Рецепт Barbecue Grilled Camembert Recipe
In the last of the cover recipes before I review Jackie Cameron’s Cook At Home I made the braai-grilled Camembert. The recipe for Oozing Camembert is actually the one that features on the cover, but I chose to make the other recipe as it was sugar free. I was really disappointed in this recipe. It gave no weights for the Camembert, nuts or seeds and I probably could have added a few more nuts to the recipe I made below. The taste was not too bad, once I added some salt to the recipe. However, I was not sure how to top the Camembert with the mixture as there was nothing to make it ‘stick’. We did not eat all of the Camembert at once and Dave used the left over seed and spice mixture to coat some fresh tuna that we were given – that was delicious!
Barbecue Grilled Camembert Recipe
Adapted from Jackie Cameron Cooks At Home page 116
Ingredients:
- 125g Camembert
- 5mls masala
- 5mls ground turmeric
- 2.5mls cumin seeds
- 2.5mls fennel seeds
- 50g raw pecans
- 50g raw cashews
- 20g pumpkin seeds
- 20g sunflower seeds
- 10mls salt flakes
Method:
Take the Camembert out of the fridge and allow to come up to room temperature
Dry roast the spices over a low heat until they are fragrant
Add the nuts and seeds and keep on a low heat until ready to serve
Place the Camembert onto your barbecue and sear on both sides
Serve with the nuts and seeds
2.2
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.