I Camembert Anymore of This Cooking
Try this I Camembert Anymore of This Cooking recipe, or contribute your own.
Try this I Camembert Anymore of This Cooking recipe, or contribute your own.
- 3 eggs separated
- 5 tb olive oil
- 2 tb white wine plus 125ml/4fl oz
- 3 garlic crushed
- 1 125 gram pac wild mushroom
- 55 g caster sugar; plus 1 tbsp
- 4 sl bread; about 2cm thick
- 55 g butter
- cocoa powder; to dust
- ; bleu, moutons
- 1 190 gram pac shelled peas
- 280 g new potatoes; cut in half
- 1 fillet steak
- 250 g camembert; in wooden box
- 1 tb heavy cream
- 200 g baby leeks; rinsed and well
- 1 ts crushed black peppercorns
- fresh sage leaves; to
- 1 tb chopped fresh parsley
- 100 g milk chocolate coins
- ; drained
- Carbohydrate 5.30702979026411 g
- Cholesterol 1650.4696875 mg
- Fat 69.4659708332628 g
- Fiber 0.439866660895656 g
- Protein 47.944414374763 g
- Saturated Fat 27.7859688333121 g
- Serving Size 1 1 Serving (865g)
- Sodium 687.280208332381 mg
- Sugar 4.86716312936846 g
- Trans Fat 8.12497058333031 g
- Calories 831 calories
Step-by-step
- Place the bread on a baking sheet and cook in the oven for about 10 minutes, or until golden.
- For the Baked Cheese: Take the cheese out of inner wrapper and replace in the box. Score the top of the cheese using a knife, drizzle over 2 tbsp white wine and press in 1 clove garlic. Season with black pepper and replace the lid.
- Place the cheese in box on a baking sheet and bake for about 10-15 minutes, or until melted. Serve with some of the toasted bread and garnish with sage.
- For the Mushrooms with Pea Pesto: Heat 25g/1oz butter in a wok. Add the mushrooms and 125ml/4fl oz white wine and stir fry until mushrooms are tender and liquid has reduced.
- Meanwhile, cook the peas according to packet instructions, drain and place in a food processor. Add 2 tbsp olive oil and 2 cloves crushed garlic, season and blitz until smooth. Spread onto the remaining toasted bread and serve with most of the mushrooms.
- For the Steak with Roasted Vegetables: Par-boil the new potatoes in a pan of boiling water for about 5 minutes, drain well. Heat a roasting pan on the hob, add 1 tbsp olive oil and 25g/1oz butter and heat. Add the leek and potatoes and turn in the oil to coat, then transfer pan to the oven and cook for 10-15 minutes, or until the vegetables are tender and golden.
- Brush 1 tbsp olive oil over the steak and cover with crushed peppercorns, then roll in chopped parsley.
- Heat 1 tbsp olive oil in a frying pan. Add the steak and cook quickly on both sides to sear, then transfer the pan to the oven and cook for about 8-10 minutes, or until cooked to taste.
- Remove the steak from oven and cut into slices. Arrange roasted vegetables on a plate and sit steak on top. Stir cream into remaining mushrooms and spoon on top of the steak.
- For the Chocolate Dessert: Reserve three of the chocolate coins and unwrap the remainder. Place the unwrapped chocolate in a heatproof bowl, sit above a pan of simmering water and leave to melt.
- Add 25g/1oz caster sugar to the egg yolks and whisk until pale and creamy. Whisk the egg whites with 25g/1oz caster sugar until they form soft peaks.
- Fold the melted chocolate into egg yolks, then add egg whites and fold together. Spoon mixture into a glass, sprinkle over cocoa powder and decorate with remaining coins.
Why am I washing three pans for one dinner
Cooking this menu requires rigorous synchronization across multiple heat sources simultaneously. Par-boiling new potatoes for precisely five minutes prevents them from turning to mush when transferred to the hot roasting pan. Scoring the Camembert rind allows the inserted garlic clove and white wine to penetrate the interior fat as it softens.
The hazard of simultaneous timing
Juggling oven space between baking cheese, roasting baby leeks, and searing fillet steak tests basic kitchen efficiency. Brushing the steak with olive oil before rolling it in crushed peppercorns helps the coating adhere through the searing phase. Folding whipped egg whites into warm melted chocolate demands a gentle hand to preserve aeration without deflating the mixture.
Pairing logic for a crowded plate
Matching a rich baked cheese appetizer with a heavy beef main course requires careful portion management. Serving crisp green salads with high acidity cuts through the dairy fat of both the cheese and the cream-infused mushrooms.
