Camembert Parcels with autumn salad and cranberry dip

A very tasty meal ready in 15 minutes at less than 4 Euro/serve.

Cuisine : Jamie Oliver

Serves : 4

Difficulty : Easy

Duration : 15 minutes

Calories : 651

 

INGREDIENTS

 Camembert parcels

 

200g Camembert cheese

100g shelled walnuts

1 bunch of fresh chives

1 lemon

4 large sheets of filo pastry (from a 270g pack)

1 tsp olive oil

 

Cranberry sauce

 

75g dried cranberries

1 pinch of ground cloves

½ tsp ground ginger

125ml port

 

Salad

 

1 pomegranate

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 red chicory

1 green chicory

1 eating apple

100g watercress

METHOD

Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Small pan, medium heat • Liquidizer

 

01. Tear the Camembert into the processor with the walnuts and half the chives.

02. Finely grate in the lemon zest and blitz until combined.

03. On a clean surface, fold each sheet of pastry in half widthway.

04. Add ¼ of the mixture across the bottom of one folded sheet in a sausage shape, push your thumb into the centre to make a space for the filling to expand as it cooks, and roll it up really loosely, like a long cigar.

05. Repeat until you have 4 parcels.

06. Rub each with olive oil and put into the frying pan, turning until golden and crispy

 

07. Put the cranberry sauce ingredients into the small pan with a splash of water and leave to bubble away.

08. Halve the pomegranate and squeeze the juice from one half through your fingers on to a large platter.

09. Add the balsamic, extra virgin olive oil, and a pinch of salt and pepper, then finely slice and scatter over the remaining chives.

10. Finely slice the chicory bases and click the upper leaves apart.

11. Coarsely grate or matchstick the apple, then add to the platter with the chicory and watercress.

 

12. Blitz the cranberry mixture in the liquidizer until smooth (you may need to add a splash of water).

13. Pour on to a small platter or into a bowl and serve with the parcels for dipping.

14. Toss the salad at the table, then hold the remaining pomegranate half cut side down over the salad and bash the back of it with a spoon so the seeds tumble on top.