This beer cheese fondue recipe from The Camping Cookbook is perfect for cooking over a campfire but it can also be really easily made at home.
"A fondue is a fun and social meal, and in good company, it’s the ideal way to warm up a camping night. The inclusion of beer only adds to its magic. The addition of even more beer, drunk from cans or bottles whilst enjoying the fondue further enhances this recipe’s remarkable properties. It's easy to prepare and is the perfect excuse to join around a warm shared dish." – Sara Mutande and Andrea Lo Vetere
- 1 clove garlic
- 1 can beer
- 1 cup grated Cheddar
- 1 cup grated Swiss cheese
- 1 tablespoon cornstarch
- 1 tablespoon mustard
- Salt, pepper and mixed herbs to taste
- Broccoli, small potatoes, carrots, endive, chunks of bread etc. for dipping
- Cutting tools (knife etc.)
- 1 stove
- 1 pot
- 1 long-handled spoon
- First prepare your dippers. Blanch vegetables in chunks and set them aside for serving.
- In a bowl, mix the grated cheeses with the cornstarch, pepper and herbs.
- Rub the cut sides of a garlic clove around bottom and sides of a fondue pot.
- Pour beer and mustard into the pot, stir and slowly bring to a simmer.
- Gradually add the cheese mixture into the beer, keep stirring until the cheese is completely melted.
- Season with salt and herbs and serve immediately. If the mixture gets too thick, rewarm it on a low to medium heat.
TIP: Your camping stove, if stable enough, is the perfect support to hold your fondue pot and keep it warm at low flame while eating.
Recipe extracted from The Camping Cookbook by Sara Mutande and Andrea Lo Vetere, Beatnik Publishing, £12.99.