In the last of the cover recipes before I review Jackie Cameron’s Cook At Home I made the Barbecue Grilled Camembert. The recipe for Oozing Camembert is actually the one that features on the cover, but I chose to make the other recipe as it was sugar free. I was really disappointed in this recipe. It gave no weights for the Camembert, nuts or seeds and I probably could have added a few more nuts to the recipe I made below. The taste was not too bad, once I added some salt to the recipe. However, I was not sure how to top the Camembert with the mixture as there was nothing to make it ‘stick’. We did not eat all of the Camembert at once and Dave used the left over seed and spice mixture to coat some fresh tuna that we were given – that was delicious!
Barbecue Grilled Camembert
Ingredients
- 125 g Camembert
- 5 mls marsala
- 5 mls ground turmeric
- 2.5 mls cumin seeds
- 2.5 mls fennel seeds
- 50 g raw pecans
- 50 g raw cashews
- 20 g pumpkin seeds
- 20 g sunflower seeds
- 10 mls flaked salt
Method
- Take the Camembert out of the fridge and allow to come up to room temperature
- Dry roast the spices over a low heat until they are fragrant
- Add the nuts and seeds and keep on a low heat until ready to serve
- Place the Camembert onto your barbecue and sear on both sides
- Serve with the nuts and seeds
Click on the links for conversions and notes.
Disclosure: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This post is in line with my blogging policy.
What I blogged:
- one year ago – Moving from WordPress.com to WordPress.org
- two years ago – Cooking with Alvin Quah
I always make camembert in a sweet version with honey. It is not sugar free but it is delicious.
It is sucrose free so that will work for me 🙂
Meh! I hate it when such an “esteemed” cookbook has such a disappointing recipe. I would be tempted to lightly brush it with some heated honey to make the nuts and spices stick…? Thanks for sharing the recipe xx
That would be a good idea – a nice excuse to make it again 🙂
Oh no, how disappointing about the recipe! Cooking takes some effort so it’s nice to have a clear recipe with weights and measures.
I so agree!
Ooo oozing camembert sounds good to me!
I am thinking about doing this again tonight!
looks absolutely succulent and perfect! as always a great recipe
Thank you so much 🙂
YUM! What an innovative way to enjoy this luscious cheese =)
It is so good!
What a shame it was disappointing as it sounds so promising! Looks good 🙂
And it tasted good as well!
Looks fabulous! I do so love grilled cheeses of all sorts!
There is something so good about grilled cheese!
bbq grilled camembert with all those nutty goodness and spices is a brilliant idea…can’t wait to try this out,thanks for sharing this fabulous recipe 🙂
I hope you enjoy the spices I used 🙂
One of my favorite things, dipping the crusty bread into the gooey cheese! Looks fantastic, Tandy.
It is so sublime!
Wow. I was brainstorming for my upcoming dinner guest this weekend… this sounds like a plan to me… awesome. Thanks!
Hope that they enjoyed it!
I love the sound of this recipe! Love that it wasn’t wrapped in pastry.
I am not big on pastry so it was a good one for me as well 🙂
Love those grilling marks!
I was quite pleased with the way they turned out 🙂
Such a unique recipe, looks great!
thank you Pamela 🙂
I love warmed Brie! There is something just decadent about the runny richness! I live the idea of adding the nuts too delicious!
This could become an after BBQ favourite for me 🙂
As always, great recipe! Love those grill marks, they look perfect.
Thank you Jason 🙂
AMAZING!!! My wife and I grilled these camembert in yesterday,very delicious,thanks for sharing.
Thank you so much for letting me know how it worked out 🙂
This is awesome, I tried it and your recipe was easy to follow. My girlfriend and I love it. Thanks for sharing!
My pleasure Phil, and thank you for the visit 🙂
this looks very scrumptious
thanks for posting
i would love to try it out soon
hope you do!
Thanks for this yummy recipie
My pleasure Graham 🙂