Discussion in 'La Cuisine' started by robfosters, 21 Jun 2021.
Put slivers of garlic into the camembert before cooking.
Slivers? Sod that throw the whole bulb in.
Homemade sausage rolls, awesome for dipping!
We've got a Camembert for tea tomorrow. The Raymond blanc way of cooking it is a couple of cloves of garlic along with a sprig of rosemary and some chilli while cooking is the way to go. I've taken note of the suggestions for other things to dip in it as well
Throw some chutney on top as well. The sweetness really cuts through the cloying richness and allows you to get more down which is never a bad thing
Cheese sticks, can't go wrong with more cheese
Nacho's or dorito's or even better fill those taco boats with the cheese
Caramelised onion (super easy to whip up a portion or 3) https://www.simplyrecipes.com/recipes/how_to_caramelize_onions/ and camembert on a bread of choice, something like https://www.seriouseats.com/pan-con-tomate-tomato-bread-spanish-recipe so you basically use the bread as a shovel to deliver the goods to the mouth
Infact the tomato ones in the link would make a good accompiment too, for pretty much zero extra effort, if you going for a finger food/sharing platter type meal.
But basically carmelised onion or an onion chutney (or maybe even a fruit chutney/jam if used sparingly - black cherry jam/preserve is very good) is a superb addition. Bang it on some toasted bread or what ever bread you like with a drizzle of olive oil, maybe a sprinkle of your favorite herbs and a bit of garilc ...bosh
get into the sea, Heathen!
"It's a bit runny, sir"
We usually do garlic bread, carrot sticks, wedges, goujons.
Anything! Carb overload mind but screw it eh!
Sourdough bread would be awesome in it.
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