Lowveld - Dec 2019

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 and chocolate tart.
Baked cranberry
Camembert
You’ll need: 100g frozen cranberries;
150g Staffords cranberry jelly;
1 tsp 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 minutes. 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 to prevent it
breaking apart too early. Sprinkle the
walnuts around it.
Bake for 8 to 10 minutes 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.
30 Get It Lowveld December 2019