Enjoy a savoury dessert option this weekend with this warm and oozing wheel of barbecued camembert cheese.
This is one that must be shared with your loved ones!
Topped with a sweet array of berries, honey and chutney, your favourite topping always has a place on this quirky barbecue favourite.
Serves: 4 people
Preparation time: 15 minutes
BBQ temperature: 180 °C
Method: Indirect
Equipment: 1 smoke plank – cedar
1 handful wood chips – apple
Ingredients
Wheel of Camembert
Optional
Honey
Flaked almonds
Seasonal berries
Sourdough bread
Chutney
In the Kitchen
Soak the cedar plank in water for at least one hour before using it. Make sure it is completely submerged in the water.
Put the wood chips in a bowl and cover fully with water. Leave to soak for at least 30 mins. Drain before use.
Remove the plank from the water and wipe dry. Prepare it on the barbecue (see below ).
At the Barbecue
Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue you need 1/3 of a chimney starter of lit Weber® briquettes.
Preheat the barbecue for 5-10 mins. Place the smoke plank on the grate and heat both sides. The plank is not meant to ignite, but simply be heated, so the flavour in the wood is activated.
Place the camembert on the plank and smoke it over indirect heat. Add the soaked, drained wood chips directly to the lit briquettes.
Put the lid on the barbecue and let the cheese smoke for approx. 15 mins. The cheese is ready when it has a lovely golden colour and feels soft.
Remove the cedar plank and cheese from the barbecue, place seasonal berries and toasted flaked almonds on top before serving with fresh sourdough bread, chutney and honey.
