Cheese Fondue Dip with Venison Meatballs

Name: Cheese Fondue Dip with Venison Meatballs with bacon-wrapped broccolini & crudités
Total time: 30 min
Yield: 2
Cuisine: Swiss
Ingredients: 200 g Cauliflower florets; 200 g Broccolini; 4 slice Bacon; 1 piece Endive; ⅔ piece Purple carrot; 240 g Provençal venison meatballs; 2 pinch Nutmeg; 200 milliliters Heavy cream; 50 g Grated Gouda; 50 g Grated aged Gouda; 1 tablespoon Olive oil; ½ tablespoon [Plant-based] butter; ½ piece Low sodium chicken stock cube; 1 teaspoon Mustard; to taste Salt and pepper

with bacon-wrapped broccolini & crudités

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Met dit recept tover je 318 gram groenten per portie op je bord.

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Cauliflower florets

100 g

Broccolini

2 slice

Bacon

½ piece

Endive

⅓ piece

Purple carrot

120 g

Provençal venison meatballs

1 pinch

Nutmeg

100 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

25 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

¼ tablespoon

[Plant-based] butter

¼ piece

Low sodium chicken stock cube

½ teaspoon

Mustard

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3395 kJ

Calories811 kcal

Fat72.4 g

Saturated Fat43 g

Carbohydrate11.9 g

Sugar5.7 g

Dietary Fiber7.3 g

Protein24.1 g

Salt2.2 g

Potassium257.2 mg

Calcium28.9 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Colander

•Baking Sheet with Baking Paper

•Small sauce pan

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 210°C. Boil plenty of water in a pot or saucepan for the vegetables.
Cut off the base of the endive and discard, then separate the leaves. Cut the carrot into 5cm batons.
Cut any larger cauliflower florets in half and then halve any thicker broccolini stalks lengthways.
Boil the cauliflower and broccolini for 30 seconds, then drain and set aside.

Wrap the bacon around the broccolini stalks and then transfer to one side of a parchment-lined baking sheet.
Drizzle with half of the olive oil and season with salt and pepper, then bake in the oven for 4 minutes.
Transfer the cauliflower to the same baking sheet and roast for 9 - 11 minutes.

Melt the butter in a saucepan over medium-high heat.
Add the cream and bring to the boil, then crumble in the stock cube (see pantry for amount).
Allow to reduce for 2 - 4 minutes over low heat.
Add the mustard and both cheeses, then grate in a pinch of nutmeg as preferred. Season to taste with salt and pepper.

Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the meatballs for 8 - 9 minutes.
Serve the cheese fondue dip in individual containers.
Place the dip on the centre of the plate and surround it with the vegetables and meatballs.