Recipe: Baked Camembert with Wild Blueberry Chutney and Salad
Ingredients:
Wild Blueberry Chutney
1 tablespoon olive oil
1 medium red onion, diced
2 tablespoons honey
2 tablespoons light balsamic vinegar
3 cups (720ml) frozen wild blueberries, strained and 2 tablespoons of juice reserved
Salt and pepper to taste
Balsamic Vinaigrette and Salad
1 small clove of garlic, finely chopped
½ teaspoon honey
1 teaspoon Dijon mustard
¼ cup (60 ml) light balsamic vinegar
3 teaspoons olive oil
Salt and pepper to taste
1 cup baby (approximately 90g) arugula
½ head red lettuce, washed, dried and torn into bite size pieces
2 carrots, julienned
Baked Camembert
Approximately 2 cups (475ml) vegetable oil for frying
4 tablespoons flour
2 eggs, whisked
6-8 tablespoons breadcrumbs
Salt
4 small wheels of Camembert cheese (each approximately ¼ lb or 125 g)
Preparation:
Wild Blueberry Chutney
- Heat oil in a pot over medium heat. Add onions, sweat until tender and translucent, approximately 10 minutes. Add 2 tablespoons of honey, mix to incorporate until onions are caramelized and golden, approximately 2 minutes.
- Deglaze with balsamic vinegar and blueberry juice.
- Stir in blueberries, simmer until mixture has reduced to a sauce consistency, approximately 8 minutes.
- Season Wild Blueberry Chutney with salt and pepper, remove from heat. Set aside to cool until serving.
Balsamic Vinaigrette and Salad
- In a small bowl, mix garlic, honey, mustard and balsamic vinegar together. Season with salt and pepper.
- Whisk in olive oil and set aside until assembly.
- Place arugula, lettuce and carrots in a bowl and place in fridge until assembly.
Baked Camembert
- Place the flour, eggs and breadcrumbs in individual, high sided dishes.
- Season flour with salt.
- Heat oil in a non-stick saute pan over medium-high heat. Line a tray with paper towel.
- Dredge each wheel of Camembert, one at a time, in flour, shake off excess. Coat Camembert in egg wash, followed by breadcrumbs.
- Gently place breaded Camembert in heated saute pan. Once cheese is golden, approximately 2 minutes, flip and continue frying on other side until golden.
- Remove Baked Camembert from pan and place on paper towel lined tray.
- Repeat process with remaining Camembert.
Assembly
- Place each Baked Camembert on a plate.
- Dress Salad with Balsamic Vinaigrette and arrange on each plate.
- Spoon Wild Blueberry Chutney over Baked Camembert and serve immediately.
Preparation time: approximately 20-30 minutes. Serves 4
Approximate nutritional analysis per portion:
Energy: 590 Calories
Fat: 51 g
Carbohydrates: 33 g
Protein: 31 g
Sodium: 840 mg
Cholesterol: 218 mg