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Cheesy Sunday Supper something more upmarket than cheese on toast

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Author Topic: Cheesy Sunday Supper something more upmarket than cheese on toast  (Read 525 times)
« on: June 15, 2009, 05:57:26 pm »

Cheesy Sunday Supper

By RUTH PRETTY - The Dominion Post | Thursday, 11 June 2009

NICE AS PIE: This is a lovely winter Sunday supper dish. Serve with Waldorf Salad, or perhaps a green salad dressed with walnut oil vinaigrette.  CRAIG SIMCOX/The Dominion Post.

NICE AS PIE: This is a lovely winter Sunday supper
dish. Serve with Waldorf Salad, or perhaps a green
salad dressed with walnut oil vinaigrette.
CRAIG SIMCOX/The Dominion Post.

On Sunday nights, I often think a cheese toastie might suffice, but if I have guests a cheese toastie doesn't seem quite adequate.

Deep fried, or baked, pastry-covered, camembert are very 80s notions, particularly accompanied by anything to do with cranberry. If you would prefer to forget the 80s, just think of the pie recipe today as an extension of the cheese toastie.

A couple of points regarding camembert: in New Zealand, there is generally no difference between camembert and brie, apart from the size of the cheese; the same cultures are used for both cheeses and brie is usually formed as a big cheese and camembert as a small one.

If you stumble on a special in the supermarket for camembert or brie, buy it to freeze. There is very little difference between average camembert or brie when thawed and, if cooking as in the recipe today, then frozen or just thawed is an advantage.

Sometimes you will see double cream or triple cream camembert or brie on offer. The double and triple cream definitely tastes creamier, but not necessarily more interesting.

As camembert/brie becomes closer to its best-before date, some versions take on an ammonia odour and flavour. I can tolerate this taint provided it is counterbalanced with mushroom and farmyard odours and flavours. Ammonia as the over-riding smell is unpleasant.

Then there is the sleepy camembert/brie that, by its best-before date, shows very little change. Held longer than the due date, the sleepy cheese can become dry and shrivelled. Keep some camembert on hand. Enjoy Sunday supper.


Serves 4-6.

This is a lovely winter Sunday supper dish. Serve with Waldorf Salad, or perhaps a green salad dressed with walnut oil vinaigrette. The recipe calls for two small camembert cheeses and makes two pies.


  • 375g puff pastry
  • 250g (2 small) whole camembert (not overly ripe round or oval)
  • 6 slices ham (cut into circles or ovals, the same size as the cheese)
  • 1 large red pepper (roasted, peeled and chopped)
  • 1 Tbsp chopped Italian parsley leaves
  • 1 Tbsp chopped chervil leaves
  • 1 Tbsp finely chopped chives
  • 1 egg yolk (lightly beaten with 1 Tbsp cold water)


  • Slice each cheese in half horizontally. You will have four halves.
  • Place ham circle on one half, quarter of the red pepper and quarter of the chopped herbs.
  • Place a half of camembert on top and repeat the process with ham, pepper and herbs.
  • Prepare second camembert in the same way.
  • Roll pastry to 2mm thick and cut out four circles (or ovals) about 4cm larger than the camembert.
  • Place one of the prepared cheeses on a circle. Moisten edge of the pastry with beaten egg.
  • Place a second disc of pastry on top of cheese and press edges (with the prongs of a fork) to seal.
  • Repeat with the second cheese.
  • Cut off excess pastry discard or retain to form decoration for the top of each pie.
  • Place pies on a lightly greased baking tray and place in refrigerator to rest and firm up for 30 minutes or overnight.
  • Preheat oven to 220C.
  • Brush pies with egg glaze and cut two small steam slits in the top of each.
  • If you form decorations with the leftover pastry, adhere to egg wash on pie tops and egg wash the decorations.
  • Place in oven and bake for 15-20 minutes or until pastry is golden brown.
  • Let stand for 10 minutes before serving.


Serves 4 to 5 as a supper dish.

At the moment, it should be relatively easy to buy venison fillet or short loin from a butcher or speciality food store, as it is in good supply. It is a very tasty, tender lean meat and really nice to eat for a change.


  • 300g venison fillet or short loin
  • Sugar Cure Mix
  • Waldorf Salad


  • Trim silver skin from venison.
  • Coat venison in Sugar Cure Mix (reserve the remainder covered in the refrigerator) and set aside at room temperature for 2 hours, or in the refrigerator overnight.
  • Using paper towels, wipe Sugar Cure Mix off venison.
  • Place a heavy based fry pan on a medium to high heat.
  • If you are worried the venison will stick and burn in the pan, take a paper towel, add a little olive oil to it and brush the pan with olive oil.
  • Place venison in pan and brown on all sides.
  • Leave on one side for 3 to 4 minutes, turn and cook for another 3 to 4 minutes.
  • Aim for medium-rare to rare venison.
  • Place venison on a small tray or plate away from the heat.
  • Cover the tray with a heavy teatowel and rest for 5 to 10 minutes.
  • Using a sharp knife, slice venison thinly and serve with Waldorf Salad.



  • 205g (1 cup) castor sugar
  • 1 tsp chopped thyme leaves
  • cup rock salt
  • 1 Tbsp freshly cracked black pepper
  • 15ml (1 Tbsp) brandy
  • 2 tsp ground pink peppercorns (optional)


  • Into a small bowl, place castor sugar, thyme, salt, pepper, brandy and pink peppercorns, if using.
  • Mix together.


Serves 4 to 5 as an accompaniment.

If you need to make this salad ahead of time, coat the diced apple generously in lemon juice before mixing with the other ingredients.


  • 2 stalks celery (finely diced)
  • 2 red apples (finely diced)
  • 2 Tbsp chopped roasted walnuts
  • flaky sea salt and freshly ground black pepper
  • 4 tsp chopped chives
  • Aioli


  • Combine celery, apple, walnuts, seasonings and chives in a bowl.
  • Add enough Aioli to bind salad together.



  • 4 garlic cloves
  • 2 egg yolks
  • juice of 2 lemons
  • ⅛ tsp English mustard
  • tsp flaky sea salt and a pinch of white pepper
  • 600ml (2 cups + 1 tbsp) olive oil
  • 1 tsp warm water


  • Place garlic cloves in a food processor fitted with a metal blade and process to a pulp.
  • Add egg yolks, lemon juice, mustard and salt and pepper and pulse till well combined.
  • With processor still running, very gradually add oil very slowly in a thin stream.
  • If mayonnaise appears very thick, add warm water and mix well.
  • Taste and adjust seasoning.

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