Dec 2019/ Jan 2020 - JHB West

FESTIVE
FEAST
If ever there was a time to drink, eat and be
merry, it’s now. And on the menu? A feast of
baked cheese, glazed ham, stuffed mushrooms,
butter cookies and chocolate tart.
Baked cranberry
Camembert
You’ll need: 100g frozen cranberries;
150g Staffords cranberry jelly; 1tsp
chilli flakes; one 250g wheel of
Camembert or Brie cheese; 50g
walnuts; 3 sprigs rosemary
To make: Preheat oven to 180˚C. In a
small saucepan combine the frozen
cranberries, 100g Staffords cranberry
jelly and chilli flakes. Cook over low
heat until the cranberries are soft
and the sauce has thickened slightly,
about 5 min. Set aside.
On a baking tray, score the wheel
of cheese in a 2cm by 2cm pattern.
In the grooves insert the rosemary
leaves ... do this evenly throughout
the wheel. Spread 50g of Staffords
cranberry jelly evenly over top of
the wheel. Tie a piece of kitchen
twine around the outside of the
wheel to prevent it breaking apart
too early. Sprinkle the walnuts
around the wheel.
Bake for 8 to 10 min or until it has
become soft in the middle. This will
vary depending on the age of the
cheese. Remove from oven and
place on a serving dish. Spoon over
some of the cranberry chilli sauce
and place the rest in a dish to serve
on the side. Sprinkle with toasted
walnuts and more fresh rosemary
if desired.
Serve immediately with crusty sliced
bread like sourdough or baguette.
26 Get It Joburg West DEC/JAN 2019 - 2020