AUTUMN CAMEMBERT STUFFED FLATBREAD
COOKING TIME 15 MINS *Allergens: Wheat, Milk
SERVES 1
PREP TIME 45MINS
INGREDIENTS 80g
METHOD To Make the Flatbread: 1. In a mixing bowl, add the warm water, sugar, and yeast, mix well and leave for 10 minutes to activate. 2. Add the rest of the ingredients, then transfer to a stand mixer fitted with a dough hook. Mix on low speed for 12 minutes; the dough will be slightly sticky. 3. Transfer the dough to a lightly oiled bowl and leave to prove until doubled in size, approximately 60–90 minutes. 4. Divide the dough into 110g balls and place them onto a tray to rest until needed. To Make the Crispy & Garlic Oil: 1. Add all ingredients to a pan and place on a low heat. 2. Bring to a simmer, stirring regularly until garlic becomes a light golden brown. 3. Remove from the heat and allow to cool. 4. Transfer to a container, cover, label and refrigerate until needed. To Make the Poached Pears: 1. Peel the pears and add to a pan with all other ingredients. 2. Cover with a cartouche and slowly bring to a simmer. 3. When the pears are simmering, remove them from the heat and leave to chill at room temp. 4. Remove pears and cut 8 wedges removing the core. 5. Add them back to the poaching liquid, refrigerate and use when needed. To Finish: 1. Dust your work surface with flour and roll out two flatbread ball until 0.5cm thick . 2. Add the sliced Cricket St Thomas Camembert to the centre of one of the flatbreads. 3. Lightly dab the edges of the bottom flatbread with water and place the second flatbread on top. 4. Gently roll out to seal the edges. 5. Place the flatbread into a pan on low heat and cook for 3–4 minutes. Flip and repeat on the other side. 6. While the flatbread is cooking, cut the remaining Cricket St Thomas Camembert into small pieces and blowtorch on a metal tray until lightly melted and caramelized. 7. Add the blowtorched Camembert on top, drizzle with crispy chilli garlic oil, and finish with a handful of rocket leaves.
Cricket St Thomas Camembert sliced Cricket St Thomas Camembert (cut and blowtorched)
15g
220g
Flatbread Plain flour
3g
50g 15g
Poached pears
Crispy chilli & garlic oil
4g Rocket Flatbread (3 Portions): 120g Warm water 3g Caster sugar 4g Dried yeast 390g Plain flour Light drizzle of olive oil Pinch of table salt 120g Natural yoghurt Crispy Chilli & Garlic Oil (10 portions): 15g Chilli flakes 5g
Finely sliced garlic
120g Vegetable oil Poached Pears (24 portions): 4 Pears 500g Water 200g Caster sugar 3 Dried bay leaves 1 Star anise
Available in 220g
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