Vine-baked camembert with pepper-cranberry jelly and fennel salsa

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

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

Starter
Vegetarian
Gluten-free

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</