Camembert cheese fondue
Recipe
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20 minutes
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30 minutes
-
50 minutes
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4 - 6 persons
Are you crazy about shared dining from the Big Green Egg? It doesn’t always have to consist of several smaller dishes. It’s just as nice to put a showpiece such as this spectacular cheese fondue on the table. A vegetarian dish that is very quick and easy to make in your kamado. You may, of course, grill the vegetables in your EGG too, for extra flavour.
Ingredients
Fondue
- 1 camembert of 1 kg
- 5 cloves of fresh garlic
- 8 sprigs of rosemary
- 6 sprigs of thyme
- 50 ml white wine
Vegetables
- 1 red bell pepper
- 3 celery stalks
- 12 green asparagus spears
- 12 stems Bimi broccoli
- 8 baby corns
To serve
- country bread
PREPARATION IN ADVANCE
- Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.
- Meanwhile, remove the camembert from its wooden box and cut the cheese crosswise every few centimetres to a depth of around half a centimetre. Cover the box with baking paper and put the cheese back inside. Peel and thinly slice the garlic cloves. Insert the garlic and herbs at regular intervals in the cheese.
- For the vegetables, cut the bell pepper in half, remove the stalk, the seeds and membrane and cut the flesh into wide strips. Cut the celery stalks into approx. 10 cm pieces. Remove the hard ends of the green asparagus and the broccoli.
PREPARATION
- Place the vegetables on the grid and grill for around 4 minutes, depending on their thickness.
- Remove the vegetables from the EGG and set them aside. Remove the Cast Iron Grid, install the convEGGtor and place the Stainless Steel Grid in the EGG. Heat to 190°C.
- Pour the white wine over the camembert and place the wooden box with the cheese on the grid. Close the lid of the EGG and heat the cheese, depending on its maturity, for 10-15 minutes until it is nice and soft. Cover a large bowl that is large enough for the camembert to fit inside with pine branches.
- Remove the box with the camembert from the EGG and place on the pine branches. Place the grilled vegetables inside. Set the pine branches alight and serve with the country bread, so that this, just like the vegetables, can be dipped into the cheese too.
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