WINTER CAMEMBERT BAKED ZITI
SERVES 1
PREP TIME 1 HOUR
COOKING TIME 15 MINS
*Allergens: Wheat, Milk, Egg, Sulphites
INGREDIENTS 20g
METHOD To Make the Camembert Mornay:
Cricket St Thomas Camembert (3 Small Cubes) Camembert Mornay
1. Melt the butter in a saucepan, add the flour and cook on low heat, stirring constantly for 3 minutes to form a roux. 2. Gradually add one-third of the milk, mixing until smooth and combined. Repeat with the remaining milk in thirds, ensuring a lump-free mixture. 3. Stir in the Cricket St Thomas Camembert and cook on low heat for 2 minutes, stirring until fully melted. 4. Remove from the heat, season with salt, then blend with a hand blender for 30 seconds until smooth. 5. Mix in the egg yolks and set aside until needed. To Make the Crispy Fennel Sausage: 1. Place the fennel seeds in a pan and lightly toast over medium-high heat for 1 minute, then transfer to a pestle and mortar and lightly crush. 2. Add vegetable oil to the same pan, then add the sausage meat and cook until the meat is crumbly like mince. 3. Add the crushed fennel seeds to the pan and mix well. 4. Transfer the mixture to a tray lined with parchment paper and place it in the oven at 185°C for 10 minutes. 5. Once crispy, drain off any excess oil, season and mix well. 6. Transfer the sausage meat to a container to cool. Once cooled, cover and refrigerate until needed. To Finish: 1. Mix mornay sauce, cooked ziti, and caramelized onions in a bowl until well combined. 2. Transfer mixture to cast iron serve ware. 3. Top with crispy fennel sausage. 4. Bake at 180°C for 5 minutes. 5. Remove from the oven and sprinkle with chives. 6. In a small bowl, combine fennel, rocket, flaked salt , and olive oil. 7. Gently mix and add to the top of the baked ziti. 8. Top the dish with Cricket St Thomas Camembert cubes.
100g 190g
Cooked ziti
80g 65g
Caramelised onions Crispy fennel sausage
4g
Chives Fennel
10g
5g Rocket Pinch of flaked salt Drizzle of olive oil Camembert Mornay (see p.31): 75g Cricket St Thomas Camembert 250g Whole milk (warm) 30g Unsalted butter 30g Plain flour 2g Table salt 1 Large egg yolk Crispy Fennel Sausage: 800g Sausage meat 3g Fennel seeds 32g Vegetable oil 3g Table salt
Available in 220g
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