Here are the complete procedure for mini baked Camemberts with Roasted Veg Rosemary Skewers for Christmas.
INGREDIENTS:
For the camemberts
-6 mini baking camemberts
-6 cloves of garlic, peeled
-6 small sprigs of rosemary
For the skewers
-2 tsp olive oil
-2 tsp finely chopped fresh rosemary
-6 firm woody rosemary stalks
-12 Brussels sprouts
-2 parsnips, cut into thick rounds
-2 carrots, cut into thick rounds
-12 fresh cranberries
-Preheat the oven to 180C.
METHODS:
-Remove other packaging and place the camemberts back into their wooden boxes and place them on a baking tray. Score the top of each one with an x and poke a peeled clove of garlic into each one. Set aside.
-Mix the oil and rosemary in a bowl.
-Steam the sprouts, parsnips and carrots for a 5 minutes to soften and slightly cook through.
-Using a knife, carefully sharpen one end of each rosemary stalk to a point.
-Alternating, thread the part-cooked vegetables onto the rosemary skewers (it may be easier to pierce the vegetables with a metal skewer first), then brush liberally with the oil.
-Place them on a baking tray and cook both the skewers and camembert for 10-15 minutes until the cheese is soft and the vegetables begin to turn crispy.
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