Masterclass: Recipes: Starters
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HOT CAMEMBERT ON TOAST WITH WALNUTS & RELISH OF ONION &
PEAR
Ingredients:
8 oz Camembert cheese or brie (ripe, flavoursome)
2 oz walnuts (shelled)
4 x slices of bread to toast or dip in olive oil then chargrill
in a ribbed non-stick pan
4 tablespoons of olive oil
Leaves and lettuces for garnish
Onion & Pear Relish (see separate recipe
below)
Method:
1 Leave the cheese in a warm area to air then heat gently in a
warm place to begin melting very slowly.
2 Meanwhile toast the bread. I suggest a thick piece, or as I’ve
mentioned above, dip the bread in olive oil then colour in a non
stick pan.
3 Place the cheese on top of the toasted bread, sprinkle with walnuts,
followed by the dressed leaves, in a little of the spare olive oil.
4 Best to serve up with a dollop of the relish.
RELISH OF ONION & PEAR (Great 100% with
all cheese!)
Ingredients
1.5kg (3lb) pears, peeled and chopped
2 eating apples, peeled and chopped
2 large onions, peeled and chopped
185g (6oz) sultanas
1 tbspn chopped fresh or stem ginger
1 tbspn coriander seeds
1 small red chilli
250g (8oz) sugar
375ml (12 fl oz) wine vinegar
Method:
1. Combine all ingredients in a saucepan and bring slowly to
the boil, stirring occasionally.
2. Simmer for about an hour or until the chutney thickens and you
can draw a wooden spoon through it.
3. Ladle into the hot sterilised jars, label, store for two weeks
before opening.
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