I have set myself two cooking challenges this week. The first is to contribute an original recipe to “My Food Trail, weekly “cookbook challenge”. This weeks’ recipe is required to be a baked dish. The second challenge was to design a dish for a Primary Producer of Australian Native Fruits which would highlight the Riberry as an exciting “new” ingredient in Australian Cuisine.
I was given a bag of frozen Riberry’s about two weeks ago and I have been trying to come up with a dish that would do the berry justice. Riberry’s have a lovely distinct Eucalypt taste and they are quite tart. They have what I call “the taste of Australia,” an indefinable unique taste which you only find in the “bush tucker” foods.
I have decided to combine the two tasks and the result is the delicious Baked Camembert & Riberry dish.
I think the tartness of the Riberry compliments the creamy Camembert perfectly but if you like you could increase the sugar in the Riberry filling.
1 Camembert Round
4 Sheets Filo Pastry
50gm Butter (melted)
1 Long Bread Roll
¼ Cup Brown Sugar
¾ Cup Riberry
2 Lg Apples (peeled & sliced finely)
2 sprigs Thyme (remove after cooking)
Preheat oven to 200 degrees.
In a saucepan add Riberry filling ingredients and stir over heat. Simmer with the lid on stirring occasionally until the apple is soft. Remove from the heat.
Slice bread roll thinly and place on a baking tray.
Split the camembert in half through the middle to give two camembert circles.
Spread ¼ of a cup of Riberry filling on the bottom camembert round, place top of camembert back in place.
Spread another ¼ cup of Riberry filling over the top round of Camembert. Reserve the remainder of the Riberry filling for serving.
Brush 1 sheet of filo pastry with butter and neatly wrap the layered camembert in the pastry. Repeat this process for all 4 sheets of filo, tuning the parcel of cheese over each time. Brush finished pastry with remaining butter.
Place on the baking tray with bread rounds and cook for 12 mins in the oven.
For a more elegant entree the camembert can be cut into wedges and rolled in individually in filo pastry with ½ teaspoon of Riberry filling. Serve with a garnish of baby rocket and decorate the serving plate with a swirl of Riberry sauce.