pepper.

3. Lift the cauldron from the stove onto the stove to the dining table and light the bulb. Diners spear bread cubes on a fondue fork and dip them into the cheese.

4. Instead of bread, you can dip whatever comes to your mind into the cheese: salad, root sticks, potato wedges, sourdough bread, pretzels.

Proposal for a meat fondue. Roni Lehti

Meat fondue

1 l strong meat broth

1 dl Madeira or port wine

2 tablespoons of tomato puree

2 crushed garlic cloves

a few drops of tabasco

500 g of good beef, e.g. sirloin

(mushrooms, peppers, cauliflower, carrots, etc.)

dipping sauces

1. Heat the meat broth in a pot and add the wine, puree, garlic and tabasco. Let it boil for a few minutes and put the pot on the flame of the fondue maker.

2. Cut the meat into bite-sized cubes. Eaters spear the cubes on a fondue fork and cook them in the hot broth for a couple of minutes. The finished meats are dipped in your favorite sauce. You can also cook sliced ​​mushrooms, pepper strips, pre-cooked cauliflower or carrot or other vegetables in the broth. Serve with good bread.

3. Examples of sauces. Aioli: mix 1.5 dl mayonnaise, 2 crushed garlic cloves and a squeeze of lemon juice. Guacamole: combine the flesh of 2 avocados, 2 tablespoons of crushed tomatoes, 2 pressed garlic cloves, a small chopped onion, a little salt and pepper in a blender. Herb sauce: mix the herbs of your choice and chopped chili with cream cheese or creme fraiche.

Lihadondue 2. Heat rapeseed oil in a pan instead of meat stock. Eaters cook meats (or vegetables) here and season them on their plate. The table is covered with a good selection of spice jars, soy, tabasco, spice sauces.

Recipes: Markku Haapio