BEER VAT RECIPES
CHEESE FONDUE RECIPE | EPICURIOUS
This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.
Provided by The Gourmet Test Kitchen
Total Time 30 min
Cook Time 30 min
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
PORK BELLY ROAST | PORK | WEBER RECIPES
Pork Belly Roast
Categories Pork
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield Serves: 6
Number Of Ingredients 6
Steps:
- 1. Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.
- 2. Place the pork belly, skin side down, on a cutting board and distribute the pork rub onto the meat, leaving the skin free from the rub.
- 3. Turn the pork belly and rub the skin with a generous amount of salt, this will help form a good crackling.
- 4. Prepare the barbecue for indirect heat, approx. 250°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.
- 5. Place the pork roast over indirect heat and let it roast for approx. 30 minutes.
- 6. Turn down the temperature to approx. 180°C and continue to roast the meat for another 30 minutes, or until the core temperature reaches 68- 70°C.
- 7. Take the pork belly off the barbecue and let it rest for 10 minutes before cutting it.
Nutrition Facts : Calories calories
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