Name: Vine-baked camembert with pepper-cranberry jelly and fennel salsa
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; 1 teaspoon green peppercorns in brine, drained and lightly crushed; 4 g vege-gel; 4 sun-dried tomatoes in oil, drained and chopped; 2 spring onions, chopped; juice of ½ lemon; 1 tablespoon chopped fresh coriander; 227 g jar cranberry jelly; 1 garlic clove, crushed; 1 tablespoon balsamic vinegar; 12 vine leaves in brine, drained; 10 g unsalted butter; ½ teaspoon coarsely cracked black pepper; 4 tablespoons extra-virgin olive oil; 1 head fennel, trimmed and cut into 1 cm dice; ½ teaspoon olive oil; 1 camembert cheese, cut into 6 egual wedges

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Putting these vine leaves in the oven imparts an almost lemony taste to the cheese, while the peppercorns add a pleasant kick. Serve with plenty of grilled country bread.

Ingredients

For the Pepper-Cranberry Jelly

227 g jar cranberry jelly
1 teaspoon green peppercorns in brine, drained and lightly crushed

Method

For the jelly, melt the cranberry jelly in a pan over a moderate heat. Stir in the crushed green peppercorns and cook for 1 minute. Sprinkle over the vege-gel, stir in and heat until the jelly thickens. Pour into a small bowl and refrigerate overnight or until set.

Preheat the oven to 190°C/375°F/gas mark 5</