Smoked Beer Cheese Fondue

INGREDIENTS

• 4 cups (or 4 large handfuls) of cheese. We used comte, gruyere and emmental

• 200mls of beer - use pale ale for a lighter flavour or lager for something bolder

• 1 grated garlic clove

• Half a teaspoon of grated nutmeg

• 1 teaspoon of dijon mustard

• ¼ cup of corn flour (corn starch)

METHOD

1. In a small bowl, add the cheese along with the corn flour and nutmeg. Mix it all together. The cornstarch allows the cheese mixture to melt evenly and thicken.

2. Prepare your BBQ with Samba lump charcoal and light it up using their natural firelighters. Once ready, add in your Samba hickory smoking chips and wait for it to smoke up.

3. Place your saucepan on top and pour in some oil.

4. Add your grated garlic clove to the hot oil and mix to release the beautiful aroma.

5. Pour in your beer and watch it sizzle!

6. Once the beer has settled and the alcohol has cooked out a little, it’s time to add the star of the show! Add the cheese gradually, one handful at a time and keep stirring until completely smooth. Try avoid letting the cheese mixture bubble, we want it to be melted but not boiling.

7. Now pour all the beautiful gooeyness over a side of your choice. We chose the classic boiled potato topped with chives. You can use artisan bread, seasonal vegetables or apple slices!

Recipe designed and produced for Samba.