"La Petite France" Camembert Recipe

"La Petite France" Camembert
with fresh Green Asparagus, Pear, Candied Almonds,
Rocket and Caesar's Dressing

Recipe by Jackie Cameron

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

The cheese course comprising camembert with fresh asparagus, rocket and pear delivers a savoury light freshness with a slight sweetness. This prepares the palate - and the mind - for dessert.

Caesar's Dressing

Ingredients :

3 Egg Yolks

1 medium Garlic Clove

10 ml Dijon Mustard

15 ml Water

125 ml Olive Oil

125 ml Sunflower Oil

30 ml freshly squeezed Lemon Juice

60 g Onions, chopped and sautéed

10 g caper, chopped

10 ml Worcestershire Sauce

20 g finely grated Parmesan

Salt and Pepper

Method :

1) Whisk the egg yolks together with the garlic, mustard and water until light and cream

2) Slowly start adding while whisking the two oils to form a permanent emulsion. Finish with lemon juice

3) Add all the other ingredients and season

Serve the camembert with the Caesar's dressing, freshly blanched asparagus, sliced fresh pear, olive oil and caramelised sugar with roasted almonds

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713