SPRING CAMEMBERT BRULÉE
SERVES: 4
PREP/COOKING TIME: 55 MINS
*Allergens: Wheat (Gluten), Milk, Mustard, Sulphites
INGREDIENTS Rhubarb Chutney (4 portions): 20ml Vegetable oil 190g Rhubarb 140g Bramley apples 110g Light brown sugar 140g Red onion 80ml Red wine vinegar 50g Dates 15g Ginger 5g Mustard seeds 3g Table salt 1 Cinnamon stick 0.5g Cloves To Finish: 220g Cricket St. Thomas Camembert 85g Rhubarb chutney 10g Caster sugar 1g Rosemary (picked) 2
METHOD 1. In a medium saucepan with vegetable oil, add onions, ginger, and mustard seeds, and sweat them down for 5 minutes. 2. Add dates, cinnamon stick and cloves, and red wine vinegar, and cook for a further 3 minutes. 3. Add apples, sugar, and salt, and continue cooking for another 10 minutes until apples start to break down.
4. Lastly, add rhubarb, turn the heat to low, and cook for roughly 20-25 minutes until the chutney becomes jammy and sticky. 5. Remove from heat and transfer to a container to cool. 6. Once cooled, cover, label, and refrigerate until needed. To Finish: 1. Place the Cricket St Thomas Camembert in a ramekin and arrange picked rosemary around the edges of the cheese. 2. Bake in the oven at 180°C for 6 minutes. 3. In a smaller ramekin, add the rhubarb chutney and place it onto the serving board. 4. Remove the Cricket St Thomas Camembert from the oven and carefully sprinkle caster sugar over the top. 5. Using a blowtorch, caramelise the sugar until a golden crust forms. 6. Brush both sides of the sourdough slices with a light drizzle of olive oil, then toast until golden and crispy on both sides. 7. Cut toasted sourdough in half at an angle. 8. Stack the toast neatly on the board next to the Cricket St Thomas Camembert Brulée and rhubarb chutney.
Slices of sourdough bread
7ml
Olive oil
Available in 220g
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