Traditional Meat Paella / How to Make Meat Paella

Baked Camembert with garlic, calvados and salami

Ingredients

1 box of Camembert
3 tablespoons of Calvados
4 cloves of garlic, peeled and crushed
10 slices of thinly sliced salami or similar cold meat with a high fat content.




To dip

Warm baby new potatoes
Sliced ciabatta bread rolls
breadsticks
Pickled gherkins
Pickled red cabbage
Pickled onions
Spring onions
Baby sweetcorn
Sliced red peppers
Raw and blanched vegetables - you get the idea...

Method

180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Cut the cheese in half and place each half ovenproof bowls. You could use one bowl. We wanted to customise our own!

Squash the cheese flat or cut a slash in it
Pack with crushed garlic
Pour over about 3 tablespoons of Calvados
Leave it to infuse for an hour or more
bake for 25 minutes

Break the top of the hot cheese open, sit the cheese in the middle of the table and surround it with your friends, lots of plates, napkins and things to dip into the cheese

Baked Camembert

Ingredients

1 box of Pié d'Angloys cheese
2 to 3 tablespoons of dry sherry

to dip

Warm baby new potatoes
Sliced ciabatta bread rolls
A selection of thinly sliced cooked meats
Pickled gherkins
Pickled red cabbage
Pickled onions
Raw and blanched vegetables

Method
180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Take the cheese out of the box and line the box with a layer of good quality tin foil (some are better than others!)
Line the lid with tin-foil
Replace the cheese in the box
Push the centre of the cheese down to make a little 'well'
Use a fork to punch a few holes in the top of the cheese
Pour the sherry into the cheese
Leave it for an hour or so if you have the time
Replace the lid and bake for 25 minutes