With baked Camembert stuffed with red wine soaked raisins, this show-stopping recipe is the perfect way to kick-off a Christmas party.
Serves 4-6.Ingredients:
500g strong white flour
10g yeast
10g salt
400ml water
Small handful of fresh rosemary
Small handful of fresh thyme
Small handful of fennel seeds
Olive oil
1 camembert
100g raisins
100ml red wine
Method:
Pre-heat oven to 180°C.
Add the flour, yeast and salt to a mixing bowl (make sure the yeast and salt are on separate sides of the bowl) and mix together.
Add water to the flour mix until you form a dough.
Knead the dough on a clean surface with a drizzle of oil for 5-10 minutes until you form a smooth dough.
Put the dough back into the bowl, cover with a tea towel and prove for 1 hour.
After 1 hour tip the dough onto an oiled surface, roll out in the shape of a rectangle approximately 5mm thick.
Drizzle olive oil over the rectangle and add the rosemary, thyme and fennel seeds and fold the dough in half, then in half again, so that the herbs and seeds are evenly spread throughout the dough.
Cut the dough into 1cm balls. Place the dough balls in a round shallow tin and leave a space in the middle for the cheese. Once filled cover with a tea towel and prove for a further 30 minutes.
Bake for 45 minutes or until golden brown and sounds hollow when you tap on the bottom.
Whilst the bread is cooking prepare the wine soaked raisins. Add the raisins and wine to a pan and bring to a simmer then turn off the heat and let the raisins cool.
10 minutes before the bread is ready, remove from the oven and place the camembert in the centre of the tin. Bake for 10 minutes until the cheese is gooey and melted.
Cut a hole through the skin of the camembert and add the raisins.
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