Mini cheese fondue

IN ADVANCE

1. Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the convEGGtor and the stainless steel grid.
2. Meanwhile, peel and chop the shallot and the garlic. Grate the Gruyère and Emmenthal cheese.
3. For the bread, cut off the tops of the Italian rolls and scoop most of the contents out of the crust of each roll. Tear this bread into coarse pieces, spread it across a bowl and drizzle with the olive oil.
4. Halve the little gem lettuces lengthwise. Spread with the Bimi broccoli and baby corn across a platter, drizzle with the olive oil and rub the oil into the vegetables.

METHOD

1. Heat the Dutch oven on the grill. Pour the olive oil into the pan and add the shallot, garlic, curry powder and chilli flakes. Close the lid of the kamado and fry for about 3 minutes.
2. Deglaze the shallot mixture with the white wine and bring to the boil. Let it boil for about 1 minute so that the alcohol evaporates. Pour the milk into the pan and bring to the boil. Close the lid of the Big Green Egg after each action. Meanwhile, make a paste from the cornflour and a splash of water.
3. As soon as the milk mixture boils, stir in the grated cheeses, close the lid and bring to the boil again.
4. Remove the Dutch oven from the kamado and stir in the cornflour paste. Put the lid on the pan and set the cheese fondue aside. Remove the grid and convEGGtor and make a setting to allow half direct and half indirect cooking, including the raised grid. You can read how to do this at the bottom of this recipe. Close the lid and bring the temperature to 220°C.
5. Place half of the hollowed-out rolls, bottom side up, on the half stainless steel grid and place the tops on the raised grid. Close the lid of the kamado and toast the bread for about 3 minutes. Remove the bread from the EGG, set aside and toast the rest of the rolls in the same way.
6. Place the chunks of bread on the raised grid, the little gem lettuce on the half stainless steel rack and the Bimi broccoli and baby corn on the half cast iron grid. Toast the breadcrumbs for about 8 minutes. Grill the Bimi broccoli for about 1 minute, turn over and grill for another 1 minute. Move to the half stainless steel grid. Move the little gem lettuce to the half cast iron grid and grill the halves for 1 minute per side. Grill the corn for a total of 5-6 minutes, rolling the cobs occasionally. Close the lid of the Big Green Egg after each action.
7. Remove the vegetables and breadcrumbs from the kamado. Reheat the cheese fondue if necessary. Place the Italian rolls on the plates and divide the grilled vegetables on top of them. Spoon the cheese fondue into the rolls and push the chunks of toasted bread into it. Serve the toasted tops of the rolls separately.

SIMULTANEOUS DIRECT AND INDIRECT COOKING

Are you already familiar with the 5-Piece EGGspander Kit? Together with the various half accessories, it is the perfect tool to combine different cooking techniques and create more cooking surface, among other things. The 5-Piece EGGspander Kit includes the convEGGtor Basket, 2 half stainless steel grids and a two-piece raised grid. For the recipe above, in addition to the 5-Piece EGGspander Kit, you will need a Half convEGGtor Stone and a half cast iron grid.

For the half direct and half indirect setting, place the Half convEGGtor Stone on the bottom level of the convEGGtor Basket, with a half stainless steel grid above it. Next to it, place the half cast iron grid. For this recipe, place the raised grid on the basket so that you have a larger cooking capacity. You can easily place this setting in the Big Green Egg in one go.