FRIDAY FOOD FEATURE: Baked Camembert in Phyllo Pastry

 

FRIDAY FOOD FEATURE:

Baked camembert in phyllo pastry

This delicious recipe for the baked camembert in phyllo pastry with homemade grape jam, baby leaf salad, pecan nut dressing and basil foam has been provided by the Vineyard Hotel and Spa Hotel which lies in the suburb of Newlands in Cape Town, South Africa.

Baked Camembert

Parcel:

– 1 round Camembert

– 3 sheets phyllo pastry

– melted butter

– freshly ground pepper.

Jam:

– 8 cups white grapes seedless

– 6 cups sugar.

Dressing:

– 300g pecan nuts toasted

– Brandy 150ml

– Orange juice 250ml

– Cream 175ml.

Basil foam:

– 250g basil leaves

– 3 grams lecthin

– 250ml milk

– 2 cloves garlic

– 2 sprig thyme

– 50g onion.

Vineyard Hotel in Cape Town

Grape Jam method:

Mash the seedless grapes in a saucepan, add sugar, bring mix to the boil and let boil for approximately 25 minutes, if necessary add a small amount of water only up to 50ml to allow mix to cook thoroughly.  Once it is cooked push mix through a sieve and pour into warm sterilized containers.

Dressing method:

Toast pecan nuts in a sauce pan, once toasted add the brandy and flambé till alcohol is cooked off.  Add the orange juice and allowed to reduce by ¾ then add the cream, bring to the boil, remove from the heat and blitz in a kitchen blender, allow to cool.

Phyllo Method:

Preheat oven to 160C. Butter all three sheets of phyllo with the melted butter and place on top of each other. Now cut it in 4. In other words, you will have 4 smaller squares, each 3 layers thick. Cut the camembert in 4 and place a piece of cheese on each phyllo square. Take the 4 points of the square and make a small parcel. Tie with a piece of string. Repeat with the other 3 “parcels”. Bake for about 15 min or until phyllo has browned and the cheese bundle feels soft to the touch.

Foam method:

Blanch basil in boiling water, put into iced water bath to rapidly cool basil which allows you to retain the colour. Place milk in a pot and add the garlic, thyme, onion and allow the milk to infuse. Strain out the items and once strained add the basil and lethicin, blitz the mix and allow to rest, on sending the foam for the dish reheat the foam and blitz again.

Vineyard Hotel Restaurant

The Vineyard Hotel & Spa offers a great “Stay 4 nights and Pay only for 3” special.  Contact us for availability and quotes!

South African Tourism Company

Tel:    +27 (0)21 794 9050

Mobile: +27 (0)827 823 142

Fax:    +27 (0)21 794 9995

Email:   res@south-african-hotels.com

Website: http://www.south-african-hotels.com

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