CAMEMBERT baked in its box
Serves 2
Ingredients
1 Small Ripe Camembert in its box
Drizzle of White Wine
Sprig of Rosemary or Thyme
Warm Crusty Baguette
Directions:
Heat your oven to 450°F. Take the Camembert from its box and remove the wrapping from the cheese. Replace the cheese in its box and with a small knife prick the cheese a few times. Drizzle a little white wine over it and put a sprig of rosemary or thyme on the top. Replace the lid and put the box on an ovenproof tray in the oven for 20-30 minutes. Remove the lid and herb sprig and indulge! Using a spoon, smooth the rich, creamy cheese onto warm, thick, crusty slices of baguette
Wine Suggestion:
MOËT CHANDON BRUT IMPERIAL N/V
Suggested by April Gosling Naude.
Available at Gosling’s Stores
RIB-EYE STEAK with Garlic Buttered Snails
Serves 2
Ingredients
2 Rib-Eye Steaks each weighing 8-10 ounces
Olive Oil
16 snails
1 large peeled, finely chopped clove of Garlic
1 large peeled, finely chopped Shallot
Splash of Brandy
2 ounces Butter
Flat Parsley Finely Shredded with a Knife
1 ounce bread crumbs
Coarse Sea Salt
Milled Pepper
Directions:
Season the steaks with salt and pepper. In a hot frying pan or skillet with a little olive oil, pan-fry the steaks to your liking. Remove and set aside. In the same pan add the butter, sweat the shallots and garlic and add the snails. Pour in the Brandy and flame. Add the parsley and breadcrumbs. Spoon the garlic snails over the steaks and serve.
Wine Suggestion:
HARDYS NOTTAGE HILL SHIRAZ
Suggested by April Gosling Naude.
Available at Gosling’s Stores
KNICKERBOCKER GLORY
Serves 2
Ingredients:
Scoops of any flavour Ice Cream
Whipped Cream
Chocolate Syrup
Strawberry Sauce
Chopped Fresh Fruit and/or Berries
Chopped Nuts
Glâce Cherries
Wafers
Directions:
Layer all or some of the ingredients in a tall glass, however you want. For a classic finish though, you must top it off with a glâce cherry and a wafer! Make sure you have a spoon with a long handle!
Wine Suggestion:
ERRAZURIZ LATE HARVEST SAUVIGNON BLANC
Suggested by April Gosling Naude.
Available at Gosling’s Stores
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Jonny Roberts is owner and executive chef of the Bolero Brasserie at 95 Front Street, City of Hamilton, Bermuda.
