The well known fact is that Christmas is a time to indulge. To indulge into all sorts of guilty pleasures – the more the merrier – until the January blues kicks in with all the detoxes, dry Januaries and other kinds of depressing New Years resolutions. But until then, we enjoy stuffing our bellies with hearty filling delicious things (solid and liquid) in company of our beloved family and friends and we do it without any hard feelings.
Therefore, in the spirit of Christmas indulgence, here is a dish I made for dinner today, inspired by Fiona Beckett’s Instagram post. It is ridiculously easy to make and even if you happen to be one of those people who wishes sprouts to become extinct – worry not, you can simply replace them with a veg you enjoy. And here how it’s made:
Toss your sprouts (or baby potatoes or any other veg of your choice) with sea salt and a bit of olive oil and roast on a baking tray in the oven until tender. Get your Camembert out of the package and put either into its own wooden box or into a little ovenproof dish and using a sharp knife score a large cross in the top of the cheese. You can add some rosemary or other herb to taste if you wish (I left it plain). Roast in the oven together with the sprouts so they are ready at the same time.
Arrange on a wooden board or serving tray with crispy rind bread (baguette, ciabatta or similar) and serve with beetroot & red onion chutney (mine was out of the jar and delicious). You can go with cranberry jam or any sweet component you prefer with cheese.
This can serve as a delicious starter on your Christmas dinner or maybe as a main for vegetarians. Enjoy and let me know what you think about it!
Recommended wine pairing: full bodied creamy Chardonnay from Burgundy, Australia or California to match the weight and creaminess of the cheese. A more adventurous alternative, especially if you are having a sweet chutney or jam with it, would be a sweet red wine.
MERRY CHRISTMAS and a HAPPY NEW YEAR!!!