Search
  • Park Street Gourmet

WEEKLY MYSTERY BASKET - BAKED CAMEMBERT



Today’s mystery basket courtesy of Park Street Gourmet consists of cheese and more cheese. Why you ask? Well because sometimes you need a little melted cheese to get you through the working week. So let’s get down to the products in our basket - Deluxe Camembert, Heroca Black Salt, Organic Life Black Pepper, Ceylon Bee Honey and a crispy Paan Paan Baguette.


So you are probably wondering why we are going crazy over cheese, well at the end of making this recipe you will not be asking that question.


INGREDIENTS

  •  1 whole Deluxe Camembert

  •  2 sprigs of rosemary

  •  1 garlic clove

  •  1 pinch of chili flakes

  •  Ceylon Bee Honey to drizzle

  •  Heroca Black Salt to taste

  •  Organic Life Black Pepper to taste

  •  Paan Paan baguette sliced and toasted


HOW WE DO IT

Bake it in the wooden box it comes with, but obviously remove the plastic wrapping. If it doesn’t come in a wooden box, you can use a small baking pot. Do not put the Camembert in the oven without one of the two, it will spread around leaving you with just a big mess and no cheese to indulge into.


Make sure the oven temperature sticks to 180ºC/350ºF/Gas 4 (fan oven 160C), and not above than that.


Score deep crosses on the top rind of the cheese; this will allow the air to escape while cooking. Chop up your garlic and insert the garlic and rosemary in to the crosses made which will infuse a refreshing flavor. Some people actually cut the top rind entirely, this is really up to your taste, and I’m definitely a rind lover, so I keep it on mine.


Season well the Camembert with salt flakes and black pepper, you can also add some chili flakes to give a little spiciness to the cheese. Drizzle the Camembert with honey which gives a nice sweetness to it.


The most important step is the baking time. Bake the Camembert for 15-20 mins, not more than that. Forget who tells you the more you bake it the softer and gooeyer it gets; this is just a big fat lie. If you bake it more than you should, the cheese will harden back again and there’s no chance you can rescue it from there. While your cheese bubbles away in the oven, cut up your baguette and toast some slices.


Now is your cheese ready? Call your friends, open up your favourite bottle of wine, we prefer a deep red 2013 Sileni The Triangle Merlot and enjoy this cheesy, decadent, mouth-watering and slightly spicy gooey delicacy all night long.


Bon appétit!


0 views