Another
dish inspired by Food TV – Lemon Infused
Camembert. You take a camembert cheese
at room temperature and slice it in half horizontally.
Then
scrunch some lemon leaves with your fingers to release the lemon scented oils
and then layer them on both outsides of the cheese and also in the middle.
Fry the lot
gently in oil and butter, flipping over from time to time like you might do
with a burger until the cheese has softened and starts to run but isn't totally
gooey.
You could
scoop out the lightly lemon scented cheese and use it in a salad – or simply
spread it on a bun – which is what we did.
Haven't tried this with the lemon leaves but we put ours, in the wooden box but minus the wax wrap, on the barbecue once the meat's been cooked and the embers are dying down. The box will go black and charred but the cheese inside will be perfectly gooey and waiting to be scooped up with crusty bread.
ReplyDeleteWhat a cool idea. Simple but a big return on flavor.
ReplyDeleteVery cool! I like that! Where do you find lemon leaves?
ReplyDeleteI'm lucky enough to have some lemon trees in the garden! Garden centres might have dwarf meyer lemon trees in pots and might be ok with you taking a few leaves off???
DeleteI love warm brie -- I'm not sure I can get fresh lemon leaves but it'd be good with fresh herbs, I bet.
ReplyDeleteThis is a new idea for me. I have never tried anything like it, but it sounds yummy.
ReplyDeleteThat looks really tasty. Wish I had a lemon tree. LOL
ReplyDeleteSounds wonderful!! I wonder if I could use other herbs as well.....I have lemon balm and garlic and chives....but no lemon leaves!
ReplyDeleteIf I didn't have lemon leaves I think I'd use a slice of lemon or two in the middle and bay leaves on the outsides - you need something reasonably sturdy to stop the outside of the cheese burning before the middle is gooey
DeleteYum this looks amazing!
ReplyDelete