SPRING CARIBBEAN BAKED CAMEMBERT
By Chef Michelle Trusselle
SERVES 2-4
PREP TIME 20MINS
COOKING TIME 20MINS
INGREDIENTS 1
METHOD 1. Preheat the oven to 180°C. 2. In a small pot or small frying pan heat the vegetable oil and then add the onion, garlic, scotch bonnet and fry gently until the onions are soft and translucent.
Cricket St Thomas Camembert (v)
2 tsp
Vegetable oil
½
Small onion, diced
1
Clove of garlic, chopped Red Scotch bonnet, finely chopped Picked thyme leaves Salt Cracked black pepper
½
3. When translucent add 3 teaspoons of the thyme and season the onion mixture with salt and cracked black pepper. 4. Remove the onion mixture from the oil and put into a small bowl and allow the remaining oil to cool. 5. Score the top of the camembert and drizzle with two teaspoons of the flavoured oil. 6. Sprinkle the top of the Cricket St Thomas Camembert with the remaining thyme and place in a small dish before putting in the oven. 7. Cook for 17 mins or until the centre of the cheese is gooey. 8. Whilst the camembert is cooking mix the onion mixture with the crispy onions and as soon as the camembert is ready pile the mixture on top of the cheese. 9. Sprinkle the cheese with the chopped parsley and serve with plantain crisps.
4 tsp
3 tsp 1 tsp
Crispy onions
Parsley, chopped
1
Bag of salted plantain crisps
Available in 220g
Tips Cricket St Thomas Camembert is suitable for baking 2-3 weeks before its use by date.
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