Camembert and cranberries: one of the greatest food romances of all time. These warm, soft mini cheeses are pan fried in a crispy almond flour crust and decorated with tangy, saucy cranberries and fresh mint.
ALMOND-CRUSTED CAMEMBERT
ALMOND-CRUSTED CAMEMBERT
with cranberries & roast beets, baby potatoes and kale
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Potatoes
- Beetroot
- Camembert
- Dried Cranberries
- Fresh Mint
- Ground Almonds
- Kale
- Lemon
- Pumpkin Seeds
- Raspberry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
- Egg
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED CAMEMBERT
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground almonds. Coat one mini camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with the other mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE KALE
When the roast veg is halfway, place the kale in a bowl with some oil and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN CAMEMBERT
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving. Alternatively, place on the roasting tray in between the veggies if there’s space.
TANGY CRANBERRIES
Drain the oil from frying the camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 2-3 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, beetroot, and kale. Pop the crunchy camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
Baby Potatoes - 150g
Beetroot - 150g
Ground Almonds - 65ml
Camembert - 2
Pumpkin Seeds - 10g
Kale - 50g
Dried Cranberries - 20g
Raspberry Vinegar - 15ml
Lemon - 1
Fresh Mint - 3g
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED CAMEMBERT
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground almonds. Coat one mini camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE KALE
When the roast veg is halfway, place the kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN CAMEMBERT
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, beetroot, and kale. Pop the crunchy camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
Baby Potatoes - 300g
Beetroot - 300g
Ground Almonds - 125ml
Camembert - 3
Pumpkin Seeds - 20g
Kale - 100g
Dried Cranberries - 40g
Raspberry Vinegar - 30ml
Lemon - 1
Fresh Mint - 5g
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
CRUMBED CAMEMBERT
Whisk 1 egg in a dish with a tsp of water. Prepare a second dish containing the ground almonds. Coat one mini camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE KALE
When the roast veg is halfway, place the kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN CAMEMBERT
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed camembert for 1-2 minutes per side until crispy and golden. Transfer to a small, lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, beetroot, and kale. Pop the crunchy camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
Baby Potatoes - 300g
Beetroot - 300g
Ground Almonds - 125ml
Camembert - 3
Pumpkin Seeds - 20g
Kale - 100g
Dried Cranberries - 40g
Raspberry Vinegar - 30ml
Lemon - 1
Fresh Mint - 5g
ROAST TATERS
Preheat the oven to 200°C. Place the halved baby potatoes and beetroot chunks on a large roasting tray. Spread out in a single layer, coat in oil, and season to taste. Roast in the hot oven for 40-45 minutes until cooked through, shifting halfway.
CRUMBED CAMEMBERT
Whisk 2 eggs in a dish with a tsp of water. Prepare a second dish containing the ground almonds. Coat one mini camembert in the egg mixture first, and then in the ground almonds. When coating in the ground almonds, press them into the cheese so they stick and coat evenly. Repeat this process to create a second coating. On completion, it should be fully coated in a thick crust. Repeat with each mini camembert and set aside until frying.
TOAST THE SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CRISP THE KALE
When the roast veg is halfway, place the kale in a bowl with some and seasoning. Using your hands, massage until soft and coated in oil. Remove the tray of veg from the oven and scatter over the kale. Return to the oven and cook for the remaining time until becoming crispy.
GOLDEN CAMEMBERT
Return the pan to a high-heat with enough oil to cover the base. When hot, fry the crumbed camembert for 1-2 minutes per side until crispy and golden. Transfer to a lightly greased baking tray and pop in the oven under the veg roast to keep warm until serving.
TANGY CRANBERRIES
Drain the oil from frying the camembert, reserving about a tbsp in the pan. Return to medium-high heat with a large knob of butter. When it begins to foam, add in the dried cranberries, raspberry vinegar, and lemon juice to taste. Reduce the heat and sauté for 3-4 minutes until the cranberries are soft, stirring constantly. Remove from the heat on completion.
DEVOUR!
Make a bed of roast potatoes, beetroot, and kale. Pop the crunchy camembert on top and cover with the cranberries. Sprinkle over the toasted seeds and garnish with the rinsed mint leaves. Serve with a lemon wedge on the side. Bon appétit, Chef!
Baby Potatoes - 600g
Beetroot - 600g
Ground Almonds - 250ml
Camembert - 6
Pumpkin Seeds - 40g
Kale - 200g
Dried Cranberries - 80g
Raspberry Vinegar - 60ml
Lemon - 2
Fresh Mint - 10g
Woolies Products in this dish
