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June 27, 2011

Melt-y Camembert with Breadsticks and Antipasti

Everybody loves a good braai; or as the British would say- A barbeque. A braai is traditionally a laid- back affair that shouldn’t require too much effort and is executed with a beer in one hand, and a pair of tongs in the other. The trick to this kind of eating is to keep it very laid back, and very easy. Here is my new favourite braai starter. Melted camembert and breadsticks. What! So delicious. So simple.

I confess that during my first year French 1p tutorials I spent more time browsing through French magazines than taking notes. I am sorry to say that I couldn’t resist tearing some recipes cards out of an issue. At least having French recipes inspired me to study harder, I think. And they led to this great find:

Braaied Camembert with breadsticks

You need 3 good rounds of Camembert- The kind that comes in boxes, or as the French would say: “Une boite”. Remove the cheese from each box, undo the wrapping and return to the box. Now wrap the whole thing in tinfoil.
Place on the hot braai ( a weber is best) for 10- 15 minutes, until you can feel that the cheese is melted under the skin… it may also be leaking out the bottom.
That’s about it. Tear the outer layer slightly to get to the melted goodness in the bottom and serve with breadsticks…

  • a note on the breadsticks. I made Jamie Olivers Moroccan flatbreads, and they were very tasty. The idea is to add 1 tablespoon each of crushed cumin and coriander seeds along with a can of smashed chickpeas to a general bread dough. The only problem I had is that they don”t stay crisp for very long, you need to serve them immediately. I tried crisping them in the oven a few minutes before, but they weren’t fabulous anymore.
  • If you don’t feel like baking breadsticks just before your meal….I suggest buying a good quality country loaf and toasting that on the braai (drizzled with some olive oil) while the cheese is on the go.
  • I served this as part of an antipasti starter along with freshly prepared artichokes and bright green broad beans with fine onions and crispy parma ham.  The main course was beautiful salads and Jamie Oliver's funky kebabs... A feast for the eyes and for the belly.
The smooshy- yummy end product

Anti pasti- freshly cooked artichokes with olives and parmesan cubes, and ( in the backgorund)  broad beans with parma ham and fine onions.. pretty pretty. 

Jamie Oliver's Chicken kebabs with courgettes, and peeking in the corner.. lamb kebabs with red onion and smoked paprika


Hanna said...

Looks delicious! (And I need you for a party on 30 July - what a pity Grahamstown is so far away.) Jou blyplek lyk idillies (is die kombuis ook?). Liefde, H

Esther said...

Hallo sus, ek sien jy is aan die gang of sal ek se aan die kook. Hoop jy geniet dit. Mooi loop en liefe E