Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sig's baked camenbert with plum and red onion relish. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Great recipe for Sig's Baked Camenbert with Plum and Red Onion Relish. Stir in vinegar, sugar and plums. Season to taste with salt and pepper (and a little more sugar if needed). Slice the spring onion into very thin slices.
Sig's Baked Camenbert with Plum and Red Onion Relish is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Sig's Baked Camenbert with Plum and Red Onion Relish is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sig's baked camenbert with plum and red onion relish using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Sig's Baked Camenbert with Plum and Red Onion Relish:
- Get 2 small camembert in wooden boxes for baking
- Get 2 teaspoons plumbutter (I used homemade)
- Make ready 2 tablespoons red onion relish
- Make ready 4 fresh plums
Season to taste with salt and pepper (and a little more sugar if needed). Bring up to room temperature to serve. Add the onions, olive oil and garlic in a small saucepan. Once soft add the balsamic vinegar, red wine and white wine.
Steps to make Sig's Baked Camenbert with Plum and Red Onion Relish:
- Preheat oven 200 °C.Ensure camembert is room temperature. Unwrap and put them back into wooden box. Make sure you put flat side as the bottom in box. Make cross cut in top of cheeses. Cook in oven for 10 min. Spoon plum jam and onion relish together, mix. Remove cheese from oven, carefully fold back the four sides of each cheese, add 2 tsp of plum/relish mix into each cheese, bake for further 10 min.
- Enjoy with chips or crusty bread.
Add the onions, olive oil and garlic in a small saucepan. Once soft add the balsamic vinegar, red wine and white wine. Unwrap Camembert and make incisions into the rind on both sides. Slice a garlic clove into small slivers and strip the rosemary sprig of its leaves. Place in a snug oven proof dish (or frying pan with an ovenproof handle!) and tuck all the onions around the edge.
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