I have set myself two cooking challenges this week. The first is to contribute an original recipe to a weekly “cookbook challenge”. The second challenge was to design a dish which would highlight the Riberry as an exciting “new” ingredient in Australian Cuisine. I have decided to combine the two tasks and the result is the delicious Baked Camembert & Riberry Relish Dish.

Baked Camembert with Riberry

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. Riberries 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 think the tartness of the Riberry compliments the creamy Camembert perfectly but if you like you could increase the sugar in the Riberry filling.

Baked Camembert with Riberry

Baked Camembert with Riberry

Ingredients:

  • 1 Camembert Round
  • 4 Sheets Filo Pastry
  • 50gm Butter (melted)
  • 1 Long Bread Roll

Riberry Relish

  • ¼ Cup Brown Sugar
  • ¾ Cup Riberry
  • 50gm Butter
  • 2 Lg Apples (peeled & sliced finely)
  • 2 sprigs Thyme (remove after cooking)

Method:

  1. Preheat oven to 200C/390F.
  2. In a saucepan add Riberry Relish ingredients and stir over heat. Simmer with the lid on stirring occasionally until the apple is soft. Remove from the heat.
  3. Slice bread roll thinly and place on a baking tray.
  4. Split the camembert in half through the middle to give two camembert circles.
  5. Spread ¼ of a cup of Riberry filling on the bottom camembert round, place the top of camembert back in place.
  6. Spread another ¼ cup of Riberry filling over the top round of Camembert. Reserve the remainder of the Riberry filling for serving.
  7. 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, turning the parcel of cheese over each time.
  8. Brush finished pastry with remaining butter.
  9. Place on the baking tray with bread rounds and cook for 12 mins in the oven.
  10. Serve immediately.

If you love camembert cheese, you’ll just have to try this delicious retro Deep Fried Camembert!

Baked Camembert with Riberry

Variation: For a more elegant entree the camembert can be cut into wedges and rolled in individually in filo pastry with ½ teaspoon of Riberry Relish. Serve with a garnish of baby rocket and decorate the serving plate with a swirl of Riberry sauce.

Baked Camembert with Riberry

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