Baked Camembert: Difference between revisions
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* Leave it for an hour or so if you have the time | * Leave it for an hour or so if you have the time | ||
# Replace the lid and [[Bake|bake]] for 25 minutes | # Replace the lid and [[Bake|bake]] for 25 minutes | ||
<gallery widths= | <gallery widths=250px perrow=5> | ||
Image:Camembert fondue recipe.jpg|[[Camembert]] cooked | Image:Camembert fondue recipe.jpg|[[Camembert]] cooked | ||
Image:French cheese fondue sherry.jpg|The sherry soaking into the cheese | |||
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===Serving suggestions=== | ===Serving suggestions=== | ||
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<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
'''<span class="reviewTitle">Nom, nom, nom!</span>''' | '''<span class="reviewTitle">Nom, nom, nom!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">You MUST try this - you will love me for it. Hot melted Camembert - wowsers!</span> <span class="reviewAuthor"> [[User: | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
<span class="reviewDesc">You MUST try this - you will love me for it. Hot melted Camembert - wowsers!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 16:14, 14 November 2020
| Baked Camembert | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 269 |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 1 hour |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st November 2015 |
I discovered that we already had hint to the origin of this recipe on our Vacherin cheese page. However, a recent reading of The Extraordinary Cookbook finally brought it to my attention.
I have substituted the marvellous Pié d'Angloys cheese for the Vacherin used in Stefan's recipe as it is available all year round and is as ridiculously cheap as it gorgeous. If you want to try the original, Vacherin cheese is usually available from August and end of March. I believe it is available in the UK from Waitrose during this period. Époisses de Bourgogne is another excellent candidate for this recipe.
You could of course try this with more than one cheese, but that would be greedy, wouldn't it?
the fondue
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 box of Pié d'Angloys cheese
- 2 tablespoons of dry sherry
to dip
- 200 g Warm baby new potatoes
- 2 Sliced ciabatta bread rolls
- 150 g selection of thinly sliced cooked meats
- 4 Pickled gherkins
- 2 tablespoons Pickled red cabbage
- 2 Pickled onions
- A selection of raw and blanched vegetables
Mise en place
- 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Take the cheese out of the box and line the box with a layer of good quality tin foil (some are better than others!)
- Line the lid with tin-foil
- Replace the cheese in the box
- Push the centre of the cheese down to make a little 'well'
- Use a fork to punch a few holes in the top of the cheese
- Pour the sherry into the cheese
- Leave it for an hour or so if you have the time
- Replace the lid and bake for 25 minutes
-
Camembert cooked
-
The sherry soaking into the cheese
Serving suggestions
Break the top of the hot cheese open, sit the cheese in the middle of the table and surround it with your friends, lots of plates, napkins and things to dip into the cheese
Chef's note
I couldn't get Pié d'Angloys cheese the day I made this so I used what was available from a very limited selection of cheeses at our local supermarket. This was so good - I would try it with any of your favourite cheeses!
See also
- Our selection of other fondue recipes
Random recipe review
Nom, nom, nom!
5/5
You MUST try this - you will love me for it. Hot melted Camembert - wowsers!
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